Denver Omelet Breakfast Muffins

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

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 Muffins 2

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 3

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!

Denver Omelet Breakfast Muffins

4.86 from 7 votes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
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!

Ingredients

  • 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
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Sliced green onion for garnish (or you can add it in.)

Instructions

  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Denver Omelet Breakfast Muffins
Amount Per Serving
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 123mg41%
Sodium 299mg12%
Potassium 94mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 335IU7%
Vitamin C 10.6mg13%
Calcium 98mg10%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Denver Omelet Breakfast Muffins 4

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
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Comments

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    1. That was the name given to an omelette with little dices of ham, bell pepper, onion and cheese decades ago in diners across America! It stuck! ☺️👍🏼

  1. 5 stars
    these look great & i can’t wait to try them! i just have one kinda stupid question – are these regular size muffin tins or are the mini size muffin tins?

  2. 5 stars
    Made these this morning. I used bacon, ham, tomatoes amd cheddar cheese and eggs.. Salt and pepper..yummy husband loved them.

  3. Have you ever tried to bake a whole bunch at once, I am thinking 2 trays of 12 on the top shelf and 2 trays of 12 on the bottom shelf for a brunch party. I am wondering if you can cook that many at once.

  4. 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!

  5. 4 stars
    My take on this recipe just came out of the oven looking great. Thanks for this quick start to the morning

  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. 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.

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