I love pancakes and waffles and muffins and all types of breakfast foods, but if I’m being totally honest, my breakfast life almost always consists of peanut or almond butter toast + fruit. Every now and then, however, I crave an omelette. Plus toast. I always need/want the carbs.
That’s one of the many reasons I love this Denver omelette crescent bake — it’s like a big-batch variation of a classic omelette made with cheese, ham, peppers and onions all on top of a soft, buttery crescent crust. It’s the best of all breakfast worlds.
I used Immaculate Baking Co.’s organic refrigerated crescent rolls for the base of this recipe — it saves you the time it would take to make a homemade dough without sacrificing flavor. You press the dough into the bottom of a baking dish, bake it until it’s just set, then top it with all the classic Denver-style omelette ingredients plus cheese (obvi). Let it bake for a few more minutes and boom — omelettes for all.
We have enjoyed this bake for weekend breakfasts, but it’s also made an appearance as brinner with a greens salad on the side. It should go without saying, too, that the omelette fillings are totally versatile — you can swap out the ham, peppers and onions for equal amounts of your own favorite ingredients. I’m thinking spinach and sun-dried tomatoes, or bacon crumbles with fresh tomatoes and then topping it with avocado just before serving. And now I’m drooling.
Step aside, peanut butter toast. I love you, but this omelette bake is here to stay.
Denver Omelette Crescent Bake
Ingredients
- 8 ounces refrigerated crescent roll dough, 1 can
- 6 large eggs
- Salt and pepper to taste
- ⅓ cup green and red bell peppers, chopped
- ⅓ cup red onion, chopped
- ⅓ cup cooked ham, diced
- 1 cup shredded Cheddar Jack cheese
Instructions
- Heat oven to 375 degrees 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.
This has become my go-to egg bake recipe! The step to pre-bake the dough until it’s just set is critical to helping the bottom get golden brown and not soggy. I also love that you can customize the meat/veggies/cheese based on what you have on hand. Thanks for rescuing me from soggy bottom egg bakes 🙂
Devan, So so happy you love it! Thank you!
Drooling in unison…..This will be a great recipe for many weekends and even to have leftovers to take to work for lunch! The bacon, ‘mato with fresh avacado idea……omigosh…
This looks like such a great weekend breakfast!
I am totally on team carbs for breakfast!! I love the idea of the crescent dough with this omelet!!
Stephanie-making this today. I bought the crescent roll sheets. I have to omit the ham but will add sautéed mushrooms and fingerling potatoes cut up. I will add cheddar and Swiss cheese and a dash of dried basil. I can hardly wait for it to come out of the oven!