(Keto, Low-Carb, Grain-Free, Gluten-Free)
Jump to RecipeSurely you’ve heard of the Denver omelet. It can be found on countless breakfast menus, especially if you live here in the Denver Metro area! There are even variations of this omelet in restaurants, such as the Denver or Western skillet.
When I moved to Denver, it made me wonder, “What makes a Denver omelet or skillet “Denver”? It seems that every “Denver” recipe includes eggs, ham, green peppers, mushrooms, onions and cheese. But how did that combination of ingredients get its name?
What’s The History?
As it turns out, the Denver omelet didn’t even start out as an omelet. Actually, it was the Denver “sandwich” that was popular, which was basically the Denver omelet served between two pieces of sourdough bread!
It is unclear, however, who invented the Denver sandwich. It may have been pioneer women, an Italian immigrant selling sandwiches from a food cart in Denver or it may have been invented by Baby Doe Tabor in the Denver Tabor Hotel. The most probable inventors, however, were Chinese immigrants modifying egg foo young to be served to laborers working on the transcontinental railroad line out west in the mid-1800s. However, no one knows for sure.
In any case, the sandwich was popular from about the 1910s to the 1970s and disappeared sometime in the 1980s. Instead, Denver or Western omelets and skillets have prevailed.
Out With The Omelet, In With The Casserole!
While I love a Denver omelet or skillet every now and then, I don’t eat out much these days. I choose to cook most of our food at home, not only because I have four small children and eating out is chaotic and expensive, but also because I feel that I can make foods healthier at home.
That being said, I don’t particularly have time to stand in the kitchen EVERY morning making omelets and skillets! So, in an effort to feed the family healthy foods in an efficient manner, I’ve turned many of our favorite dishes into…casseroles! I now only spend one day making a casserole or two every two weeks. These babies get portioned out into daily servings and what can’t be eaten in a reasonable amount of time gets frozen for quick future meals.
What Goes Into This Denver Breakfast Casserole?
Like just about anything with the name “Denver” in it, my Denver breakfast casserole recipe includes eggs, ham, green peppers, mushrooms, onions and cheese. The full list of ingredients is as follows:
- Rutabaga
- Pork Lard or Butter
- Himalayan Pink Salt
- Garlic Powder and/or Minced Garlic Cloves
- Ham
- Green Peppers
- Mushrooms
- Onion or Shallot
- Shredded Mexican Cheese
- Eggs
- Heavy Whipping Cream
Rutabagas?
If you’ve ever been served a Denver omelet in a restaurant, you’ll almost always be served with a side of hash browns. In an effort to remain low-carb, I use rutabagas in my casserole instead of white potatoes.
Rutabagas have less than half the calories and carbohydrates of white or sweet potatoes and are similar to turnips. They actually originated as a cross between cabbage and turnips and generally have a yellowish flesh. Rutabagas can be used interchangeably in most recipes for potatoes or turnips.
Ham
This is a great dish to make after the holidays, if you serve ham. I am often the person hosting Christmas dinner and am usually left with a few pounds of ham. I chop it up and freeze it for future use in a soup or casserole. This is a great casserole to use those leftovers in! I have also used Tasso ham in this Denver breakfast casserole and it was equally delicious.
Peppers
Another variation I make to this recipe is with the peppers. Sometimes, I use green bell peppers. However, I often have roasted Poblano or Anaheim peppers in the freezer and choose to use them, instead. It adds to the dishes western origins with an added kick of spice. Depending on your taste buds, you may prefer a milder bell pepper or a spicier Anaheim pepper.
Cheese
For the same reason, I choose to use shredded Mexican cheese in my casserole. However, many people prefer cheddar or Monterey Jack cheese to be used. I say, use what you like! Or, don’t use it at all, if you have a dairy-free diet.
If you do choose to use cheese in your casserole, however, I recommend only adding the shredded cheese to the top of the casserole in the last 20 minutes of baking. Adding it sooner will result in a casserole with burnt cheese on the top.
If you love the taste of the Denver omelet, try making this casserole. It combines all of the flavors you love in one delicious dish. It makes a great weekday breakfast or a weekend brunch. Either way, enjoy!
Denver Breakfast Casserole (Keto, Low-Carb, Grain-Free, Gluten-Free)
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- 9 x 11 Baking Dish
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 1 Pound Rutabaga, peeled & cubed
- 4 Tbsp Butter, divided
- 1 tsp Garlic Powder, or to taste, divided
- 1 tsp Himalayan Pink Salt, or to taste, divided
- 1 Pound Ham, cubed
- 1 Green Pepper, diced
- 8 Ounces Mushrooms, chopped
- 1 Small Onion, diced
- 2 Garlic cloves, minced
- 1½ Cup Shredded Mexican Cheese, divided
- 12 Large Eggs
- 1 Cup Heavy Whipping Cream
Instructions
- Preheat oven to 400°F.
- Place rutabaga in baking dish. Sprinkle with a ½ teaspoon each of salt and garlic powder and top with 2 Tbsp of butter. Bake for 40 minutes, stirring halfway through.
- Meanwhile, melt 2 Tbsp of butter in a large skillet. Saute green pepper, onion, mushroom and garlic until vegetables are soft and onion is translucent.
- Add the ham cubes to the skillet and cook until heated through. Sprinkle with more salt and garlic powder, to taste, if needed.
- Add the ham and vegetable mix to the cooked rutabaga in the baking dish. Top with ½ of the shredded cheese; set aside.
- Reduce oven temperature to 375°F.
- In mixing bowl, combine eggs, cream, salt and garlic powder to taste; whisk well. Pour egg mixture over ham and vegetable mixture in baking dish. Mix well to combine in the baking dish.
- Place casserole in oven and bake for 25 minutes.
- Remove casserole from oven. Sprinkle with remaining ½ of the shredded cheese.
- Place the casserole back in the oven for 20 minutes, or until casserole is set and cheese is bubbly.
Notes
- Calories 319.1
- Total Fat 24.4 g
- Saturated Fat 12.8 g
- Polyunsaturated Fat 1.8 g
- Monounsaturated Fat 5.8 g
- Cholesterol 259.7 mg
- Sodium 726.9 mg
- Potassium 387.0 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 1.3 g
- Sugars 3.2 g
- Protein 17.7 g
How do you make breakfast easy? Please share below.
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