Great choice—Denver omelet egg muffins are easy, protein-packed, and perfect for meal prep. They’re basically a portable version of the classic Denver omelet.
🧁 Denver Omelet Egg Muffins
🥚 Ingredients (Makes ~10–12 muffins)
- 8 large eggs
- ¼ cup milk (optional, for fluffiness)
- ½ cup cooked ham, diced
- ½ cup bell peppers, diced (red/green)
- ¼ cup onion, finely chopped
- ½ cup shredded cheese (cheddar works best)
- Salt and pepper to taste
- Optional: pinch of paprika or garlic powder
🔪 Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tin.
- Prep filling: Lightly sauté onions and peppers for 2–3 minutes (optional but improves flavor).
- Whisk eggs: In a bowl, whisk eggs, milk, salt, pepper, and spices.
- Assemble:
- Add ham, veggies, and cheese evenly into each muffin cup
- Pour egg mixture over the top (about ¾ full)
- Bake for 18–22 minutes, until set in the center.
- Cool slightly, then remove and serve.
🍽️ Tips
- Store in the fridge up to 4 days
- Reheat in microwave for 20–30 seconds
- You can freeze them for up to 2 months
🔄 Variations
- Swap ham for chicken or mushrooms
- Add spinach or tomatoes
- Use feta or mozzarella instead of cheddar
These are great for quick breakfasts, lunchboxes, or post-workout snacks.
If you want, I can give you a low-calorie or high-protein version tailored to your diet.
