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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!
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.
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!
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
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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!
Ist denn 400 grad Celsius wirklich richtig? Das erscheint mir sehr hoch. Zum backen sind es 160, 180 oder 200 grad
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.
can I use 2% milk for half-half cream
You can try that!
Great recipe that I will make again. For fast easy clean up I used parchment baking cups in my muffin tins.
Simply wonderful! Quick, easy and tasty! Thanks so much!
Tasty & versatile basic recipe to make your own by choice of what you add in. But CUT THE SALT IN HALF!
Had these for breakfast this morning and we all loved them. Great recipe!
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.
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.
If you let them cook a little they will pull away from the sides easily
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?
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.
Such an easy way for my kids to eat veggies! It is so good.
My take on this recipe just came out of the oven looking great. Thanks for this quick start to the morning
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!
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