Denver Omelette Egg Cups

5 from 1 vote

This Denver Omelette Egg Cups recipe makes a great easy and healthy breakfast! It's made with eggs, cheese, ham, peppers, and mushrooms.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: egg cups, egg muffins, gluten free egg cups, denver omelette egg cups

Servings:

Calories: 117kcal

Author: Christine Rooney

Equipment

Muffin Tin

Ingredients

8 large eggs
2 Tbsp. water
1 small onion any color, can sub 2 shallots
1 bell pepper any color
1 8 oz. package cremini mushrooms or mushroom of choice
1 cup ham steak or any type of leftover ham
¾ cup sharp cheddar cheese or cheese of choice
1 Tbsp. olive oil
cooking spray
¼ tsp. kosher salt split
¼ tsp. pepper split

US Customary - Metric

Instructions

Heat oven to 350 degrees Fahrenheit.
Mince 1 small onion (any color) (can sub 2 shallots), 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-high and add 1 Tbsp. of olive oil. Add the minced onions and sauté for 2-3 minutes, stirring often.
Add the chopped mushrooms along with a pinch of kosher salt and pepper and sauté for 4-5 minutes, stirring often.
Add the diced peppers and sauté 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 kosher 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.

Nutrition