Yield: 12

Easy Make-Ahead Denver Omelet Egg Muffins

A Denver Omelet Egg Muffin on a white plate, garnished with sliced scallions and course sea salt.

These delicious Denver Omelet Egg Muffins have all the flavors of your favorite diner breakfast staple in a make-ahead freezable breakfast egg muffin! An easy freezer meal for easy breakfasts throughout the week. Or use them for meal prep. Best of all, they are only 3g carbs per muffin!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 10 eggs
  • 1/2 cup heavy whipping cream
  • 2 cups diced cooked ham
  • 1 cup shredded cheddar cheese
  • 3/4 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin liberally with non-stick cooking spray.
  2. In medium-sized bowl, add eggs and heavy whipping cream, and whisk gently to scramble eggs.
  3. Add in remaining ingredients and stir to combine.
  4. Divide mixture evenly among cups of the muffin tin. I find that a #20 (3 tablespoon) scoop works well for this. Each muffin cup should be about 3/4 of the way full.
  5. Bake for 20-25 minutes, until eggs are fully set.
  6. Remove from oven and allow to cool slightly.

To freeze:

Place cooled egg muffins in a single layer in a gallon-sized freezer bag, and lay flat in your freezer until frozen solid (overnight).

To reheat:

Remove egg muffin(s) from freezer and allow to thaw overnight in the refrigerator, either in a bag or another airtight container. Microwave for 20-30 seconds until heated through.

To reheat directly from frozen, microwave for 1 minute at 50% power, then 30-60 seconds at full power.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 169Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 190mgSodium: 518mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 13g

Nutrition information provided as an estimate only.

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