Easy Denver Omelette Bites

Two Omelette Muffins on a plate with a fork and fruit.

5 from 5 votes

Denver omelette muffins are a delicious and convenient way to enjoy the flavors of a classic Denver omelette in a handheld, portable form. They are a great option for breakfast or brunch and are perfect for meal prepping for the week ahead!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Lunch, Snack

Cuisine: 21 Day Fix, American, Keto

Keyword: Breakfast Recipes, Egg Bites, Egg cups, Keto Egg Muffins, Omelette Bites

Servings: servings

Calories: 273kcal

Author: Alisa Infanti

Cost: $6

Equipment

non-stick frying pan
Large Bowl
12 cup muffin tin
Measuring Spoons
Measuring Cups
Knife
whisk
Oven

Ingredients

2 tsp olive oil
1 cup red bell pepper finely chopped
¾ cup button or cremini mushrooms (about 3) finely chopped
⅓ cup green onions (2-3) finely chopped; divided
12 large eggs
⅓ cup unsweetened almond milk
1 tsp sea salt
⅓ cup cooked bacon finely chopped
1 cup shredded cheese

Instructions

Preheat oven to 350°F. Grease a 12 cup muffin tin well.
Add 2 tsp of olive oil to a non-stick pan and heat on medium-high. Add finely diced mushrooms, red peppers and green onions. Sautee for 2-3 minutes or until peppers soften and onions become opaque. Remove from heat and let cool slightly.
In a large bowl crack the eggs and add almond milk and sea salt. Add sauteed vegetables and bacon and mix well with a whisk to ensure ingredients are evenly combined.
Pour the egg mixture evenly into each cup to fill about 3/4 of the way. Mix the egg mixture up occasionally as you fill the cups to ensure the fillings don't go to the bottom and that each cup gets an even amount.
Sprinkle the top of each filled muffin cup with shredded cheese evenly.
Bake for about 20 minutes or until the eggs are set in the center. Let them cool a little before eating or cool them completely and store them for later.

Notes

Storage:

Cool completely and store in the fridge in a tightly sealed container for up to 4 days. Reheat in the microwave for about 40 seconds.

To freeze, cool the omelette muffins completely and then place them on a parchment lined baking sheet and set in the freezer for an hour. Once frozen or partially frozen, store them in a freezer safe container for up to 2 months in the freezer. Thaw in the microwave or in the fridge overnight and reheat in the microwave.

If following the 21 Day Fix Container System this recipe would count for:

1 red, 1/2 blue and 1/4 green

Nutrition