Loaded Denver Omelet Muffins – Start your mornings with a burst of flavor and convenience with our scrumptious Loaded Denver Omelet Muffins recipe. These delightful muffins are packed with shredded hash browns, gooey Cheddar/Jack cheese, savory diced ham, and a colorful medley of bell peppers and green onions. They are not only visually appealing but also incredibly easy to make. Whether you’re preparing breakfast for yourself or the entire family, these muffins will become a go-to favorite in no time.
Ever since I discovered this recipe, my little family has been obsessed with these Loaded Denver Omelet Muffins. The first time I made them, the aroma of sizzling ham and the melty cheese filled our kitchen, instantly making everyone’s mouths water. It was love at first bite! Now, these muffins have become a cherished breakfast tradition in our home. Whether it’s a lazy Sunday morning or a busy weekday, my husband and kids eagerly gather around the table, excitedly waiting for these mouthwatering muffins to come out of the oven. The combination of flavors, the tender hash browns, and the gooey cheese make every bite truly satisfying. These muffins have a way of bringing us all together, starting our day on a joyful note.
Why These Muffins Are the Ultimate Breakfast Powerhouses?
- A Unique Twist: Our Loaded Denver Omelet Muffins put a creative spin on the classic omelet by transforming it into a portable and convenient muffin form. They offer a fun and innovative way to enjoy a hearty and delicious breakfast.
- Bursting with Flavor: These muffins are loaded with the perfect combination of flavors. From the crispy shredded hash browns to the savory diced ham and the vibrant bell peppers, every bite is a harmonious blend of tastes that will awaken your taste buds.
- Versatile Ingredients: Our recipe calls for simple yet versatile ingredients that can be easily customized to suit your preferences. Feel free to add extra veggies, swap the ham for bacon or sausage, or experiment with different cheese varieties to create your own signature muffins.
- Quick and Easy: With just a few simple steps, you’ll have a batch of these muffins ready in no time. They’re perfect for busy mornings when you want a delicious and satisfying breakfast without spending hours in the kitchen.
- Portability and Meal Prep: These muffins are incredibly portable, making them ideal for on-the-go breakfasts or for packing in lunchboxes. Plus, you can make a big batch ahead of time and store them in the refrigerator or freezer for quick and convenient meals throughout the week.
Ingredients:
- 500 grams (approximately 1.1 lb.) shredded hash browns, thawed and patted dry with paper towels
- 1 tablespoon olive oil
- 180 grams (about 6.3 oz.) Cheddar/Jack cheese, shredded
- 1/4 cup diced ham (about 57 grams)
- 3 tablespoons diced green bell pepper (about 27 grams)
- 3 tablespoons diced red bell pepper (about 27 grams)
- 5 eggs, whisked
- 2 tablespoons milk
- 3 green onion stalks, finely diced
- Salt and pepper to taste
Directions:
Preheat your oven to 425 degrees F (220 degrees C) and generously coat a muffin pan with cooking spray.
In a large bowl, combine the thawed hash browns, olive oil, and a pinch of salt and pepper. Use your hands to press the mixture firmly into each muffin cup, creating a nest-like shape. Sprinkle a tablespoon of shredded cheese into each hash brown nest.
Place the muffin pan in the preheated oven and bake for about 15 minutes or until the edges of the hash browns turn golden brown and the cheese has melted.
Meanwhile, in a small bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in the diced ham, green bell pepper, red bell pepper, and green onions.
Remove the muffin pan from the oven and carefully pour the egg mixture into each hash brown nest, filling them almost to the top. Top each muffin with a sprinkle of shredded cheese.
Return the muffin pan to the oven and bake for an additional 15 minutes or until the eggs are set and the cheese has melted and turned golden.
Once baked, remove the muffins from the oven and let them cool for a few minutes. Gently run a knife around the edges of each muffin to loosen them, then transfer them to a wire rack to cool completely or serve them warm.
Notes:
- Feel free to customize these muffins by adding additional ingredients such as diced tomatoes, mushrooms, or spinach. Get creative and make it your own!
- For a healthier twist, you can use turkey bacon or turkey ham instead of regular ham.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen individually and reheated in the microwave or oven when needed.
In conclusion, these Loaded Denver Omelet Muffins are a game-changer when it comes to breakfast or brunch. With their crispy hash brown crust, gooey cheese, and flavorful combination of diced ham, bell peppers, and green onions, they bring a burst of taste and convenience to your mornings. Not only are they incredibly easy to make, but they also offer versatility, allowing you to customize them with your favorite ingredients.
Whether you’re a busy parent looking for a quick and nutritious breakfast option or a food lover seeking a delightful twist on the classic omelet, these muffins will not disappoint. They are perfect for meal prep, can be enjoyed on the go, and are a hit with both kids and adults alike.
So, why not give these Loaded Denver Omelet Muffins a try? They’ll bring a touch of excitement and satisfaction to your breakfast routine, making each morning a special occasion. Get ready to savor the flavors and create lasting memories around the breakfast table with these irresistible muffins. Enjoy!
FAQs
Can I make these muffins ahead of time?
Absolutely! These muffins are perfect for meal prep. You can make a batch in advance, let them cool completely, and then store them in the refrigerator for up to 3 days. Simply reheat them in the microwave or oven before enjoying.
Can I freeze these muffins?
Yes, you can freeze these muffins for future use. Once they have cooled completely, place them in a freezer-safe container or zip-top bags. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them overnight in the refrigerator and then warm them in the microwave or oven.
Can I use different types of cheese?
Absolutely! While Cheddar/Jack cheese provides a delightful flavor, you can experiment with other cheese varieties such as mozzarella, Swiss, or feta. Try different combinations to discover your favorite flavor profile!
Can I make these muffins vegetarian?
Certainly! If you prefer a vegetarian version, simply omit the ham and add extra veggies like mushrooms or spinach. The muffins will still be incredibly delicious and packed with flavor.
Loaded Denver Omelet Muffins
Ingredients
- 500 grams approximately 1.1 lb. shredded hash browns, thawed and patted dry with paper towels
- 1 tablespoon olive oil
- 180 grams about 6.3 oz. Cheddar/Jack cheese, shredded
- 1/4 cup diced ham about 57 grams
- 3 tablespoons diced green bell pepper about 27 grams
- 3 tablespoons diced red bell pepper about 27 grams
- 5 eggs whisked
- 2 tablespoons milk
- 3 green onion stalks finely diced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees F (220 degrees C) and generously coat a muffin pan with cooking spray.
- In a large bowl, combine the thawed hash browns, olive oil, and a pinch of salt and pepper. Use your hands to press the mixture firmly into each muffin cup, creating a nest-like shape. Sprinkle a tablespoon of shredded cheese into each hash brown nest.
- Place the muffin pan in the preheated oven and bake for about 15 minutes or until the edges of the hash browns turn golden brown and the cheese has melted.
- Meanwhile, in a small bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in the diced ham, green bell pepper, red bell pepper, and green onions.
- Remove the muffin pan from the oven and carefully pour the egg mixture into each hash brown nest, filling them almost to the top. Top each muffin with a sprinkle of shredded cheese.
- Return the muffin pan to the oven and bake for an additional 15 minutes or until the eggs are set and the cheese has melted and turned golden.
- Once baked, remove the muffins from the oven and let them cool for a few minutes. Gently run a knife around the edges of each muffin to loosen them, then transfer them to a wire rack to cool completely or serve them warm.
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