Denver Omelet Egg Muffins

Denver Omelet Egg Muffins are a convenient, protein-packed breakfast that brings all the classic flavors of a Denver omelet into a portable, easy-to-make form. Filled with ham, bell peppers, onions, and cheddar cheese, these muffins are perfect for meal prep, busy mornings, or brunch gatherings.

Why You’ll Love This Recipe

These egg muffins are simple to prepare, customizable, and great for on-the-go eating. They deliver the hearty, savory taste of a traditional omelet in individual portions that reheat beautifully. With a balance of protein, vegetables, and cheese, they make for a satisfying and nutritious start to the day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 large eggs

• 1/2 cup cooked ham, diced

• 1/2 cup bell peppers, diced (red and green)

• 1/4 cup onion, diced

• 1/2 cup shredded cheddar cheese

• Salt and pepper to taste

• 1 tablespoon olive oil or non-stick spray (for greasing the muffin tin)

Directions

1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with olive oil or non-stick spray.

2. In a medium bowl, whisk the eggs. Season with salt and pepper to taste.

3. Stir in the diced ham, bell peppers, onion, and shredded cheddar cheese until combined.

4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.

5. Bake for 18–20 minutes, or until the eggs are set and lightly golden on top.

6. Let cool slightly before serving.

Servings and timing

This recipe yields 6 egg muffins.
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: Approximately 130 kcal per muffin

Variations

• Spicy version: Add a pinch of red pepper flakes or diced jalapeños.

• Vegetarian option: Omit the ham and add extra vegetables like spinach or mushrooms.

• Different cheese: Substitute with Monterey Jack, feta, or pepper jack for a flavor twist.

• Herb boost: Add fresh parsley or chives for extra freshness.

Storage/reheating

Store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds or in a 300°F (150°C) oven until warmed through. The muffins can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these egg muffins ahead of time?

Yes, they are great for meal prep and store well in the fridge or freezer.

How do I keep the muffins from sticking?

Make sure to grease the muffin tin well or use silicone muffin cups for easy removal.

Can I use egg whites instead of whole eggs?

Yes, substitute the whole eggs with about 1 cup of egg whites for a lighter option.

Can I use a mini muffin tin?

Yes, reduce the baking time to about 10–12 minutes for mini egg muffins.

Do I need to cook the vegetables first?

No, the small dice ensures they cook through during baking.

Can I add milk or cream to the egg mixture?

Yes, adding 1–2 tablespoons of milk or cream can make the muffins slightly creamier.

How can I tell when the egg muffins are done?

The eggs should be set in the center and lightly golden on top.

What can I serve with these egg muffins?

They pair well with fresh fruit, toast, or a small side salad.

Are these muffins gluten-free?

Yes, this recipe is naturally gluten-free.

Can I use leftover cooked vegetables?

Absolutely, this is a great way to use up cooked veggies from another meal.

Conclusion

Denver Omelet Egg Muffins offer a tasty, fuss-free way to enjoy a classic omelet in a portable form. With their savory filling and easy preparation, they’re ideal for busy mornings, meal prep, or a nutritious snack any time of day.

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