Denver Omelet Breakfast Muffin Recipes

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DENVER OMELET BREAKFAST MUFFIN



Denver Omelet Breakfast Muffin image

Enjoy a morning favorite on-the-go-and anywhere else-with the Denver Omlete Muffins recipe. Denver Omlete Muffins have everything you love about the classic dish in perfect little package.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 6

8 slices OSCAR MAYER Natural Applewood Smoked Ham, chopped
1 red pepper, chopped
3 green onions, sliced
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
10 eggs
1/4 cup fat-free milk

Steps:

  • Heat oven to 375°F
  • Combine ham and vegetables; spoon into 12 muffin pan cups sprayed with cooking spray. Top with cheese.
  • Whisk eggs and milk until blended; pour over ingredients in muffin cups.
  • Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing muffins from pan to serve.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6954 g, Sugar 0 g, Protein 9 g

THE DENVER OMELET



The Denver Omelet image

A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 8

3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper

Steps:

  • Beat eggs until just combined; do not over-beat.
  • Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
  • Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
  • Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g

DENVER OMELET BRUNCH MUFFINS



Denver Omelet Brunch Muffins image

Soooo easy....soooo yummy! I love making a batch of these and then keep any leftovers in the freezer. They re-heat well and make a super fast breakfast for the kids! Can't beat it! And mix it up - use whatever favorite ingredients you have on hand. Yum!

Provided by Jennibear

Categories     Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

4 eggs (slightly beaten)
1 cup milk
3/4 cup baking mix (Bisquick)
1 cup shredded cheddar cheese
1 cup chopped ham
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
1/4 cup finely chopped celery
salt and pepper

Steps:

  • Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
  • In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
  • In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
  • Bake for 30 minutes or until eggs are set.
  • Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
  • Other filling ideas:.
  • Bacon and Swiss cheese (mini quiche lorraines).
  • Broccoli and cheddar.
  • Sausage or pepperoni.
  • Mushrooms (yuck).
  • Diced potato and Parmesan.

Nutrition Facts : Calories 91.9, Fat 4.2, SaturatedFat 1.5, Cholesterol 71.1, Sodium 293.5, Carbohydrate 7, Fiber 0.4, Sugar 1.4, Protein 6.1

DENVER OMELET CUPS



Denver Omelet Cups image

In place of ham steak, you can use crumbled sausage or diced turkey breast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
1/2 small red onion, diced small
1 small red bell pepper, stemmed, seeded, and diced small
4 ounces ham steak
3 ounces cheddar

Steps:

  • Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
  • Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g

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