Prep time: 30 mins | Cook time: 30 mins | Total time: 1-hr | Yield: 12 Muffins
Breakfast in my opinion is the most important meal of the day. I never skip breakfast and I make sure to plan. I never like waiting in long lines just to grab some coffee or a simple meal before I start my day. These Loaded Denver Omelet Muffins are one of my go-to and favourite breakfast/brunches. It’s cheesy and crispy loaded with breakfast must-haves. The perfect grab-and-go breakfast both for busy parents and kids.
Breakfast-on-the-go is practical and it’s a nice substitute to cereal or waiting in long lines to get breakfast. All you need is a little planning ahead and simple recipes like this Loaded Denver Omelet Muffins to jump-start your mornings!
Ingredients
2 1/4 c. shredded hash browns (thawed and press with a paper towel)
1 tbsp olive oil
1 1/2 c. Cheddar/Jack Cheese
1/4 c. ham (diced into 1/4-inch pieces)
3 tbsp green bell pepper (diced)
3 tbsp red bell pepper (diced)
5 eggs (whisked)
2 tbsp milk
3 green onion stalks (diced)
salt and pepper to taste
How to make Loaded Denver Omelet Muffins
Step 1: Prepare the oven. Preheat it to 425 degrees F. And using cooking spray, grease a muffin pan.
Step 2: Place the thawed hash browns and 1 tbsp of olive oil in a large bowl. Combine and tightly press the mixture into the prepared muffin pan using your fingers. Into each tin, add a tbsp of cheese. Now, place the muffin pan in the preheated oven and bake for about 15 minutes until the edges have browned and the cheese has melted.
Step 3: Place the eggs and milk in a small bowl. Season with salt and pepper, then whisk until well combined. Add the ham, green and red bell peppers, and green onions.
Step 4: With the egg mixture, fill each muffin cup, then top with extra cheese. Return to the oven and continue to bake for additional 15 minutes.
Nutrition Facts:
Yield: 12 Muffins, Serving Size: 1 Muffin
Amount Per Serving: Calories 225 | Total Fat 16g | Saturated Fat 5g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 95mg | Sodium 424mg | Carbohydrates 14g | Fiber 1g | Sugar 1g | Protein 8g
Ingredients
- 2 1/4 c. shredded hash browns (thawed and press with a paper towel)
- 1 tbsp olive oil
- 1 1/2 c. Cheddar/Jack Cheese
- 1/4 c. ham (diced into 1/4-inch pieces)
- 3 tbsp green bell pepper (diced)
- 3 tbsp red bell pepper (diced)
- 5 eggs (whisked)
- 2 tbsp milk
- 3 green onion stalks (diced)
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. And using cooking spray, grease a muffin pan.
Step 2: Place the thawed hash browns and 1 tbsp of olive oil in a large bowl. Combine and tightly press the mixture into the prepared muffin pan using your fingers. Into each tin, add a tbsp of cheese. Now, place the muffin pan in the preheated oven and bake for about 15 minutes until the edges have browned and the cheese has melted.
Step 3: Place the eggs and milk in a small bowl. Season with salt and pepper, then whisk until well combined. Add the ham, green and red bell peppers, and green onions.
Step 4: With the egg mixture, fill each muffin cup, then top with extra cheese. Return to the oven and continue to bake for additional 15 minutes.
