Have you decided what you'll be eating during the Super Bowl this year? The foodie world is going crazy talking about the best Super Bowl fare. They have recommendations for what snacks to serve during the pre-game, what finger food to offer game-watchers during breaks - (hint: it must be something that can be eaten while watching the commercials). The second half of the game is a bit tricky because the food needs to be satisfying, but also should be something that freezes well just in case the game is so bad that everyone loses their appetite and leaves early.
I've decided that I'll put my creative energies into breakfast on Super Bowl Sunday. Why not have a Denver Omelet in honor of the Broncos' playing in the 50th Super Bowl? The problem for me is that it looks like it might be a powder ski day. So this meal needs to be a grab-and-go breakfast.
Denver Omelet Muffins are ideal for busy mornings when you're headed to the mountain, work or school. These high protein egg muffins are delicious fresh out of the oven but every bit as tasty reheated for lunch. To be honest, my muffins are already in the freezer and ready to heat up when people are ready for breakfast on Sunday...I'll be skiing.
So what are you eating during the Super Bowl? I need some ideas...I've only thought as far as breakfast. Go Broncos!
Denver Omelet Muffins
- 1 teaspoon extra virgin olive oil
- ½ medium onion chopped (about ½ cup)
- ½ green bell pepper seeded and diced (about ⅔ cup)
- 8 large eggs
- 1 cup low fat cottage cheese
- 4 ounces ham diced
- ½ cup shredded cheddar cheese
- salt and freshly ground pepper
- 12 muffin liners (optional)
- Preheat oven to 350 degrees. Lightly grease muffin cups with cooking spray or olive oil. (For easier clean-up place muffin liners in each muffin cup.)
- Heat oil in a large skillet over medium heat; add onions and green pepper. Sauté until the onions are translucent and the peppers are soft.
- Evenly distribute the cooked vegetables in the bottom of the prepared muffin cups; top with even amounts of diced ham.
- Beat the eggs in a large bowl and whisk in the cottage cheese, season with salt and pepper. Pour the egg/cottage cheese mixture over the vegetables and ham in each cup (about ⅔rds full).
- With a fork, stir each cup to mix the contents. Top each egg-filled cup with a generous pinch of cheese. Bake 30-35 or until a knife inserted in the center comes out clean.