Denver Omelet Brunch Muffins Recipes

DENVER OMELET BRUNCH MUFFINS

Steps:

• Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
• In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
• In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
• Bake for 30 minutes or until eggs are set.
• Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
• Other filling ideas:.
• Bacon and Swiss cheese (mini quiche lorraines).
• Broccoli and cheddar.
• Sausage or pepperoni.
• Mushrooms (yuck).
• Diced potato and Parmesan.

DENVER OMELET CUPS

Steps:

• Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
• Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

DENVER OMELET BREAKFAST MUFFIN

Steps:

• Heat oven to 375°F
• Combine ham and vegetables; spoon into 12 muffin pan cups sprayed with cooking spray. Top with cheese.
• Whisk eggs and milk until blended; pour over ingredients in muffin cups.
• Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing muffins from pan to serve.