Denver Omelette Egg Muffins

These savory Denver Omelette Egg Muffins are great for breakfast! They're gluten free and made with eggs, ham, peppers, mushrooms and cheese.

These Denver Omelette Egg Cups are everything that we love about Denver Omelettes, but in muffin form. They're great to have on hand when you need a grab-and-go breakfast or can be frozen and enjoyed later.

I love eggs in all forms and these egg muffins are no exception. One reason I appreciate eggs so much is the fact that they are incredibly versatile. There are so many ways to prepare them and eggs can be enjoyed during every meal. These ham and cheese egg muffins can be eaten for breakfast, lunch, dinner, or a snack.

These egg muffins are prepared with the same ingredients that are found in a Denver omelette. They're made with sauteed ham, bell peppers, mushrooms, and onions along with some shredded cheddar cheese.

The egg mixture is poured into muffin tins and baked in the oven until light and fluffy. These egg cups are savory and the flavor is irresistible. It's one of those things that you find yourself going back for another then another.

These egg cups are gluten free, low carb, and a great way to use up leftover ham.

Jump to:

• What Is A Denver Omelette Made Of?
• Ingredients For Denver Omelette Egg Muffins
• What Type Of Ham Is Best?
• How To Make Denver Omelette Egg Muffins
• Prepare The Egg Mixture
• How To Keep Egg Cups From Sticking?
• How Long Do Egg Muffins Take To Bake?
• What To Serve With Denver Omelette Egg Cups
• How Long Do Egg Cups Last In The Fridge?
• Can Egg Cups Be Frozen?
• How To Reheat
• Denver Omelette Egg Muffins

What Is A Denver Omelette Made Of?

The Denver Omelette (also known as the Western Omelette) is one of those guilty pleasure dishes that I find myself gravitating toward if I ever find myself at a diner (along with a big stack of pancakes and cup of coffee).

It's a simple omelette made with sauteed onions, bell peppers, mushrooms, ham and cheddar cheese.

There's something about the saltiness of the ham, the sweetness of the pepper, and the earthiness of the mushroom that just works. It's not a fancy dish and but it is a tasty one!

Ingredients For Denver Omelette Egg Muffins

Here's what you'll need to make them.

• 1 Onion (any color)
• 1 Green Bell Pepper
• 1 8 oz. package Mushrooms (such as Cremini or White Button Mushrooms)
• 2 cups Diced Ham (leftover ham or ham steak work great)
• 2 Tbsp. Olive Oil
• 10 Eggs
• 1 cup Sharp Cheddar Cheese (shredded, or cheese of choice)
• ½ tsp. each Kosher Salt and Pepper (split)
• Cooking Spray

What Type Of Ham Is Best?

The great thing about these egg muffins is that you can use any type of cooked ham you have on hand.

They can be made with a ham steak, sliced quarter ham, diced ham, spiral ham, boneless or bone-in ham, or any type of leftover ham.

For the best results, I do not recommend using deli ham or any other thinly sliced ham.

I love recipes like this one when I'm looking to use up some leftover holiday ham from Easter or Christmas.

Whichever type of ham you choose, it's best to dice it into chunks. The ham is first sauteed in olive oil and cutting it into chunks allows the edges to become caramelized and draws out the fat, which makes for a more flavorful dish.

Looking for more ways to use up leftover ham? Don't miss these recipes!

• Healthy Ham Potato Soup
• Ham, Cheese, and Asparagus Frittata
• Split Pea Ham Soup

How To Make Denver Omelette Egg Muffins

The first step toward making these egg cups is to dice the ham and mince the onions, bell peppers, and mushrooms.

The ham sauteed in a skillet on the stove top, which helps to render some of the fat and caramelize it, which creates a deeper flavor. The ham is then removed from the skillet and the veggies are sauteed in the rendered fat.

Once these ingredients are sauteed and cooled, they're added to a bowl with the whisked eggs and shredded cheese. The egg mixture is then portioned into muffin tins and baked in the oven.

1. Start by mincing 1 onion (any color) and 1 green bell pepper (red, orange, or yellow peppers may be used instead of green).
2. Wipe any dirt from 1 8 oz. package of cremini or white button mushrooms (or mushrooms of choice) and chop into small pieces (feel free to either use or discard the stems).
3. Dice 2 cup of cooked ham into cubes. Make sure the ham and veggies are cut relatively the same size so that everything cooks evenly.
4. Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.
5. Once heated, add the diced ham to the skillet, leaving the rendered fat and oil. Sauté for 5-6 minutes, stirring often. Remove the sauteed ham from the skillet and set aside to cool.
6. Add the minced onions, bell peppers, and mushrooms to the skillet along with ¼ tsp. each kosher salt and pepper.
7. Sauté the veggies for 8-10 minutes, stirring often. Remove the skillet from the stove top and allow the cooked veggies to cool.

