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.
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.
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
Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST!
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.
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) 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).
Recipe Video
Originally published: January 11, 2018
Ramon Matos says
“Breakfast is the most important meal of the day”
Why do you say that?
Toni Dash says
I’m sure you’ve heard that phrase before Ramon. Because your body has been fasting overnight, eating a ‘good’ breakfast sets the day on course. A breakfast higher in protein, which sustains a persons energy for a longer period, makes a difference in how you feel and function to start the day. It keeps blood sugar stable too, depending on what you eat for breakfast. Does that help?
Joe says
Can you put other meats besides ham? And can you use frozen veggies, or do they need to be cooked first?
Toni Dash says
Joe these are the specific ingredients that define a Denver Omelet. You certainly could switch up the meat (it wouldn’t technically be a Denver omelet any longer). I would prepare it in the same way.
I’ve only made it as described and am not sure how frozen vegetables would do (whether they’d fully thaw and heat up or not). If you try it please let me know!
Lindsay Cotter says
Meal prepped these for breakfast! They are so delicious and filling!
Tanya Schroeder says
These would be great to freeze for busy school mornings!