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Easy Baked Denver Omelet Egg Muffins: Best 20-Minute Recipe

Baked Denver Omelet Egg Muffins - featured image
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These Easy Baked Denver Omelet Egg Muffins are fluffy, packed with ham, bell peppers, and melted cheese, and ready in 20 minutes. Perfect for meal prep and busy mornings, they offer all the flavor of a classic Denver omelet without the fuss.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/4 cup milk (whole milk preferred, but 2% or unsweetened almond milk works)
  • 1/2 cup diced ham (leftover baked ham or quality deli ham)
  • 1/2 cup diced green bell pepper (about half a medium pepper)
  • 1/4 cup diced yellow onion (sweet or white onion)
  • 1/2 cup shredded cheddar cheese (sharp cheddar preferred)
  • 1/4 teaspoon salt (fine sea salt)
  • 1/8 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon garlic powder (optional)
  • Non-stick cooking spray (for greasing muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C). Give the oven a full 10 minutes to come to temperature.
  2. Prepare your muffin tin. Spray each cup generously with non-stick cooking spray, coating the bottom and sides evenly.
  3. Dice your veggies and ham into small, uniform pieces about 1/4 inch in size.
  4. Crack all 8 eggs into a large mixing bowl. Add the milk, salt, pepper, and garlic powder if using. Whisk vigorously for about 30 seconds until the mixture is completely uniform and slightly frothy.
  5. Stir in the diced ham, bell pepper, onion, and 1/4 cup of the shredded cheddar. Reserve the remaining 1/4 cup for topping. Stir gently until evenly distributed.
  6. Use a liquid measuring cup with spout to pour the egg mixture into each muffin cup, filling each about 3/4 full. The mixture should divide evenly among 12 cups.
  7. Sprinkle the reserved 1/4 cup of cheddar evenly over the tops of the muffins.
  8. Bake on the middle rack for 15-18 minutes, until the muffins are puffed, golden around the edges, and set in the center. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes. Then run a thin spatula or butter knife around the edges of each muffin to loosen them, and transfer to a cooling rack.
  10. Serve warm or at room temperature.

Notes

For best texture, use room temperature eggs and full-fat cheese. Don’t over-whisk the eggs—30 seconds is enough. Grease the pan generously to prevent sticking. For deeper flavor, sauté the onion and bell pepper in a teaspoon of oil for 3 minutes before adding. Start checking for doneness at 15 minutes; a slight jiggle in the center is okay as they will continue cooking while cooling. These muffins store in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: egg muffins, Denver omelet, baked omelet, breakfast muffins, meal prep breakfast, easy breakfast recipe, high protein breakfast, low carb breakfast

Find it online: https://freshforkful.com/easy-baked-denver-omelet-egg-muffins-best-20-minute-recipe/