Denver Omelette Egg MuffinsChristine
Hearty and portable Denver Omelette Egg Muffins packed with ham, cheese, and fragrant vegetables — perfect for a protein-rich grab-and-go breakfast.
Equipment
- 2 Muffin Tins
Ingredients
Main Ingredients
- 1 small onion any color, or sub 2 shallots
- 1 green bell pepper or red, yellow, or orange
- 8 oz mushrooms cremini, button, or preferred variety
- 10 eggs
- 2 cups diced ham e.g., ham steak
- 1 cup sharp cheddar cheese or cheese that melts well
- 2 tablespoon olive oil for sautéing
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- cooking spray to grease the muffin tin
Instructions
Instructions
- Preheat oven to 375°F and generously grease 12-cup muffin tin with cooking spray.
- Sauté diced onion, bell pepper, and mushrooms in olive oil over medium heat for 5-7 minutes. Season with half of the salt and pepper.
- Let sautéed vegetables cool slightly. Meanwhile, whisk eggs in a large bowl until light and frothy.
- Add sautéed veggies, diced ham, cheese, and remaining salt and pepper to eggs. Stir gently to combine.
- Fill each muffin cup three-quarters full with the mixture. Bake 20–25 minutes until tops are golden and eggs are set.
- Allow muffins to cool for 5 minutes, then run a knife around edges to release. Serve warm or refrigerate for later.
Notes
This recipe yields 16–18 egg muffins. Fill each cavity evenly to prevent overflow. Refrigerate up to 4 days or freeze for up to 1 month.