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Denver Omelet Breakfast Muffins are such a great breakfast and perfect for making ahead or on the go! Loaded with Peppers, onions, ham and ooey gooey cheese, these will become a favorite! 

Denver Omelet Breakfast Muffins stacked on a white plate.

We are reaching that time of year where we are getting spring fever and ready for the summer break. School is getting closer to being out and kids are getting up later and later for school and running out the door. A good hearty breakfast is getting harder and harder to come by these days. My kids come home starving from school.

Since one of our favorite breakfasts to make on the blog is this Oven Baked Denver Omelet, I decided to turn it into these easy to make muffins that can last all week long. You just pop them into the microwave and reheat and have a delicious breakfast ready to run out the door.

Denver Omelet Breakfast Muffin in a muffin pan.

Since we have our eggs delivered to us each week, they were starting to pile up in the fridge. I was finally able to start using up some of those eggs and this breakfast was a great solution! They are totally customizable to your families taste but we love the simplicity of peppers, onions, and ham. They are packed with flavor and the ooey gooey cheese inside is delish!

Denver Omelet Breakfast Muffins areal view in rows in a muffin pan.

These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

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Denver Omelet Breakfast Muffins

4.92 from 12 votes
Denver Omelet Breakfast Muffins are such a great breakfast and perfect for making ahead or on the go! Loaded with Peppers, onions, ham and ooey gooey cheese, these will become a favorite!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12



  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper. Pour over the top of the cheese and fill the liner until almost full.
  • 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 or frozen for about 1 minute or until heated through.


Calories: 98kcalCarbohydrates: 2gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 123mgSodium: 299mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 335IUVitamin C: 10.6mgCalcium: 98mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Denver Omelet Breakfast Muffins 4

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. I like adding shredded hashbrowns to this recipes; but, I add too many and end up aborbing most of the egg beaters. What measurement would use, if you were adding shredded hasbrowns?

    1. I haven’t tried this so I’m not positive how it would turn out but I would suggest starting with 1 cup of shredded hash browns. Let me know how it turns out!

  2. 5 stars
    Made them last night and had them for breakfast this morning my husband loved them, I only added a pinch of salt as ham is already salty and no peppers.

  3. Tasty & versatile basic recipe to make your own by choice of what you add in. But CUT THE SALT IN HALF!

  4. 5 stars
    This recipe saved my goose. I had to use up a lot of eggs,. so this was perfect and great tasting and easy to go.

  5. These just came out of the oven, turned out GREAT! Except I’m a novice cook and they all stuck to the muffin pan – they’re falling apart when I try to get them out. Sliced around the edges of each cup, what am I doing wrong? Used olive oil to lightly coat each cup of the muffin pan before starting.

  6. SIlly question, but how do you store them for the week? In a container in the freezer? Just leave in fridge? How long will they last? For instance, can I make 12 of these muffins on Sunday to eat M-F for breakfast by just storing them in a ziplock in my fridge?

    1. I would store them in a ziplock bag with the air let out of it so it is tight inside. They will last about 4 to 5 days in the refrigerator and about 1 week in the freezer. You can even individually wrap them or put them in their own ziplock bag to grab out individual sizes each morning.

  7. 4 stars
    My take on this recipe just came out of the oven looking great. Thanks for this quick start to the morning

  8. Made these this morning for my son to take on his beach trip with his buddies. I used turkey sausage instead of ham because that’s what I had on hand. Just delicious ( he won’t miss one) I’ll make these often. I thank you and my son and his friends thank you!

    1. That is awesome! What a fun day for him and a great breakfast for him to have. Thanks so much for sharing and following along with me! XOXO