Denver Omelet Style Biscuit Breakfast Casserole
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This Biscuit Breakfast Casserole takes everything you love about a classic Denver omelet, savory ham, sautéed onions and peppers, fluffy eggs, and melty cheese, all baked together with buttery biscuits for a hearty, crowd-pleasing breakfast.
It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning. It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.
Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).
Denver Omelet Style Biscuit Breakfast Casserole Recipe
This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.
Ingredients In Biscuit & Egg Casserole
You will find the complete measurements and instructions for this hearty breakfast in the printable recipe card at the bottom of this post.
- Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits.
- Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
- Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
- Yellow onion – Brings a little sweetness and depth once softened.
- Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
- Salt and black pepper – Simple seasoning that enhances all the savory components.
- Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
- 2% milk – Keeps the eggs tender and creamy without being too heavy.
- Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
- Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.
How to Make Breakfast Biscuit Casserole
Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.
Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.
In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.
In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.
Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.
Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.
Storage & Make Ahead
To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.
To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.
Love it? Pin It!
If you can’t wait to make this easy breakfast casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.
Tips for Success
- Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
- If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
- Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
- This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.
FAQs
- How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
- Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
- Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.
More Easy Breakfast Recipes to Love
I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.
Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.
Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.
Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!
This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.
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Biscuit Breakfast Casserole (Denver Omelet Style)
Ingredients
- 1 (16.3 ounce) can of Original Grand Biscuits
- 1 1/2 cups diced ham
- 1 Tablespoon unsalted butter
- ¾ cup yellow onion diced
- ¾ cup green bell pepper diced
- ½ teaspoon black pepper
- ½ teaspoon salt
- 7 large eggs
- ¾ cups 2% milk
- ½ teaspoon garlic powder
- 1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)
Instructions
- Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
- Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
- Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
- Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
- Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.
