Description
These Denver Omelette Breakfast Muffins are a portable, protein-packed twist on the classic Denver omelette. Perfect for busy mornings, they’re loaded with ham, bell peppers, onions, and cheese.
Ingredients
Units
Scale
- 8 large eggs
- 1/2 cup diced cooked ham
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/3 cup diced onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- Non-stick cooking spray
Instructions
- Preheat the oven to 375°F (190°C) and spray a muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Add the diced ham, green and red bell peppers, onion, and shredded cheese to the egg mixture. Stir to combine.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the muffins are set and lightly golden on top.
- Remove from oven and let cool for a few minutes before serving or storing.
Notes
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30–45 seconds before serving.
- Feel free to substitute or add vegetables like spinach or mushrooms.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 145mg