Muffin Tin Denver Omelet
Muffin Tin Denver Omelet is a spin on the classic Denver Omelet with green peppers, onions, chopped ham, and cheese and transforms it into a savory breakfast egg bite recipe, the perfect make-ahead option for brunch or weekday breakfasts.
A perfect breakfast on the go that can be reheated in the microwave for a high-protein make-ahead breakfast option.
What’s In a Denver Omelet?
A classic Denver omelet has ham, peppers, onions and cheese. According to historians, it may have been developed as a sandwich over bread for a portable breakfast option during the Gold Rush. others believe it may have been developed by a Chinese chef as an easier way to eat egg fu young. Either way – the end result is a winning combination for an omelet and for this muffin tin version.
Ingredients in Denver Omelet Muffins
- 10 eggs
- 1/4 cup half and half, cream or milk (sub oat milk for dairy-free)
- 3/4 cup diced ham
- 3/4 cup green pepper, chopped
- 3/4 cup yellow onion
- 3/4 cheddar cheese
- salt and pepper to taste
- chopped green onions for garnish
How to Make a Denver Omelet in Muffin Tin
Preheat the oven to 375° F.
Spray a muffin tin with non-stick cooking spray. Coconut oil spray is the best and I highly recommend a silicone muffin tin for this and any egg muffin recipes.
In a large bowl, whisk the eggs until frothy. Add the half and half or milk, the diced ham, peppers, onions and the cheese. Whisk until combined.
Using a 1/2 cup measuring cup, fill the prepared muffin tins almost all the way full.
Place the muffin tin on a baking sheet for easier transfer to the oven.
Bake for 25 to 30 minutes until the muffins have puffed up and are cooked through.
Serve with chopped green onions for garnish as well as your favorite hot sauce.
What’s the Difference Between a Denver Omelet and a Western Omelet?
The Denver omelet and the western omelet are used interchangeably to describe the same classic filling of ham, peppers, onions and cheese.
Ingredients
- 10 eggs
- 1/4 cup half and half cream or milk (sub oatmilk for dairy free)
- 3/4 cup diced ham
- 3/4 cup green pepper chopped
- 3/4 cup yellow onion
- 3/4 cheddar cheese
- salt and pepper to taste
- chopped green onions for garnish
Instructions
- Preheat the oven to 375° F.
- Spray a muffin tin with non-stick cooking spray.
- In a large bowl, whisk the eggs until frothy. Add the half and half or milk, the diced ham, peppers, onions and the cheese. Whisk until combined.
- Using a 1/2 cup measuring cup, fill the prepared muffin tins almost all the way full.
- Place the muffin tin on a baking sheet for easier transfer to the oven.
- Bake for 25 to 30 minutes until the muffins have puffed up and are cooked through.
- Serve with chopped green onions for garnish as well as your favorite hot sauce.
Notes
Additional Egg Muffin Recipes
Loaded Baked Egg Muffin Cups Recipe
Sausage, Egg and Cheese Breakfast Muffins
You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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