For breakfast or brunch these delicious pop in your mouth Denver Omelet Muffin Bites have all the ingredients you love from a full size omelet….just bite size. Instead of an omelet making station, make bites! The recipe makes over 30 bites and is perfect for feeding a crowd. With pieces of red bell pepper, green bell pepper and ham you know these Denver Omelet Muffin Bites are good and your guests will think so too! Scroll down for some grab-and-go tips.
OTHER INGREDIENT OPTIONS
- Tater Tots
- Caramelized Onion
- Cayenne Pepper
- Green Chile
TIPS FOR MAKING OMELET BITES
- To keep the mini omelet bites from sticking, spray each muffin cup with non stick cooking spray.
- Pack each bite with tons of flavor by cutting all the ingredients into small pieces.
- Whisk the egg mixture to incorporate air and create light an fluffy eggs (adding milk helps too).
- If adding meat, make sure the meat is already precooked before adding it to the muffin bites.
- Keep your ingredients equally disbursed by adding the bits (vegetables and meat) to the bottom of each muffin cup. If you add all the ingredients to the egg mixture the added bits (vegetables and meat) will clump together.
THE PERFECT GRAB-AND-GO BREAKFAST
Skip the Pop Tarts and donuts and grab a couple of this healthier option. Whether you like popping them in your mouth or slicing them horizontally and placing them on a toasted English muffin. You can’t deny that these Denver Omelet Muffin Bites are just what your busy morning needs.
HOW TO FREEZE OMELET MUFFIN BITES
This recipe makes a lot of bites so knowing how to freeze them is important. Go ahead and bake the bites, let them cool. Freeze them in the portions that you’ll be taking them. Example: If you’ll be grabbing two then wrap two together with plastic wrap and then foil. Place the packets in a large labeled freezer bag. Freeze up to 3 months or refrigerate for about a week. You can reheat them in the microwave or toaster oven just make sure to remove the all wrapping.
For the Denver Omelet:
- 1½ cups white onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cups ham steak, cut into small cubes
- 2 dozen jumbo or extra large eggs
- 1½ cups whole milk
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- 1 heaping cup of sharp cheddar, shredded
For the Cheese Omelet:
- 1 cup sharp cheddar cheese, shredded
- leftover egg mixture
Preheat oven to 375°. Spray muffin cups with non stick cooking spray. Sprinkle on the bottom of each cup the onion, red and green bell peppers and ham. NOTE: I ran out of filling before I ran out of the egg mixture so I made 7 cheese omelet bites with the leftover egg mixture. In a large bowl whisk together the eggs, milk, salt and pepper. Pour over ham mixture and fill each cup. Add a sprinkle of cheese. Bake 20 minutes. Slightly cool, run a knife around the edge. Use an off set spatula and pop them out of the cups. Serve hot. Store in an airtight container in the refrigerator (up to a week) or wrap in plastic wrap and foil and freeze (up to 3 months).