Denver Omelette Muffins | Renee's Kitchen Adventures

Friday, February 7, 2014

Denver Omelette Muffins

Denver Omelette Muffins are an easy and portable way to enjoy eggs in the morning, afternoon, or anytime of day as a protein packed snack. You get the great flavors of a Denver Omelette (ham, peppers, onions, and eggs) in a portable package perfect for grab and go.

Denver Omelette Muffins on a white plate ready to eat

What is a Denver Omelette?

According to NYT Cooking it is, "a diner classic of eggs, bell peppers, onions, ham and often cheese that actually began as a sandwich made with those ingredients in the American West in the late 19th century." It was named after the town of Denver, Utah. 

The inspiration for this recipe for Denver Omelette Muffins comes from the "Weight Watchers in 20 Minutes" cookbook. I spiced it up a bit. then tweaked it to be made into muffin cups. The great thing about these cups is that you can make them up ahead of time and refrigerate them (or freeze them) and then microwave for an on-the-go meal or snack!

What ingredients are in Denver Omelette Muffins?

  • Eggs. I used all liquid egg substitute in these, but if you aren't a huge fan of egg substitute, feel free to use all or part real whole eggs. (note that the nutrition information will change if you do not use all egg substitute.) 
  • Diced onions and peppers. Traditionally, green bell pepper is used but for my version I used a sweet orange bell pepper and a jalapeno pepper for some heat. You can use all green bell pepper instead if you aren't a fan of spice. 
  • Chopped smoked ham from the deli. You can really use any diced or chopped ham in this recipe, even leftover ham from the holidays! 
  • Seasonings. Salt, black pepper, and a few dashes of hot sauce for a little extra kick. 

How do you make omelet muffins? 

Making omelette muffins is so easy. You will need a standard sized muffin pan, a skillet, and an oven. Finely diced onions and peppers and finely diced ham are sauteed until soft, then evenly placed into the prepared muffin tin wells. 

Egg substitute or whipped eggs are poured over the ham/pepper mixture and baked in a 400 F degree oven until set.

These Denver style omelette muffins cups can be enjoyed warm or room temperature. 

They will keep in the refrigerator for 3 days in an airtight container or in the freezer for up to 3 months in an airtight container. They can be microwaved to enjoy. 

Why this recipe works

Eggs bake up and their proteins bind to help the omelette muffins hold their shape making them easy to hold in your hand to eat and perfectly portable for an on the go breakfast or protein packed snack. 

The onion, peppers, and ham flavors compliment each other for a taste that can't be beat. 

A plate with Denver Omelette muffins and an orange garnish ready to eat

Variations and Substitutions

  • Add 1- 2 tablespoons of your favorite shredded cheese on top of the ham, peppers, and onions.
  • Use any combination of bell peppers or hot peppers you love. Red, yellow, orange, and green bell peppers work in this recipe. 
  • Garnish with a dollop of sour cream or plain Greek yogurt and a sprinkle of snipped fresh chives for a nice presentation. They make a great appetizer served this way.
  • Substitute whole eggs for the egg substitute in this recipe. You will need approximately 10 - 12 whole eggs, whipped with 2 tablespoons of water or milk. 

omelette muffins, easy omelette muffins, baked omelette muffins, denver omelette
breakfast, brunch, snack
Yield: 4 servings
Author: Renee Paj
Denver Omelette Muffins

Denver Omelette Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Get the great flavors of a Denver Omelette (ham, peppers, onions, and eggs) in a portable package perfect for grab and go with these delicious Denver Omelette Muffins.


  • 1 cup red or orange bell pepper, finely diced
  • 1/2 cup onion, finely diced
  • 1 jalapeno, seeds and ribs removed, finely diced
  • 6 oz. smoked deli ham, chopped (like Hillshire Farm Brand)
  • kosher salt, to liking
  • fresh ground black pepper, to liking
  • dash or two hot sauce (optional)
  • 3 cups of egg substitute (like Eggbeaters)


  1. Heat oven to 400 degrees F. Spray 12 wells of a regular-sized muffin tin with non-stick cooking spray. Set aside.
  2. In a large non-stick skillet, misted lightly with olive oil spray, on med-high heat sauté the bell pepper, onion, jalapeno, deli ham until the peppers and onions are soft. (about 5-6 minutes). Take off heat. Add kosher salt and black pepper and hot sauce, if using. OR Use the microwave to soften the ham/veggie mixture by putting in a small microwave safe bowl covered with a damp paper towel and microwave on HIGH for 2 minutes (time my vary according to microwave wattage) or until the veggies are softened.
  3. Add 1/4 cup of egg substitute (or whole eggs whisked with 1 - 2 TBSP water or milk) to each well of the prepared muffin tin. Divide up the pepper/ham/onion mixture between all 12 wells filled with egg substitute.
  4. Bake for 15-20 minutes, or until the egg is set and the tops are slightly browned. Allow to cool for about 3 minutes before removing from pan.
  5. Enjoy warm, or cool completely and refrigerate or freeze for another time.


Egg substitute will give you firmer muffins than whole eggs.

Nutrition Facts



Fat (grams)

7.27 g

Sat. Fat (grams)

2.57 g

Cholesterol (grams)

26.36 mg

Carbs (grams)

7.96 g

Fiber (grams)

1.23 g

Sugar (grams)

6.16 g

Net carbs

6.74 g

Protein (grams)

27.79 g

Sodium (milligrams)

914.48 mg

Nutritional Information is an estimate and provided as a courtesy.

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  1. I made egg cups for a brunch party we had a while back. I haven't made them since, and now I"m totally craving them! Eggs are delicious any time of day!

    1. They are so easy to make ahead of time, aren't they?

  2. I'm looking forward to trying these! Look delicious!!

  3. This is one of those 'well duh' recipes I love to find! Easy, make ahead AND healthy. Thanks for sharing and I will definitely be trying this.

    Michelle @ On A Wing And A Prayer

    1. Yes, its so true....eating healthy isn't hard, you just need a little planning! :)

  4. These look great -and easy, but I have a 2 questions. How many eggs do I use in place of the substitute? And approximately how long should I microwave one of the egg muffins so it won't be rubbery?

    1. Hi Diana! Generally speaking, a 1/4 cup of egg substitute is equal to 1 large whole egg. For microwave reheating, I'd start with 30 seconds on HIGH and increase in 30 second intervals until it's warm enough. Hope this helps!


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