Denver Omelette Egg Muffins

Denver omelettes are the quintessential breakfast for Midwesterners.

If I’m not ordering traditional Eggs Benedict, you can catch me perusing the omelette section of any breakfast menu for that delightful omelette. There’s just something about it that calls me back each and every time.

Denver omelettes are simple: ham, bell pepper and onion. That’s it, really. If you see stray ingredients other than cheese, you’re not tasting a true denver omlette. The beauty in this breakfast meal is it’s simplicity. No need to overload the eggs and cheese with dozens of ingredients.

Since I’m not the best omelette maker in the world, I tend to make my breakfasts “Denver-Style” in other ways. I’ve made a casserole before (delicious, by the way) and now I’m making egg muffins.

Egg muffins are the perfect grab-and-go breakfast. I make a big batch and then have breakfast ready to go for the next week. Just grab a couple from the fridge, pop in the microwave for about 30 seconds, and you’re ready to go. I’ve eaten these in the car, at work, and in bed. They’re handy, protein-filled, and a heck of a lot better for you than a sugary granola bar.

Even if you spray the heck out of your muffin tin before pouring the egg mixture in it, the muffins are probably going to stick a little bit. I don’t know what you can do to fix that! You can use muffin liners, but then the egg mixture will probably stick to the liners. If anyone has any advice on how to make these not stick, let me know!

Enjoy!

Denver Omelette Egg Muffins

• Servings: 8-12
• Time: 25 mins
• Difficulty: Easy
• Print

Simple egg muffins made Denver-style: ham, green peppers, onions and cheese.

Ingredients

• 1 cup diced ham
• 1 green bell pepper, diced
• 1 small onion, diced
• 1/2 cup shredded cheddar cheese
• 8 large eggs
• 2 TBS. heavy cream
• salt & pepper

Directions

1. Preheat oven to 350 degrees. Spray a 12-muffin tin with cooking spray. In a large bowl, mix together onion, pepper, cheese, salt and pepper. Whisk in eggs and cream.
2. Using a 1/4 cup measuring cup, scoop out egg mixture and pour into muffin tin. Bake for 20-25 minutes or until eggs are set. This recipe makes 18 muffins, so you’ll need to fill half the muffin tin again after the first batch.

Step-By-Step Instructions

Preheat oven to 350 degrees. Spray a 12-muffin tin with cooking spray. In a large bowl, mix together onion, pepper, cheese, salt and pepper.

Whisk in eggs and cream.

Using a 1/4 cup measuring cup, scoop out egg mixture and pour into muffin tin. Bake for 20-25 minutes or until eggs are set.

This recipe makes 18 muffins, so you’ll need to fill half the muffin tin again after the first batch.