These easy Make-Ahead Denver Omelet Cups are perfect for a weekday morning or Sunday brunch. Meal prep these small bites on the weekend and enjoy a hearty breakfast all week long.
I’ve always been a breakfast person. Yet somehow, once I started working from home, I actually found less time for breakfast and started skipping it when I got busy. I’ve resorted to the easier, make-ahead breakfasts during the week that are simple to make and eat while typing away at my computer. These Denver Omelet Cups have been perfect for me! I just make one batch during weekly meal prep, refrigerate, and reheat them for less than a minute to enjoy throughout the week.
A make-ahead breakfast so simple, anyone can make it!
Denver omelets are my go-to order when we’re eating out, but I’ve yet to successfully make an omelet at home. I generally just stick to good old scrambled eggs. The beauty of these Denver omelet cups is you have all of the ingredients of this classic omelet without any of the work, so literally anyone can make them and then enjoy them all week long.
I know not everyone enjoys eggs. My boyfriend and his mom rarely eat eggs because they dislike the texture of basic scrambled eggs or over-easy eggs, but they do like eggs baked into casseroles with enough other fillings to take away from the eggy texture. Because these omelet cups are a lot like a casserole, the texture is ideal for everyone, even those who don’t normally enjoy eggs. Personally, I love scrambled eggs cooked in butter and extra soft because that’s how my mom has always made them. My mom makes the best scrambled eggs. No really, I know everyone says that about their moms, but she has multiple sources who will vouch for how perfect her eggs are!
How do you like your eggs cooked?
Although I like my eggs barely cooked, I know other people prefer their eggs browned and firmer. I bake my omelette cups for up to 15 minutes until they are barely firm and the edges have just started to brown. If you prefer firmer eggs, you’ll probably want to cook them longer. Served with salsa or hot sauce (or ketchup, if that’s your thing), these egg cups are perfect for busy mornings, but hearty enough for Sunday brunch. Both adults and kids will like them, and you can start your day off with a balanced meal that includes protein from the ham and eggs, plus some veggies!
- 6 whole eggs
- 1 tbsp olive oil
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 1/2 cup sweet onion, chopped
- 1 cup cubed ham, chopped smaller
- 1/2 cup shredded cheese, Mexican mix or cheddar
- Salt and pepper, to taste
- Preheat the oven to 350ºF. Lightly spray a clean muffin pan with olive oil and set aside.
- In a small skillet, heat about 1 tbsp of olive oil. Add onion and bell pepper and sauté until slightly softened. Add ham to lightly sear the edges and remove from heat.
- In a large mixing bowl or measuring cup (a pour spout is best) whisk the eggs until smooth. Add salt and pepper to taste.
- Add the sautéed veggies and ham and mix to combine.
- Distribute the egg mixture between the 12 muffin cavities until about 3/4 full, making sure the veggies and ham are evenly distributed.
- Sprinkle the tops with shredded cheese and bake for about 15 minutes until the tops are just firm, the edges lightly browned and the eggs are cooked through
- Let cool for several minutes and serve immediately with salsa or hot sauce. Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Thaw and microwave to reheat.
Home Chef Tip: Easily sub whole eggs for egg whites for a slightly healthier version of these omelette cups! Just use 8-9 egg whites instead of 6 whole eggs.
We hope you enjoy these Make-Ahead Denver Omelet Cups from SoFabFood Home Chef, Holly from Club Crafted, as much as we do. If you love this easy recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!