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  • ร—
    Home ยป Recipes ยป Breakfast ยป Muffin Tin Denver Omelet: Muffin Tin Eggs You’ll Love!

    LAST UPDATED: November 4, 2022 โ€ข FIRST PUBLISHED: July 21, 2019 By Toni Dash 72 Comments

    Muffin Tin Denver Omelet: Muffin Tin Eggs You’ll Love!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Muffin Tin Eggs Denver Omelet title image

    Denver Omelet is always a breakfast hit and a Muffin Tin Denver Omelet is so easy! Eggs, ham, bell pepper, onion and cheese get the day going with a bang. 

    Muffin Tin Eggs Denver Omelet title image
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    Muffin Tin Eggs Denver Omelet title image

    Breakfast is the most important meal of the day, but I think it also can be the most difficult.

    Busy mornings, lack of inspiration, schedules not allowing much time before peeling out the door. Sound familiar?

    I am a breakfast protein lover. Protein sustains your energy level longer making it a perfect breakfast choice.

    I often will eat lunch or dinner food for breakfast, loving something warm and savory to start the day.

    Jump to:
    • Whatโ€™s In a Denver Omelet?
    • Muffin Tin Eggs are Delicious and Easy!
    • A Portable Denver Omelet
    • How to make Muffin Tin Denver Omelet โ€“ Step by Step:
    • Tip for Mess-Free Baking
    • How To Freeze Muffin Tin Denver Omelets
    • How To Reheat chilled or thawed Muffin Tin Denver Omelets
    • More Recipes to Try
    • Recipe
    2 plates of Muffin Tin Denver Omelet

    I have a new favorite: a Muffin Tin Denver Omelet.

    Need an easy, protein and flavor-packed breakfast recipe? This is the recipe.

    What’s In a Denver Omelet?

    This classic omelet can be found on any restaurant breakfast menu due to its popularity. Ham, onion, bell pepper (usually green) and cheese fill the Denver omelet.

    There is a magical flavor that happens with these ingredients. The salty ham, sweetness from the peppers, savory onion and of course cheese!

    No other seasonings outside salt and pepper are needed to make this omelet perfection.

    Ingredients for Muffin Tin eggs on marble slab with vintage whisk

    Muffin Tin Eggs are Delicious and Easy!

    A Muffin Tin Denver Omelet are closer to a mini frittata in consistency. They are completely easy to make, delicious and cook in 20-25 minutes.

    They can be frozen and reheated (instructions on how to freeze Muffin Tin Denver Omelets below).

    Just like the classic omelet, eggs, cheese, ham, onion, and peppers make a savory, protein-packed entree for any meal. Kid approved too!

    A Portable Denver Omelet

    The consistency of the Muffin Tin Denver Omelet makes them portable too!

    Warm them up before taking off or use the microwave at work to heat them.

    I love to add some greens and salsa on the top for a savory meal.

    Muffin Tin eggs with vegetables and cheese before baking

    How to make Muffin Tin Denver Omelet – Step by Step:

    Making these mini omelets couldn’t be easier!

    • Whisk together the eggs and milk followed by the salt and pepper.
    • Stir the ham, onion, sweet bell pepper and cheese into the eggs and pour into prepared muffin tins.
    • Bake for 20-25 minutes until they rise and look like mini soufflés!
    • When taken out of the oven the muffin tin eggs slowly deflate making a totally tasty, cheesy mini Denver omelet.

    Tip for Mess-Free Baking

    Place the muffin tin on a large, rimmed baking sheet before filling. This avoids spilling.

    It’s easier to transport to and from the oven and keeps the muffin tin stable in the oven too!

    Plate of arugula, Muffin Tin Denver Omelet topped with salsa

    How To Freeze Muffin Tin Denver Omelets

    Freezing these mini Denver omelets is so easy! It provides a quick breakfast option any time.

    • Line a rimmed baking sheet with wax paper or parchment paper.
    • Once the muffin tin eggs have cooled, place them on the prepared baking sheet with space in between.
    • Place into the freezer and allow them to fully freeze.
    • When frozen, the mini Denver omelets to a large plastic storage bag or freezer-proof container. Place back in the freezer until use.

    Note: because they were individually frozen first, they should not stick together and can be removed individually when desired.

    How To Reheat chilled or thawed Muffin Tin Denver Omelets

    Simply microwave for 1 minute. They can be reheated from the freezer too. They may take a bit longer.

