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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Ingredients1x2x3x
- ▢ ½ cup chopped yellow onion
- ▢ 1 cup chopped green pepper chopped
- ▢ 1 cup chopped fully cooked ham
- ▢ 1 cup shredded cheddar cheese
- ▢ 8 large eggs
- ▢ ½ cup half and half
- ▢ 1 teaspoon salt
- ▢ ¼ teaspoon black pepper
- ▢ sliced green onion for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray.
- Divide ½ cup chopped yellow onion , 1 cup chopped green pepper , and 1 cup chopped fully cooked ham evenly between the 12 muffin cups. Divide and sprinkle 1 cup shredded cheddar cheese evenly on top of the ham and vegetables.
- In a medium-sized bowl whisk 8 large eggs , ½ cup half and half , 1 teaspoon salt , and ¼ teaspoon black pepper . Pour evenly over the top of the cheese and fill the muffin cups 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.
Additional Info
Denver Omelet Breakfast Muffins
Ingredients
- ½ cup chopped yellow onion
- 1 cup chopped green pepper chopped
- 1 cup chopped fully cooked ham
- 1 cup shredded cheddar cheese
- 8 large eggs
- ½ cup half and half
- 1 teaspoon salt
- ¼ teaspoon black pepper
- sliced green onion for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray.
- Divide ½ cup chopped yellow onion , 1 cup chopped green pepper , and 1 cup chopped fully cooked ham evenly between the 12 muffin cups. Divide and sprinkle 1 cup shredded cheddar cheese evenly on top of the ham and vegetables.
- In a medium-sized bowl whisk 8 large eggs , ½ cup half and half , 1 teaspoon salt , and ¼ teaspoon black pepper . Pour evenly over the top of the cheese and fill the muffin cups 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
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Denver Omelet Breakfast Muffins https://therecipecritic.com/denver-omelet-breakfast-muffins/
