Denver Omelet in a Cup

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Ever since I  made the Make Ahead Sausage Breakfast Casserole I have been thinking more and more about good breakfast recipes. I really do love breakfast but I, as well as many I am sure, have fallen into that breakfast rut. You know, when you try to think of what to make for breakfast you run down the list, Bacon and eggs, Sausage and eggs (OH and don’ forget hash browns), Sausage gravy and biscuits, pancakes, french toast, omelet, etc. At least those are the ones that get bounced around here. Usually we settle on Eggs with sausage or bacon and hash browns. A cheese omelet or egg and cheese muffin sandwich are usually my go to choices through the week. That is IF I eat breakfast. My breakfast as of late has been coffee with cream. Bad I know, but it just seems to be all that I can fit in.

OK so if I am going to be boring and some what bad through the week, I want to make up for it on the weekend. This weekend was another winner. I was looking through my Everyday Food Magazine and saw a recipe that I was interested in but knew I wanted to change up a bit. I was really excited to have found another original recipe to surprise everyone with.

The thing about this recipe is that it is super easy and not that expensive. If you don’t want to use the packaged hash browns you could grate your own. Make sure you wrap them in a clean kitchen towel and squeeeeeeeeze all the moisture out of them that you can. I used the packaged hash browns that you can find in the refrigerated section (usually by the eggs) just because it meant less work on the weekend and THAT was one of my goals.

This recipe makes 4 to 6 depending on how large your ramekins/muffin cups are. I used 4 ramekins that I have for making creme bruelee (now ask me if I have ever made that creme brulee that I bought them for), but you can use the jumbo muffin pans and then it will make 6.

Denver Omelet in a Cup
4 cups hash browns (1 pound), defrosted frozen, refrigerated, or fresh
2 egg whites plus 4 to 6 large eggs
4 teaspoons butter
Kosher salt
Ground black pepper
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 small red bell pepper, diced
4 ounces of ham steak
2 cups cheddar cheese, grated
Preheat oven to 475 degrees F.
Coat ramekins or jumbo muffin cups with non stick spray.
In a large microwave safe bowl, melt 4 teaspoons of butter. Add 4 cups hash browns and 2 egg whites, season with salt and pepper, and mix thoroughly. Place approx 1/2 cup of the mixture into each muffin cup (more if using ramekins). Firmly press into the bottom and up the side of each cup forming a “crust”. Bake 15 minutes.
Meanwhile in a small non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, bell pepper, and ham steak. Cook stirring occasionally, until the onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable misture evenly between the cups and top with cheddar cheese. Bake for 2 minutes. Remove from the oven and crack a large egg into each cup, season with salt and pepper. Bake until whites are set but yolks are still creamy, 8 to 10 minutes. If using muffin cups use a small offset spatula to remove the omelet cups from the pan. If using ramekins serve as is.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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