    More Recipes to Try

    • Challah French Toast
    • Muffin Tin Meatloaf with Mashed Potatoes
    • Muffin Tin Mexican Bowls
    • French Ham and Cheese Omelet {Omelette au Jambon et au Fromage}
    • Fresh Herb Omelet and Lavender Roasted Potatoes
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    Freshly baked Muffin Tin Denver Omelets in muffin tin

    Muffin Tin Denver Omelet

    A fast, easy way to get breakfast on the table or on the go.  Mini Muffin Tin Denver Omelets are a cinch to make with less than 5 minutes active cooking time.  They can be chilled and reheated, or frozen.
    5 from 49 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 2 mini omelets per serving
    Calories: 167kcal
    Author: Toni Dash
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    Ingredients

    • 10 large Eggs
    • 1/4 cup Milk
    • 1/8 teaspoon Black Pepper
    • 1/4 teaspoon Kosher Salt
    • 1/2 cup diced Ham
    • 1/3 cup diced Bell Pepper
    • 1/3 cup dinced Yellow Onion
    • 1/3 cup grated Cheddar Cheese

    Instructions

    • Preheat oven to 350 degrees.  Spray a 12-cavity muffin tin (or 2 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
    • In a 4 cup glass measuring cup or mixing bowl, whisk together the eggs and milk.  Add the pepper and salt; whisk in.
    • Add the ham, bell pepper, onion and cheese; stir to combine.  Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
    • Bake for 20-25 minutes until set (will rise and be puffy on top).  Remove and allow to cool slightly (normal for them to deflate).

    Video

    Nutrition

    Calories: 167kcal | Carbohydrates: 2g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 322mg | Sodium: 383mg | Potassium: 165mg | Fiber: 0g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 11.2mg | Calcium: 105mg | Iron: 1.6mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: January 11, 2018

    « Watermelon Margaritas + Watermelon-Infused Tequila
    Apricot Crumble Recipe »

    Reader Interactions

    Comments

    1. Irma says

      May 02, 2024 at 8:05 am

      what if you don’t have milk or cheese will the egg muffins still cook right?

      Reply
      • Toni Dash says

        May 02, 2024 at 9:42 am

        We recommend making our recipes with the ingredients and method as written. The results shown are reflective of testing with these ingredients and method. We recommend waiting until you have all the listed ingredients.

        Reply
    2. Alane A says

      November 13, 2023 at 12:45 pm

      5 stars
      So easy and delicious. I placed the chopped ham, onion and pepper in the prepared pan to evenly distribute. Then poured the egg milk cheese mixture on top. Came to the brim, but didnโ€™t spill while baking. Yay. Love this.

      Reply
    3. Rebekah Tolliver says

      May 03, 2023 at 2:40 pm

      5 stars
      Just made these today! I donโ€™t use non stick spray in my home, so I just used coconut oil (organic unrefined) and there was no stocking whatsoever!
      These turned out fabulous. They puffed up super big, then deflated to a normal size once out of the oven. **highly recommend these simple recipe!

      Reply
    4. Brittany Rosa says

      January 19, 2023 at 1:02 pm

      5 stars
      Awesome recipe!

      Reply
    5. Virginia says

      March 10, 2022 at 7:21 am

      Icoat pan with oil. Why are my mini omelets sticking to the pan?

      Reply
      • Toni Dash says

        March 10, 2022 at 10:03 am

        Hi Virginia. Did you use non-stick cooking spray or actual oil? From your comment it sounds like maybe you used oil. If so I would guess is combined with the omelet ingredients and did not provide a buffer release layer like non-stick cooking spray does.

        Reply
    6. Karen Shahoian says

      February 27, 2021 at 12:46 pm

      Love the recipe – so easy and delicious. Mine stuck to the muffin pan even though I sprayed the tin. Did I bake them too long/too short? I baked them for 20 minutes.

      Reply
      • Toni Dash says

        February 27, 2021 at 1:59 pm

        Hi Karen. Iโ€™ve never had an issue when baking for the time in the recipe. And havenโ€™t heard others have either. Did you try to remove them immediately or let them sit in the pan before removing them?

        Reply
        • Karen L Shahoian says

          March 11, 2021 at 9:35 am

          I let them sit in the pan before removing them. Should I remove them immediately?

        • Toni Dash says

          March 11, 2021 at 9:37 am

          I just allow them to cool slightly (they will deflate and solidify more) then remove them.

    7. AnnM says

      November 16, 2020 at 8:07 am

      5 stars
      I made these little omelet muffins for breakfast this morning and oh boy are they delicious! I found the recipe while looking for an easy on the go breakfast. Theyโ€™re so convenient to make with an explosion of flavor and so light & fluffy; truly just wonderful. My husband called from work to say he ate the ones I packed for his breakfast and he raved about how good they were. Thank you for sharing the recipe, I will definitely will be making them again.

      Reply
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    5 from 49 votes (6 ratings without comment)

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

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