Description
These Denver Omelette Egg Muffins are a convenient and protein-packed breakfast option that’s perfect for meal prep or serving a crowd. Loaded with ham, vegetables, and cheese, they are flavorful and easy to make.
Ingredients
Units
Scale
Produce
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- 1 small onion (any color, can substitute 2 shallots)
- 1 green bell pepper (can substitute red, yellow, or orange pepper)
- 1 8 oz. package cremini mushrooms or button mushrooms
Eggs and Dairy
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- 10 eggs
- 1 cup sharp cheddar cheese, grated (or cheese of choice)
Meat
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- 2 cups diced ham (such as ham steak)
Pantry Staples
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt (divided)
- 1/2 tsp. pepper (divided)
- Cooking spray
Instructions
- Preheat the Oven: Heat oven to 350 degrees Fahrenheit.
- Prepare the Vegetables: Mince 1 small onion (or substitute 2 shallots) and 1 green bell pepper (or substitute red, orange, or yellow bell pepper). Wipe any dirt off the mushrooms and chop into small pieces. Discard or use the stems as desired.
- Dice the Ham: Dice 2 cups of cooked ham into cubes. Ensure that the ham and vegetables are cut to relatively the same size for even cooking.
- Grate the Cheese: Grate 1 cup of sharp cheddar cheese or your preferred cheese.
- Sauté the Ham: Heat a large skillet over medium-high heat and add 2 Tbsp. of olive oil. Once heated, add the diced ham to the skillet. Sauté for 5-6 minutes, stirring often. Remove the sautéed ham from the skillet and set aside to cool.
- Sauté the Vegetables: Add the minced onion, bell pepper, and mushrooms to the skillet along with ¼ tsp. each of kosher salt and pepper. Sauté the vegetables for 8-10 minutes, stirring frequently. Remove the skillet from heat and allow the cooked vegetables to cool.
- Prepare the Egg Mixture: Crack 10 eggs into a large bowl and add ¼ tsp. each of kosher salt and pepper. Whisk until fully combined. Stir in the cooled ham, sautéed vegetables, and grated cheese until well mixed.
- Prepare the Muffin Tins: Generously spray 2 muffin tins with cooking spray to prevent sticking. Pour an equal amount of the egg mixture into each muffin cavity, being careful not to overfill. This recipe yields 16-18 egg muffins, so some muffin cavities will remain empty.
- Bake the Muffins: Place the muffin tins in the preheated oven and bake for 24-25 minutes, or until the egg muffins are set.
- Cool and Remove: Remove the muffin tins from the oven and allow to cool slightly. Once cooled, run a butter knife along the edges and carefully remove the muffins.
- Serve or Store: Enjoy the muffins immediately or allow them to cool completely. Place them in an airtight container and refrigerate for 3-4 days.
Notes
- This recipe yields 16-18 egg muffins. Fill each muffin cavity evenly to ensure even cooking and avoid overfilling, as it may cause spills in the oven.
- If concerned about spills, place the muffin tins on a baking sheet to catch any overflow.
- Feel free to cut this recipe in half if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 115mg
