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.
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:
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.
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.
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!
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
Recipe
Muffin Tin Denver Omelet
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
Originally published: January 11, 2018
Rebekah Tolliver says
Just made these today! I don’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!
Brittany Rosa says
Awesome recipe!
Virginia says
Icoat pan with oil. Why are my mini omelets sticking to the pan?
Toni Dash says
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.
Karen Shahoian says
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.
Toni Dash says
Hi Karen. I’ve never had an issue when baking for the time in the recipe. And haven’t heard others have either. Did you try to remove them immediately or let them sit in the pan before removing them?
Karen L Shahoian says
I let them sit in the pan before removing them. Should I remove them immediately?
Toni Dash says
I just allow them to cool slightly (they will deflate and solidify more) then remove them.
AnnM says
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. They’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.