Denver Omelet Muffins

Egg muffins are a fun way to eat eggs. These Denver omelet muffins are our new favorite…pretty much all the Denver omelet ingredients in muffin form!

First of all, I found out recently that the Denver Omelet is the same thing as the Western Omelet. How did I not realize that before?! Anyway.

The Denver Omelet

The first time I had a Denver omelet was at a local diner, and it’s an egg omelet filled with shredded cheese, diced ham, onions, and bell peppers. After some research, I found out that nobody really knows for sure why it’s called Denver omelet. But, I did find that the Denver omelet started out as the popular Denver sandwich, which is essentially the omelet itself in between two pieces of bread. Eventually, the Denver Omelet became a thing. Definitely an interesting fact to know.

Well, today I am writing about Denver omelet muffins! Sandwich -> omelet -> omelet muffins.

My Denver Omelet Muffins

I am not going to pretend like this will be next big thing in American history because 1. someone probably already thought of this, and 2. they are smaller than omelets and everyone likes big omelets. But who knows, it could become the next big sensation…

Making egg muffins pretty much requires no real technique. Just whisk some eggs with heavy cream, salt and pepper. Combine with cheese, veggies and ham, and pour mixture into a muffin pan. Bake for 20-25 minutes, and you have breakfast!

Also, perhaps I secretly prefer these over the traditional Denver omelet because, somehow, I always manage to ruin my omelets. The struggle is real.

Serve with some coffee or tea for an easy weekday breakfast or a lazy Saturday. They reheat pretty well too – bake them the night before, store in the fridge, and just microwave the next day. These would also be perfect for parties or potlucks!

Pin this recipe!

Kitchen Tips

• Make sure to leave some room in the pan to avoid spilling. They will puff up a little bit in the hot oven.
• I mixed all the ingredients in one bowl before dividing up the mixture into each muffin cup. However, if you want to make sure the ingredients are evenly distributed, you can add the veggies, ham, and cheese first, and then pour over the egg mixture.

5 from 1 vote

Print

Denver Omelet Muffins

All the basic ingredients in the Denver omelet in muffin form. Super easy to make, and perfect for a fun and satisfying breakfast.

Course Breakfast

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 large egg muffins

Author Tania

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• 1/2 cup diced sweet onions
• 1/2 cup diced red bell peppers
• 1/2 cup diced green bell peppers
• 1/2 cup diced ham
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Butter for pan
• Chives for garnish

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 6-muffin pan with butter.

2. Whisk eggs and heavy cream. Season with salt and pepper to taste (about 3 pinches of salt and 2 pinches of pepper).

3. Combine egg mixture with onions, bell peppers, ham, and cheese. Pour into the prepared muffin pan until each one is almost full. Top with some more cheese.

4. Bake for about 20-25 minutes, or until the eggs are set. Serve warm with some chives for garnish.