Denver Omelette Pie Recipes

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DENVER OMELETTE CRESCENT BAKE



Denver Omelette Crescent Bake image

Classic Denver ingredients of eggs, cheese, ham, peppers and onions, but baked on a buttery crescent crust. Brunch, done.

Provided by Stephanie Wise

Categories     Breakfast

Time 42m

Yield 8

Number Of Ingredients 7

1 can (8 oz) Immaculate Baking Co. Refrigerated Organic Crescent Rolls
6 eggs
salt and pepper to taste
1/3 cup chopped bell pepper
1/3 cup chopped red onion
1/3 cup diced cooked ham
1 cup shredded cheddar jack cheese

Steps:

  • Heat oven to 375°F. Unroll dough in 1 sheet; press evenly into bottom and 1 inch up sides of ungreased 13x9-inch baking pan. Press perforations to seal. Prick all over with fork.
  • Bake 7 to 9 minutes until set but not browned.
  • Meanwhile, in medium bowl, whisk eggs, salt and pepper to combine. Pour over dough in pan. Top evenly with chopped bell peppers, chopped onion, diced ham and shredded cheese. Bake 20 to 25 minutes more until eggs are set and dough is golden brown. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 Serving

BAKED DENVER OMELET



Baked Denver Omelet image

My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.

Provided by MOMINOREGON

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
½ onion, chopped
½ green bell pepper, chopped
1 cup chopped cooked ham
8 eggs
¼ cup milk
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  • Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g

THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g

DENVER OMELET PIE



Denver Omelet Pie image

"My family requests this hearty breakfast pie quite often," writes Barbara Nowakowski of North Tonawanda, New York. "It's very easy to make with frozen hash browns, looks pretty garnished with tomato slices and tastes absolutely delicious."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

6 large eggs
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash brown potatoes
1 cup shredded Swiss cheese
1/2 cup diced fully cooked ham
1/2 cup chopped green pepper
1 medium tomato, thinly sliced

Steps:

  • In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. , Pour into a greased 9-in. pie plate. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with tomato slices.

Nutrition Facts : Calories 201 calories, Fat 11g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 463mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

DENVER OMELETTE PIE



Denver Omelette Pie image

Make and share this Denver Omelette Pie recipe from Food.com.

Provided by Tootsie

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 eggs (or egg substitute)
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash browns
1 cup shredded swiss cheese
1/2 cup diced fully cooked ham
1/2 cup chopped green onion
1 medium tomatoes, thinly sliced

Steps:

  • In a large bowl, beat eggs, onion powder, thyme, salt& pepper.
  • Stir in potatoes, cheese, ham and green pepper.
  • Pour into a greased 9" pie plate.
  • Bake at 350F for 40-45 minutes or until knife inserted in center comes out clean.
  • Garnish with tomato slices.

SLOW-COOKER DENVER OMELET BREAKFAST PIE



Slow-Cooker Denver Omelet Breakfast Pie image

This is no basic breakfast, even though it's filled with the classic flavors of a Denver omelet. This slow-cooker breakfast pie is made with a Pillsbury™ refrigerated crescent dough sheet as the crust, and gets filled with an eggy mixture that folds in ham, mushrooms, green pepper, onion and Cheddar cheese. The result is a savory, satisfying and surprising morning meal that feels deliciously familiar but new at the same time.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 8

Number Of Ingredients 10

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped onion
3/4 cup chopped ham
1 cup shredded Cheddar cheese (4 oz)
6 eggs
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Chopped fresh chives, if desired

Steps:

  • Spray 5- to 6-quart oval slow cooker (with removable insert) with cooking spray. Unroll crescent dough; press evenly into bottom of insert and at least 1 inch up sides, working dough as needed to ensure even thickness all around.
  • In medium bowl, mix mushrooms, bell pepper, onion, ham and 1/2 cup of the cheese. Spread half of the mixture on top of crescent dough.
  • In 4-cup glass measuring cup, beat eggs, salt and pepper flakes until well mixed. Carefully pour half of the beaten eggs on top of ham and vegetable mixture, making sure egg stays inside crescent-lined bottom. Add remaining ham and vegetable mixture; pour remaining beaten eggs on top. With spatula, gently press filling mixture into beaten eggs. Top with remaining 1/2 cup cheese.
  • Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto crescent during cooking.) Cook on Low heat setting 1 1/2 hours. Leaving cover on, rotate insert 180 degrees, and continue cooking 1 to 1 1/2 hours or until eggs are set and crescent is deep golden brown around edges. Let stand 10 minutes before cutting.
  • To serve, cut into pieces; garnish with chives.

Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g

DENVER OMELET PIE RECIPE - (4.6/5)



Denver Omelet Pie Recipe - (4.6/5) image

Provided by kylaroy7

Number Of Ingredients 10

6 Eggland's Best Eggs
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups frozen shredded hash brown potatoes
1 cup, about 4-ounces, Swiss cheese, shredded
1/2 cup fully cooked ham, diced
1/2 cup green pepper, chopped
1 medium tomato, thinly sliced

Steps:

  • Preheat oven to 350°F. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices.

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