Denver Omelet Egg Muffins are a great grab-and-go version of the classic diner favorite (ham, peppers, onions, and cheese baked into fluffy eggs).
🧁 Ingredients (makes ~12 muffins)
- 8–10 eggs
- ½ cup milk
- 1 cup cooked ham (diced)
- ½ cup bell peppers (diced, any color)
- ¼ cup onion (finely chopped)
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
- Optional: pinch of paprika or garlic powder
👨🍳 Instructions
- Preheat oven to 180°C (350°F).
- Prep the pan
Grease a muffin tin well or use silicone liners. - Whisk eggs
Beat eggs with milk, salt, pepper, and spices. - Fill the cups
Evenly divide ham, peppers, onions, and cheese into each muffin cup. - Pour egg mixture
Fill each about ¾ full. - Bake
18–22 minutes, until set and slightly golden on top. - Cool slightly
Let them sit for 5 minutes before removing.
🍽️ Serving & Storage
- Serve warm or at room temp
- Store in fridge up to 4 days
- Reheat in microwave (20–30 seconds)
- Freeze up to 2 months
💡 Tips
- Lightly sauté onions and peppers first for sweeter flavor
- Don’t overfill—eggs puff while baking
- Swap ham for chicken or sausage if you prefer
If you want, I can give you a low-carb/keto version or a spicy desi twist with green chilies and masala.
