Denver Omelet Breakfast Muffin Recipes

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

DENVER OMELET BREAKFAST MUFFIN

Steps:

• Heat oven to 375°F
• Combine ham and vegetables; spoon into 12 muffin pan cups sprayed with cooking spray. Top with cheese.
• Whisk eggs and milk until blended; pour over ingredients in muffin cups.
• Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing muffins from pan to serve.

DENVER (WESTERN) OMELET

Steps:

• In a nonstick skillet, melt the butter over medium heat.
• Add the diced green bell pepper, diced red bell pepper, diced white onion, and diced ham steak. Sautee until vegetables are soft and translucent, about 5 minutes. Remove mixture from the pan and set aside.
• In a small bowl, whisk together the eggs. Pour into nonstick skillet over medium heat. Allow the eggs to begin to slightly firm around the edges, then add the seasonings (salt, garlic powder, black pepper, onion powder, smoked paprika).
• Top half of the egg mixutre with shredded cheddar, and the other half with the bell pepper, onion, and ham mixture. Once the egg has completely cooked (about five minutes) fold the omelet over with the cheddar side on the top half. Refer to photo if needed.
• Preheat oven to 350 degrees F.
• Combine all ingredients in a bowl and whisk well until evenly distributed.
• Use a small portion of the mixture to fill 10 lined muffin tins.
• Bake for 17 minutes, or until firm.

OMELET MUFFINS

Steps:

• Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
• In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
• Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
• Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
• Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

DENVER OMELET BRUNCH MUFFINS

Steps:

• Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
• In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
• In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
• Bake for 30 minutes or until eggs are set.
• Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
• Other filling ideas:.
• Bacon and Swiss cheese (mini quiche lorraines).
• Broccoli and cheddar.
• Sausage or pepperoni.
• Mushrooms (yuck).
• Diced potato and Parmesan.