Denver Omelet Breakfast Muffins


These egg muffins are filled with peppers, onions, ham and cheese, and are a great breakfast and perfect for making ahead or on the go. Thank you to Don for the sample and for sharing your recipe!

Denver Omelet Breakfast Muffins

● ½ cup onion chopped
● 1 cup green pepper chopped
● 1 cup chopped fully cooked ham
● 1 cup shredded cheddar cheese
● 8 eggs
● ½ cup half and half cream or milk
● 1 teaspoon salt
● 1/4 teaspoon pepper
● Sliced green onion for garnish (or you can add it in.)

Preheat oven to 400 degrees. Grease a 12-muffin pan. Divide the onion, green pepper, and ham evenly into the muffin tins. Add the cheddar cheese evenly on the top.
In a medium sized bowl whisk the eggs, half and half (or milk), salt and pepper. Pour egg mixture over the top of the cheese and fill the cup until ¾ full. Do not overfill, the egg expands when cooking and will make a mess! Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer. Reheat from fridge for about 30 seconds in the microwave, or frozen for about 1 minute or until heated through.

This entry was posted in Columns, Mother May I?. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *