A simple egg muffin recipe with all the flavors of a Denver omelette. Ham, eggs, cheese, peppers, and onions create a hearty egg muffin everyone will adore!
Recently, Kim and I shared our sausage, egg, and cheese breakfast muffins and people seemed to enjoy them. So, we decided to post another breakfast muffin from our kitchen.
Our Denver omelette egg muffins are easy to prepare. In fact, the hardest part is waiting for them bake.
They have all the flavors of the famous omelette without all the mess. In just around half and hour you can have a warm a cheesy meal your household will love.
We invite you to give them try and see how simple and delicious breakfast can be!
Denver Omelette Breakfast Muffins Instructions:
First, start by preheating your oven to 350 degrees F. and spray a twelve (12) cup muffin tin with non-stick cooking spray.
Dice your ham, onions, and peppers and shred the cheddar cheese. After that, in a large mixing bowl, crack open twelve (12) eggs.
Next, whisk the eggs. Once they’re properly beaten, toss in the cheese, ham, onions, and peppers.
Use a rubber spatula or fork to combine everything.
Then, portion out the mixture into the prepared muffin tin. Place the pan into your oven to bake for about twenty (20) minutes or until the eggs are done.
Last, remove the breakfast egg muffins from the oven and let them cool for a few minutes before removing them from the pan.
That’s it, your Denver omelette breakfast muffins are done.
Kim and I hope you enjoy the meal and wish you all the best 🙂
Can you spray muffin tins with non-stick cooking spray?
The short answer is yes; however, depending on the type of tin you’re using, it could cause damage. With that being said, it’s something I’ve always done because it works.
Why do my egg muffins deflate?
Well, as they cook, the moisture inside the egg expands causing them to inflate while in the oven. Once the egg muffins are removed, they will deflate as they cool. It’s common and nothing to worry about.
What can I use if I don’t have a muffin tin?
Let’s be realistic here, you’re basically making a frittata. So, if you don’t have a muffin tin simply place the mixture into an oven safe baking dish.
I would recommend spraying a nine by thirteen (9×13) inch casserole dish with non-stick spray and using that in place of the muffin tin.
If you like our breakfast egg muffins, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Ingredients
- 12 Large Eggs (beaten)
- 1/2 Lb. Ham (pre-cooked, diced)
- 1 Cup Cheddar Cheese (shredded, by volume)
- 1/2 Cup Onion (green or white, by volume, diced)
- 1/2 Cup Green Bell Pepper (diced, by volume)
- 1/2 Cup Red Bell Pepper (diced, by volume)
- Salt and Pepper to Taste
Instructions
- Spray a 12-cup muffin pan heavily with cooking spray, and preheat the oven to 350 degrees F.
- In a large bowl, combine the eggs, ham, cheese, onions, and peppers.
- Pour ⅓ cup of the egg and ham mixture into each of the greased muffin cups. Place the muffin pan into the oven and cook for 18-22 minutes, or until the eggs are set.
- Remove the pan from the oven, and allow the egg muffins to cool in the pan for 5 minutes. Carefully run a knife around each muffin to loosen and remove.
- Serve hot! Store any leftovers in an airtight container in the refrigerator for up to 3 days.