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.
Denver Omelet Muffins
Equipment
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- ½ cup diced yellow onions
- ½ cup diced red bell peppers
- ½ cup diced green bell peppers
- ½ cup diced ham
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Butter for pan
- Chives for garnish
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 6-muffin pan with butter.
- Whisk eggs and heavy cream. Season with salt and pepper to taste (about 3 pinches of salt and 2 pinches of pepper).
- 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.
- Bake for about 20-25 minutes, or until the eggs are set. Serve warm with some chives for garnish.
Peggy says
Can you make up the night before and bake in the morning.
Jenny says
These look delicious, but I am allergic to dairy…. Can I add a little water and eliminate the dairy? I use water to make fluffy scrambled eggs.
Tania says
Hi Jenny! Yes, you can definitely do that!
Cathy says
Can these be frozen and reheated?
Tania says
Yes, reheat in the microwave oven for about 60-90 seconds or until heated through.
Kitty says
HOLY DELICIOUS BATMAN!! Ive made egg muffins before and they were always “meh” These are amazing and super delicious! Made these for meal prep for breakfast at work. They reheat nicely. I used swiss in the mixture and topped them with cheddar. They puff up beautifully, but don’t get too attached. They don’t stay pretty and puffy. They settle as they cool. Next time i will prob use greased silicone cupcake liners, as these stuck in my pan. No big deal. Easy fix. Give them a try!
Linda Vandivort says
I wonder if you could put some frozen hash browns in the bottom with a little butter and bake them first until lightly crispy and then add the omelette mixture and bake for the original allotted time! I like the idea of a all in one breakfast and possibly making a pan of 12 a bit bigger sized!? Just a thought!!!
Tania says
That is such a wonderful and creative idea, Linda! I think I’m going to try it this weekend!!
Nicole says
Can you freeze these egg muffins
Tania says
Yes! Wait for them to cool down completely and freeze in freezer-friendly bags or containers for up to 2 months. You can reheat them in the microwave until warmed up in the center. Split them in half halfway through microwaving if necessary for better heat circulation.
Lori says
Can I use muffin cups, or will they stick?
Tania says
Hi Lori, you can use muffin cups!
T says
Super tasty Tania Thank you for this recipe. It is a keeper!!
Tania says
Thank you so much, T! So glad you loved it!
Briana says
Can I do this recipe in an 8 count pan?
Tania says
Hi Briana, it depends on the size of pan (standard muffins vs large/jumbo muffins). This recipe yields 6 large/jumbo sized muffins, but you can use a standard size muffin pan (they are usually 12 count pans) so you’ll end up with more than 6, but smaller, omelet muffins. I hope you like these! 🙂
Dj says
I used a regular muffin pan. Filled them 2/3 full and ended up with 11 muffins. These were amazing! I adjusted ingredients a bit. I used 1/4 cup each of red, green, yellow and red peppers. I didn’t have yellow onion so I used red. I also used bacon as I had a bunch left over that needed yo get used up. I sautéed all the veggies for about 5 minutes enough to soften them up a bit. Then I input a scoop of veggies in each muffin cup and then poured egg mixture on top. Turned out perfectly! Im goikg to try freezing these to have after I have surgery.
Sarah says
Can’t wait to try this!
Tania says
yay! let me know how they turn out 🙂 🙂 🙂
Nad says
Everything was excellent, but how can we prevent them from collapsing and help them retain their shape and poofyness?
Matt says
These were so good! Such a great breakfast idea.
Tania says
🙂