Prep time: 30 mins | Cook time: 30 mins | Total time: 1-hr | Yield: 12 Muffins
I never leave the house without having breakfast. It’s my most favourite meal of the day so I make sure to prep ahead for no-fuss breakfast every day. And for me, this cheesy, crispy, loaded omelette muffin is the MVP of all breakfast meals! All it takes is a little planning, a few simple ingredients, a muffin pan, our trusty oven, and about an hour to make these Loaded Denver Omelet Muffins. Enjoy an easy Sunday Morning vibe every day with these delicious freezer-friendly muffins.
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 a cooking spray, grease a muffin pan.
Step 2: Place the thawed hash browns and a tbsp olive oil in a large bowl. Mix well to combine. Transfer into the prepared muffin pan and tightly press to the bottom using your fingers. Into each muffin, add a tbsp cheese.
Step 3: Place in the preheated oven and bake for about 15 minutes until the edges of the muffins have browned and the cheese has melted.
Step 4: In the meantime, whisk the eggs and milk in a small bowl. To taste, season with salt and pepper. Then, add in the ham, green and red bell peppers, and green onions.
Step 5: Once the muffins are done, remove the muffin pan from the oven and fill each cup with the egg mixture and top with extra cheese. Return to the oven and continue to bake for another 15 minutes.
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
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