Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings
From the name itself, these Denver Omelet Muffins are loaded indeed! With what, you ask? Well, with spectacular ingredients, mainly, hash browns, ham, veggies, eggs, and cheese! Every bite of these delicious treats is just too perfect! They are very addicting and very difficult to resist! This recipe only requires an hour to prepare and cook! It is time to go to your kitchen and start prepping. Enjoy!
Ingredients:
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1/4 c ham (diced into 1/4-inch pieces)
3 tbsp green bell pepper (diced)
2 1/4 c shredded hash browns (thawed and press with a paper towel)
2 tbsp milk
5 Eggs (whisked)
3 green onion stalks (diced)
salt and pepper to taste
3 tbsp red bell pepper (diced)
1 tbsp olive oil
1 1/2 c Cheddar/Jack Cheese
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Apply cooking spray to a muffin pan.
Add 1 tbsp of olive oil and thawed hash browns into a large mixing bowl, then combine them.
Transfer the hash browns into the prepared muffin pan and press each cup.
Top each cup with one tbsp of cheese.
Place the muffin pan in the preheated oven and bake the hash browns for 15 minutes or until the cheese has completely melted.
Meanwhile, add milk, salt, pepper, and eggs to a mixing bowl. Whisk everything until well incorporated.
Add the bell peppers, green onions, and ham. Stir until well combined.
Fill each cup of the muffin tin with the mixture, then add more cheese on top.
Put the muffin pan in the oven and bake the Loaded Denver Omelet Muffins for 15 minutes or until done.
Remove from the oven and let them rest for a few minutes before serving.
Serve and enjoy!
Notes:
I suggest serving these muffins with fresh fruits.
Keep leftovers in the fridge.
Nutrition Facts:
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
- 1/4 c ham (diced into 1/4-inch pieces)
- 3 tbsp green bell pepper (diced)
- 2 1/4 c shredded hash browns (thawed and press with a paper towel)
- 2 tbsp milk
- 5 Eggs (whisked)
- 3 green onion stalks (diced)
- salt and pepper to taste
- 3 tbsp red bell pepper (diced)
- 1 tbsp olive oil
- 1 1/2 c Cheddar/Jack Cheese
Instructions
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
Apply cooking spray to a muffin pan.
Add 1 tbsp of olive oil and thawed hash browns into a large mixing bowl, then combine them.
Transfer the hash browns into the prepared muffin pan and press each cup.
Top each cup with one tbsp of cheese.
Place the muffin pan in the preheated oven and bake the hash browns for 15 minutes or until the cheese has completely melted.
Meanwhile, add milk, salt, pepper, and eggs to a mixing bowl. Whisk everything until well incorporated.
Add the bell peppers, green onions, and ham. Stir until well combined.
Fill each cup of the muffin tin with the mixture, then add more cheese on top.
Put the muffin pan in the oven and bake the Loaded Denver Omelet Muffins for 15 minutes or until done.
Remove from the oven and let them rest for a few minutes before serving.
Serve and enjoy!
Notes
I suggest serving these muffins with fresh fruits. Keep leftovers in the fridge.
