My dad was no cook…he made one thing that I can remember – Denver Omelet Sandwiches. He’d make a traditional Denver Omelet—eggs with saute’d onions, green peppers and ham (sometimes he’d use bacon). He’d slap the whole omelet on a mayonnaise slathered piece of toast, topped with another mayonnaise slathered piece of toast and it was wonderful. Dad was in the kitchen rarely, but when he was, it was usually late at night when there were few of us to witness the phenomenon that was Dad’s Denver Omelet Sandwich.
Fast forward many years and I don’t do mayo too often and big meals before bed have long since lost their appeal. I still love the combination of eggs with onion, pepper and ham, so I worked it into a convenient muffin size that is high in protein and freezes well. Thanks dad- enjoy!
Denver Omelet Muffins
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Denver Omelet Muffins make a grab-and-go breakfast that is high in protein ---so it will keep you satisfied all morning long. This recipe makes a dozen muffins, so you'll have plenty to share or freeze for another time.
Course:
Breakfast
Cuisine:
American
Servings: 12 muffin-sized omelets
Calories: 97 kcal
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 medium onion chopped (about ½ cup)
- 1/2 green bell pepper seeded and diced (about 2/3 cup)
- 8 large eggs
- 1 cup low fat cottage cheese
- 4 ounces ham diced
- 1/2 cup shredded cheddar cheese
- salt and freshly ground pepper
- 12 muffin liners (optional)
Instructions
-
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 2/3rds 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.
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