5 from 54 votes
Denver Omelette Egg Cups
Denver Omelette Egg Cups are mini savory egg muffins filled with sautéed onions, green bell peppers, garlic, ham, and topped with mozzarella cheese. Baked in a muffin tin, these egg cups have a fluffy texture with a flavorful filling, making them convenient for breakfast or snacks. The recipe guides through cooking the filling, whisking eggs, assembling, and baking.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
egg cups
Calories:
140 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 egg cups
Amount Per Serving
Calories 140
% 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.