It sounds like you’re interested in Denver omelet egg muffins, which are a portable, mini version of the classic Denver omelet. Here’s a clear breakdown and a simple recipe:
Denver Omelet Egg Muffins Recipe
Ingredients (makes 12 muffins):
- 6 large eggs
- 1/4 cup milk (any kind)
- 1/2 cup diced ham
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional: pinch of paprika or garlic powder
Instructions:
- Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Sauté veggies: In a small pan, cook bell pepper and onion until slightly softened. Add ham just to warm it up.
- Whisk eggs with milk, salt, pepper, and optional seasonings.
- Combine ingredients: Mix sautéed veggies, ham, and cheese into the egg mixture.
- Fill muffin tin: Pour mixture evenly into each muffin cup (about 2/3 full).
- Bake for 18–22 minutes, or until eggs are set and lightly golden on top.
- Cool slightly before removing muffins from the tin.
Tips:
- Can store in the fridge for 3–4 days; reheat in the microwave for 30–45 seconds.
- Swap ham for cooked bacon or sausage for variation.
- Add spinach or mushrooms for extra veggies.
If you want, I can also give you a low-carb or keto-friendly version that’s perfect for meal prep. Do you want me to do that?
