Denver Omelette Egg Cups
User Reviews
5
Denver Omelette Egg Cups
Description
The Denver Omelette Egg Cups recipe blends classic Denver omelette fillings—onions, green bell pepper, garlic, and diced ham—with mozzarella cheese, all encased in baked egg cups. The filling is lightly sautéed to soften vegetables and enhance flavors before layering in the muffin tin. Whisked eggs are poured over the filling and cheese, then baked until set.
The resulting egg cups have a tender, slightly fluffy texture with savory and aromatic notes from the garlic and herbs. The cheese melts on top, adding creaminess. Baking the eggs in a muffin tin creates individual portions that are easy to serve and store.
These egg cups work well for meal prep breakfasts, snacks, or brunch. They pair nicely with fresh greens or toast. The recipe allows modifications in cheese or pepper choice to suit preferences.
Storage notes suggest cooling completely before refrigerating for up to 5 days, or freezing individually wrapped for up to 3 months. Reheating instructions range from a microwave for quick warming to an oven for crispier edges.
Ingredients
- 12 egg
- 2 teaspoons olive oil
- 1 cup onion diced, about 1/2
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 1/2 cups ham diced, cooked
- 1 1/2 cups mozzarella cheese grated
- 1 teaspoon parsley dried
- 1/2 teaspoon thyme dried
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- cooking spray
Instructions
- Prep Muffin Tin: Preheat the oven to 350 degrees F and grease the muffin tin with cooking spray or butter.
- Cook Filling: Heat oil in a medium-sized saute pan on medium and add diced onion and bell pepper for 3-4 minutes until onions are translucent and pepper tender. Add salt, pepper, parsley, and thyme and stir. Add garlic and ham and saute for another 2-3 minutes.
- Prep Eggs: Add 3-4 eggs to a 4 cup Pyrex measuring cup or bowl with a pour spout. Whisk well and then add more eggs and whisk well. Repeat until all of the eggs are whisked until frothy.
- Fill Tin: Use a large spoon to scoop the ham and pepper filling into the muffin tins. Add shredded cheese on top, using all of the cheese. Pour the whisked egg into each tin, filling each.
- Bake: Bake for 20 minutes. Enjoy!
Notes
- After cooking, cool egg cups completely before refrigerating, where they last up to 5 days.
- For longer storage, wrap individual egg cups in plastic wrap and freeze for up to 3 months.
- Reheat refrigerated egg cups in the microwave for about 15 seconds, or frozen ones for 30 to 60 seconds until hot.
- Cheese can be swapped for cheddar or Parmesan according to taste.
- If fresh garlic is unavailable, use ½ teaspoon garlic powder as a substitute.
- Bell peppers of any color can replace green for varying sweetness levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12egg cups
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 185mg | 62% |
| Sodium | 363mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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