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Loaded Denver Omelet Muffins

Loaded Denver Omelet Muffins for a Cheesy Breakfast Bliss

Loaded Denver Omelet Muffins are a tasty, make-ahead breakfast option packed with cheese and vegetables.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 4 cups Shredded Hash Browns Thaw and press dry
  • 2 tablespoons Olive Oil Can be substituted with neutral oil
For the Filling
  • 1 cup Cheddar/Jack Cheese Can substitute with mozzarella or spicy pepper jack
  • 1 cup Ham (diced) For vegetarian, use diced bell peppers or mushrooms
  • 1 medium Green Bell Pepper Any bell pepper color can be used
  • 1 medium Red Bell Pepper Substitute with more green peppers or poblano
  • 6 large Eggs Consider using egg substitutes for a vegan version
  • ½ cup Milk Non-dairy milk works as an alternative
  • ¼ cup Green Onions Shallots can replace or omit
  • to taste Salt and Pepper Essential for flavor

Equipment

  • Muffin Pan
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin pan with cooking spray.
  2. Combine thawed hash browns with olive oil in a bowl, mixing well. Press the mixture into the bottom and sides of each muffin cup.
  3. Bake the hash brown shells for about 15 minutes, or until golden brown and cheese is melted.
  4. Whisk together eggs, milk, salt, and pepper in a bowl, then stir in the diced ham, bell peppers, and green onions.
  5. Carefully fill the baked hash brown cups with the egg mixture, filling them about three-quarters full.
  6. Return to the oven and bake for an additional 15 minutes, until the egg is set.
  7. Allow to cool in the pan for about 5 minutes before removing and serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for longer storage. Reheat in the microwave or oven.

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