DENVER OMELET EGG MUFFINS

These Denver Omelet Egg Muffins are going to give you the energy you need to power through your day! Packed with protein and only 1 net carb each, these egg muffins are the perfect meal prep breakfast!
To store in the fridge, let cool completely and place into a bag and put into the fridge. These muffins will stay fresh for up to 5 days.

To reheat, just place in the microwave and warm in 15 second increments. You can also freeze these Denver omelet egg muffins! Let cool completely and put into a freezer safe bag. When you are ready to enjoy your egg muffins, microwave in 30 second increments until they are warm enough for you.

INGREDIENTS:

6 large eggs
1/4 cup cream
1/2 teaspoon salt, pepper
1/2 teaspoon baking powder
3/4 cup chopped ham
1 cup shredded cheese
1/4 cup onion
1/4 cup bell pepper

INSTRUCTIONS:

-Preheat oven to 350 degrees.

-In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.

 

-Beat the mixture until completely combined.

-Stir in the chopped ham, shredded cheese, onion and peppers until evenly distributed.

-Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.

-Bake 18-20 minutes until the muffins have set and a toothpick comes out cleanly.

DENVER OMELET EGG MUFFINS

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Recipe by Alexandra

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

1

Cook Mode

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Ingredients

• 6 large 6 eggs

• 1/4 cup 1/4 cream

• 1/2 teaspoon 1/2 salt, pepper

• 1/2 teaspoon 1/2 baking powder

• 3/4 cup 3/4 chopped ham

• 1 cup 1 shredded cheese

• 1/4 cup 1/4 onion

• 1/4 cup 1/4 bell pepper

Directions

• -Preheat oven to 350 degrees.
• -In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
• -Beat the mixture until completely combined.
• -Stir in the chopped ham, shredded cheese, onion and peppers until evenly distributed.
• -Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
• -Bake 18-20 m

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