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Loaded Denver Omelet Muffins

Loaded Denver Omelet Muffins for an Easy, Cheesy Breakfast

Loaded Denver Omelet Muffins are delicious, portable breakfast bites filled with ham, peppers, and cheese, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 3 cups Shredded Hash Browns Thawed and pressed dry
  • 2 tbsp Olive Oil Or cooking spray
For the Filling
  • 1 cup Cheddar/Jack Cheese Can substitute with mozzarella or spicy pepper jack
  • 1 cup Diced Ham Can substitute with cooked bacon or sausage
  • 1 cup Green Bell Pepper Diced, can swap with yellow or orange for sweetness
  • 1 cup Red Bell Pepper Diced
  • 6 Eggs Whisked, can use egg substitutes
  • 1/2 cup Milk Can use almond milk or oat milk
  • 1/4 cup Green Onion Diced, can substitute with chives
  • 1 tsp Salt
  • 1 tsp Pepper

Equipment

  • Muffin pan
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and spray a muffin pan with cooking spray.
  2. Combine shredded hash browns with olive oil in a bowl and press into muffin cups to form a crust.
  3. Bake hash brown cups for about 15 minutes until golden brown.
  4. Whisk together eggs and milk, season with salt and pepper, then mix in diced ham, bell peppers, and green onions.
  5. Fill each hash brown cup with the egg mixture and top with additional cheese.
  6. Return to the oven and bake for an additional 15 minutes until tops are golden brown.
  7. Remove from the oven, cool for 5 minutes, then carefully release muffins from the pan.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1.5mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months for easy reheating.

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