Skip to Content
Menu

Denver Omelet Bundtwich

  • Save Recipe
  • Prep 20 min
  • Total 2 hr 5 min
  • Ingredients 8
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
There are breakfast sandwiches, and then there are BREAKFAST SANDWICHES. This yummy Bundtwich takes all of the best flavors from a Denver omelet and sandwiches them between two layers of buttery crescent roll dough. It’s the ultimate brunch party pleaser, and will have all of your guests asking for the recipe.
By Pillsbury Kitchens
Updated Dec 21, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 30 to 33 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 40 to 50 minutes.
  • 3
    Line 18x13-inch sheet pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from top and bottom halves, leaving about 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
  • 4
    Use decorative side for top of Bundtwich. Place cheese in decorative side of bread ring and ham on other side of bread ring. Bake 8 to 12 minutes or until cheese is melted and rings are hot.
  • 5
    Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat; add onions, bell pepper and salt. Cook 4 to 6 minutes, stirring frequently, until vegetables are tender.
  • 6
    Pour eggs into skillet. Cook 1 to 2 minutes or until firm but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Spread evenly over ham on bread ring.
  • 7
    Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.

Tips from the Pillsbury Kitchens

  • tip 1
    Prepping for a brunch party? You can bake the crescent dough in your fluted tube cake pan up to 4 hours ahead of time so all you need to do before serving is assemble the Bundtwich.
  • tip 2
    Want to make this Bundtwich extra cheesy? Stir 1/2 cup of shredded Monterey Jack cheese into the eggs after removing them from heat.
  • tip 3
    When making scrambled eggs, stop cooking, and remove from heat a few seconds before the eggs are finished cooking. The heat from the pan will continue to cook the eggs even after you take it off the burner.
  • tip 4
    This riff on a Denver omelet is delicious as-is, but you can also customize the ingredients you add to the egg mixture. Try mushrooms and red onions, or caramelized onions with baby spinach instead.

Nutrition Information

380 Calories, 24g Total Fat, 19g Protein, 21g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Wedge
Calories
380
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
225mg
75%
Sodium
940mg
39%
Potassium
180mg
5%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved