This Denver Omelette Egg Cups recipe makes a great easy and healthy breakfast! It's made with eggs, cheese, ham, peppers, and mushrooms.
Over the past few years I have fully embraced the practice of whipping up a batch of muffins or a pot of soup and then storing it in the freezer for future use. That is precisely the concept of these Denver Omelette Egg Muffins.
It seems like the older we get the busier we are and the more complicated our lives become. I didn't realize the value of things like 'freezer meals' until I hit my mid-30's figuring I would always have the energy to create homemade dishes every night.
Now oftentimes I find myself staring at the oven wishing that dinner would make itself (I assume that I'm not alone in that sentiment).
These Ham and Cheese Egg Cups are a dish that is easy to make and stores perfectly in the freezer - The ultimate 'Grab and Go' recipe!
Jump to:
- How To Make Denver Omelette Egg Cups
- Saute The Mushrooms and Bell Peppers
- Combine The Ingredients In A Bowl
- How Do I Keep Egg Cups From Sticking?
- How Long Do Egg Cups Take To Bake?
- How Long Do Egg Cups Last In The Fridge?
- Can Egg Cups Be Frozen?
- What To Serve With Denver Omelette Egg Cups
- Denver Omelette Egg Cups
How To Make Denver Omelette Egg Cups
The Denver 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).
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!
The first step toward creating these ham and cheese egg cups is to dice all of the ingredients.
- Simply mince 1 small onion (you can use a large onion if you really love onion flavor in your eggs).
- Dice 1 bell pepper (any color).
- Chop 1 8 oz. package of cremini or button mushrooms into small pieces (you can use any mushroom you like but this is a down to earth dish and fancy mushrooms are not a requirement).
- Chop 1 cup of cooked ham into cubes. Deli ham or any type of ham will work for this recipe!
- Shred ¾ cup of sharp cheddar cheese (you can use any type of cheese you like).
Saute The Mushrooms and Bell Peppers
These egg cups start off as you would a regular Denver Omelette - By sauteing the vegetables in a skillet.
Sauteing the vegetables first will caramelize them a bit and bring out their natural sweetness.
- Start by heating a skillet to medium and adding 1 Tbsp. of olive or vegetable oil.
- Add the minced onions to the skillet and saute for 2-3 minutes, stirring often.
- Add the mushrooms to the skillet along with a pinch of salt and pepper. Saute the mixture for 4-5 minutes, stirring often.
- Add the diced peppers to the skillet and saute the mixture for another 4-5 minutes, stirring often.
Remove the skillet from the heat and set aside when the vegetables have finished sauteing.
Love mushrooms? Check out these recipes!
- Air Fryer Mushrooms
- Mushroom Gruyere Pinwheels
- Steak Diane with Mushroom Sauce
- Mushroom Olive Pasta
- Healthy Chicken Marsala Pasta
- Spinach Artichoke Stuffed Mushrooms
- Roasted Mushroom Tapenade
- Homemade Mushroom Arugula Pizza
- Garlicky Mushroom Risotto
Combine The Ingredients In A Bowl
An essential component to something like egg cups is, of course, the eggs. I got kind of spoiled last year - My brother and sis-in-law have chickens out on their farm place which provided me with a steady supply of farm-fresh eggs.
Apparently they stopped laying sometime around Thanksgiving so my supply dried up and I'm impatiently waiting for them to start up again. Until then I'll make do with store-bought eggs...
- Crack 8 eggs (farm-fresh or store-bought) into a mixing bowl and add 2 Tbsp. of water. Whisk the eggs until they are completely mixed.
- Add the cooled vegetable mixture to the eggs along with the diced ham, shredded cheese, and a pinch of salt and pepper.
- Stir the mixture until combined.
How Do I Keep Egg Cups From Sticking?
These egg cups take the Denver Omelette in a slightly different direction - The egg mixture is portioned out and baked in a muffin tin.
The result are these individually portioned egg muffins that can be consumed right out of the oven or frozen for future use.
The key to making these egg cups 'work' is to spray the muffin tin before adding the egg mixture. Eggs are a wonder of nature but they sure do like to stick to the surface in which they are cooked.
Heat the oven to 350 degrees and generously spray your muffin tin with cooking spray and then scoop an equal amount of the egg mixture into each cavity using a measuring cup.
Pouring an equal amount into each one will ensure that they all bake evenly.
How Long Do Egg Cups Take To Bake?
- Bake the egg cups at 350 degrees for 24-25 minutes. Rotate the muffin tin once during the baking process to make sure they all cook evenly. Cooking times may vary slightly depending on your oven but somewhere between 20-25 minutes should get the job done!
- Remove the pan when finished and allow the egg cups to cool slightly. Once the pan has cooled you can run a butter knife along the edges of the muffin tin and carefully remove the egg cups.
Eggs are delicate but they should pop out easily and remain intact if the pan was sufficiently oiled.
How Long Do Egg Cups Last In The Fridge?
Once the egg cups have been removed from the muffin tin you can eat them right away or go the meal prep route and save them for later.
Can Egg Cups Be Frozen?
Yes! Egg cups may be stored in the freezer.
How To Freeze:
If you're saving them for later allow the egg cups to cool completely, label with the date, and place them in a freezer-safe Ziplock bag. Try to press all of the air out of the bag before sticking it in the freezer.
They should last up to 3 months in the freezer.
How To Reheat:
Simply take them out as needed and warm them up in the microwave when you're ready to eat them!
Love eggs? Don't Miss These Recipes!
- Mustard Egg Salad
- Spanish Potato Salad with Eggs
- Mediterranean Potato Salad
- Lemon Dill Egg Salad
- Southwest Sweet Potato Frittata
What To Serve With Denver Omelette Egg Cups
These Egg Cups are a GREAT way to use up leftover Easter ham! One of the best things about big holiday meals like Easter ham or Thanksgiving turkey is the leftovers.
You can enjoy these egg cups on their own as a grab n' go breakfast or paired with any of your favorite sweet and savory breakfast dishes.
Looking for more breakfast recipes? Don't miss these!
- Gluten Free Fluffy Pancakes
- Apple Streusel Muffins
- Roasted Banana Bread
- Greek Yogurt Oatmeal Cups
- Streusel Rhubarb Muffins
- Gluten Free Biscuits
- Eggnog French Toast
- Gluten Free Pumpkin Waffles
- Sweet Potato Breakfast Hash
- Coffee Banana Bread
- Jumbo Banana Muffins
- Banana Cinnamon Pancakes
- Skillet Cardamom French Toast
Got leftover ham? Check out these recipes!
Looking For More Leftover Ham Recipes? Don't Miss These!
Cheesy Scalloped Potatoes with Ham
Ham Pickle Dip
Broccoli, Ham and Cheese Egg Muffins
Slow Cooker Ham and Bean Soup
Ham Salad
Denver Omelette Egg Cups
Ingredients
- 8 large eggs
- 2 Tbsp. water
- 1 onion
- 1 bell pepper any color
- 1 8 oz. package cremini or button mushrooms or mushroom of choice
- 1 cup cubed cooked ham or chopped deli ham
- ¾ cup sharp cheddar cheese or cheese of choice
- 1 Tbsp. olive oil
- cooking spray
- generous pinch salt
- generous pinch pepper
Instructions
- Heat oven to 350 degrees.
- Mince 1 small onion, dice 1 bell pepper (any color), and chop 1 8 oz. package of cremini or button mushrooms into small pieces.
- Cut 1 cup of cooked ham into cubes (you can also use deli ham or any type of cooked ham).
- Shred ¾ cup of sharp cheddar cheese (or cheese of choice).
- Heat a skillet to medium and add 1 Tbsp. of olive oil. Add the minced onions and saute for 2-3 minutes, stirring often.
- Add the chopped mushrooms along with a pinch of salt and pepper and saute for 4-5 minutes, stirring often.
- Add the diced peppers and saute the mixture for 4-5 minutes, stirring often. Once the vegetable mixture is finished cooking remove the skillet from the heat and allow to cool.
- Crack 8 large eggs into a mixing bowl and add 2 Tbsp. of water. Whisk the eggs with a fork or metal whisk.
- Add the cooled vegetable mixture to the eggs along with the diced ham, shredded cheese, and a pinch of salt and pepper. Stir until combined.
- Generously spray a muffin tin with cooking spray. Pour the egg mixture into the muffin cavities using a measuring cup. Try to make sure the egg muffins are equally portioned to ensure even cooking.
- Place the muffin tin in the oven and bake for 24-25 minutes. Rotate the muffin tin once during the cooking process to ensure that they bake evenly. Cooking times may vary depending on your oven.
- Once the egg cups are fully baked remove from oven and allow to cool slightly. To remove from the pan run a butter knife along the edges and carefully remove. The egg cups can be eaten right away or frozen for future use.
- To freeze: Allow the egg cups to cool completely and place in a freezer-friendly Ziplock bag. Press the air out of the bag and place in the freezer. The egg cups should last for 3 months in the freezer. Simply remove and heat in the microwave when ready to eat.
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