Open faced Denver sandwiches bring the classic flavor of Denver omelets to a delicious open faced brunch sandwich. Perfect for breakfast, brunch or even breakfast for dinner!
We are big breakfast people in this house.
My boys and I love eating big plates of eggs and toast pretty much anytime.
We especially love omelets, though to tell you the truth I’m not a huge fan of making them.
They are awfully high maintenance for something you eat first thing in the morning.
That job’s usually left up to my husband, and I get to enjoy them for my birthday, Mother’s Day, and Christmas morning.
So instead of making omelets, I take the flavors of them and make easier to make sandwiches- basically a Denver omelet sandwich but but with a Denver scramble instead.
What is a Denver Omelet?
The Denver omelet is a diner classic.
It is eggs with onion, bell pepper, ham and sometimes cheese.
In a diner it’s normally served with hash browns and toast.
My open faced Denver sandwiches take the eggs, onions, pepper and ham and serve them on top of thick slices of Texas toast.
Less work, and a really filling breakfast that’s easy to eat for hungry boys who hate using utensils.
Ingredients
To make this open face sandwich you need:
- Texas toast
- butter
- onion
- green bell pepper
- ham
- eggs
- heavy cream
That’s it!
Basic and easy, without sacrificing flavor. And a one stop, hearty breakfast!
How to Make
To make this sandwich, start by toasting the Texas toast to fit your preferences.
Then butter one side of the hot toast and place it on a waiting plate with the butter side up.
Repeat this for all the toasts.
Add the butter to a large skillet and melt it over medium heat.
Once it is melted, add the peppers, onion and ham.
Saute them in the butter until the vegetables soften and the ham is heated through.
Then, whisk the eggs and heavy cream together in a mixing bowl.
When they are combined, add them to the skillet.
Cook the eggs until the reach your desired consistency, stirring to scramble.
When the eggs are cooked to your liking, evenly divide the mixture between the 4 pieces of toast.
Add salt and pepper to taste.
Serve and top with shredded cheddar cheese, freshly cracked black pepper, and chives if desired.
We love ours with a drizzle of hot sauce, either Texas Pete or Crystal’s brand, but that’s a totally optional garnish.
Enjoy!
Storing leftovers
If you have any leftovers, you can store the eggs in an air tight container in the fridge for up to 3 days.
I would not recommend storing the toast leftovers as it may get soggy in the fridge.
Reheat the eggs in the microwave until warm.
Tips and Tricks
- Not sure how to scramble eggs? Check out my post on how to make the best scrambled eggs to learn everything you need to know.
- You could add some cheese into the mix if desired. Shredded cheddar or Swiss would be delicious.
- This recipe easily doubles or even triples to serve a crowd for breakfast or brunch.
- Have leftover ham? Especially after the holidays? This is a tasty way to use it up, that won’t seem like the same ol, same ol’.
Other Breakfast Sandwiches You Might Enjoy
These open faced Denver sandwiches are one of my family’s favorite ways to enjoy the diner classic. Make it this weekend for yours and enjoy!
Looking for other breakfast sandwiches? Try these:
- Maple Glazed Sausage Egg & Cheese Breakfast Sliders
- Spicy Ham & Egg Sandwiches
- Monte Cristo Style Sliders
- Spicy Chicken Biscuit Sandwiches
- Freezer Friendly Bacon Egg Sandwiches
If you’ve tried these OPEN FACED DENVER SANDWICHES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Open Faced Denver Sandwiches
Ingredients
- 4 pieces Texas toast
- 3-4 tbsp butter
- 1 cup diced white onion
- 1 cup diced green bell pepper
- 1 cup chopped ham
- 10 large eggs
- 2 tbsp heavy cream
Instructions
- Toast your bread to it's preferred level. Butter one side of hot toast. This is now the 'top' side. Set it on a waiting plate, and repeat for the three remaining pieces of bread.
- Add the butter to a large skillet, and heat it until the butter's melted.
- Turn the heat up to medium and stir in the peppers, onion, and ham. Sauté them until the vegetables have become somewhat tender, and the ham's heated through.
- Add the eggs & cream to a mixing bowl, and whisk them together until combined.
- Pour the eggs into the skillet and cook them, stirring to scramble until the reach your desired consistency.
- Dived the mixture evenly between the four toasts, and salt & pepper- as needed.
- Serve topped with fresh chives.
Notes
- Not sure how to scramble eggs? Check out my post on how to make the best scrambled eggs to learn everything you need to know.
- You could add some cheese into the mix if desired. Shredded cheddar or Swiss would be delicious.
- This recipe easily doubles or even triples to serve a crowd for breakfast or brunch.
- Have leftover ham? Especially after the holidays? This is a tasty way to use it up, that won't seem like the same ol, same ol'.
Nutrition
recipe adapted from Chin Deep