Prepare The Egg Mixture

The essential component when making egg cups is, of course, the eggs. I have a number of friends and family members with chickens and am often able to find freshly laid eggs. Farm fresh eggs are great, but store-bought works just as well.

The nice thing about this recipe is that the egg mixture can be prepared while the ham and veggies are sautéing in the skillet.

Denver Omelettes are typically made with cheddar cheese, but you can use any type of cheese you like when preparing these egg cups.

I used sharp cheddar cheese, but any variety of shredded cheese that melts nicely is great. Feel free to sub white cheddar, Monterey Jack, Pepper Jack, Fontina, Havarti, Colby, or Mozzarella cheese if you prefer.

1. Crack 10 eggs into a bowl and add ¼ tsp. each kosher salt and pepper. Whisk the eggs until completely combined.
2. Grate 1 cup of cheddar cheese (or cheese of choice) and add the grated cheese to the eggs.
3. Add the cooled ham and sauteed veggies to the egg mixture and stir until combined.

It's important that the ham and veggie mixture have cooled a bit before adding to the egg mixture. They don't need to be completely cooled, but cool enough so that it doesn't begin to 'cook' the eggs.

How To Keep Egg Cups From Sticking?

Eggs are a wonder of nature but they tend to stick to the surface in which they are cooked. It's imperative to spray the muffin tins with cooking spray in order to prevent them from sticking.

The key to making these egg cups cook properly without sticking is to spray the muffin tins generously with cooking spray before adding the egg mixture. I recommend either olive or avocado oil cooking spray.

How Long Do Egg Muffins Take To Bake?

It takes 24-25 minutes to bake these muffins at 350 degrees Fahrenheit.

This recipe makes 16-18 egg muffins, depending on the size of the eggs used and calls for 2 muffin tins.

It's important to add an equal amount of the egg mixture to each muffin cavity. Pouring an equal amount into each one will ensure that they all bake evenly.

It's also important not to overfill the muffin cavities, or the egg mixture will spill over the top of the muffin cavities and make a mess in the oven.

1. Heat the oven to 350 degrees Fahrenheit.
2. Generously spray the muffin tins with cooking spray to prevent the egg cups from sticking to the surface as they bake.
3. Pour an equal amount of the egg mixture in each muffin cavity, being careful not to overfill them (this recipe yields 16-18 egg muffins).
4. Place the muffin tins in the oven and bake for 24-25 minutes, or until the egg muffins are set.
5. Remove the muffin tins when finished and allow the egg cups to cool slightly. Once the muffin tins have cooled, run a butter knife along the edges and carefully remove the egg cups.

Eggs are delicate but they should pop out easily and remain intact if the pan was sufficiently oiled.

The egg muffins will rise as they bake and deflate a bit after removed from the oven.

What To Serve With Denver Omelette Egg Cups

The great thing about these egg muffins is that they can be enjoyed on their own or paired with other sweet or savory breakfast items.

Feel free to eat them right away or cool them, store in the refrigerator for a few days, and grab as needed.

For breakfast or brunch, egg cups are perfect served with side dishes like hash browns, skillet potatoes, toast, muffins, yogurt or yogurt cups, oatmeal, bagels, pancakes, waffles, French toast, doughnuts, biscuits, sweet scones or savory scones.

For lunch or a light dinner, these egg cups are great served alongside a green salad, arugula salad, roasted vegetables like green beans or Brussels sprouts, and some thick cut toasted bread.

How Long Do Egg Cups Last In The Fridge?

The egg cups may be stored in an airtight container in the refrigerator for 3-4 days.

Make sure to allow them to cool completely before transferring to the fridge for storage.

Can Egg Cups Be Frozen?

Yes! Egg cups may be stored in the freezer.

How To Freeze

1. Prepare the egg cups as directed and allow to cool completely, label with the date, place them into a freezer-safe Ziplock bag, and store up to 3 months.
2. Try to press all of the air out of the bag before sticking it in the freezer.

How To Reheat

1. Transfer the egg muffins to the fridge the night before.
2. Warm in the microwave for 20-30 seconds. Make sure not to overcook them or they may become rubbery.
3. To reheat frozen egg muffins, wrap in a wet paper towel. Place them on a microwave-safe plate and heat for 60-90 seconds or until hot. Again, make sure not to overcook them or they may become rubbery.

Looking for more breakfast recipes? Don't miss these!

• French Toast Casserole
• Apple Streusel Muffins
• Eggnog French Toast
• Sweet Potato Turkey Hash
• Southwest Sweet Potato Frittata

Looking For More Breakfast Recipes? Don't Miss These!

Gluten Free Waffles

Cinnamon Coconut Granola

Zucchini Breakfast Tortillas

Apple Cinnamon Overnight Oats