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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.

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-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.

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DENVER OMELET EGG MUFFINS

DENVER OMELET EGG MUFFINS

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

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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