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Easy Denver Omelet Egg Muffins
Grab and go breakfast! Easy Denver Omelet Egg Muffins are quick to make and perfect for busy weekday mornings.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast, brunch
Cuisine:
American
Keyword:
Omelet Egg Muffins
Servings:
12
egg muffins
Calories:
135
kcal
Author:
Kellie
Ingredients
1
tablespoon
olive oil
1
cup
diced onion
1
cup
diced Canadian bacon
1/2
cup
diced red bell pepper
1/2
cup
diced orange bell pepper
10
large eggs
1/4
cup
milk
1/2
teaspoon
kosher salt
1/2
teaspoon
fresh ground pepper
1
cup
shredded white cheddar cheese
Instructions
Preheat oven to 350 degrees.
Coat a standard sized muffin tin with cooking spray and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion to the pan and cook until softened. Stir in the bacon and cook for 1 minute.
Add the bell pepper and cook for 1-2 minutes. Turn off the heat and allow the mixture to cool.
In a large bowl, whisk together the egg, milk, salt and pepper.
Divide the onion mixture evenly among the muffin cups and sprinkle each with cheese.
Divide the egg mixture among the muffin cups filling until about 1/4 inch below the top.
Transfer to the oven and bake for 25-30 minutes or until the egg is fully cooked.
Allow to cool in the pan for 4-5 minutes then loosen the edges with a knife to remove.
Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
Nutrition
Serving:
2
g
|
Calories:
135
kcal
|
Carbohydrates:
2
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
153
mg
|
Sodium:
338
mg
|
Potassium:
160
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
690
IU
|
Vitamin C:
16.8
mg
|
Calcium:
98
mg
|
Iron:
0.9
mg