Packed with protein, these easy Denver Omelet Muffins offer a fabulous keto breakfast alternative. Make a big batch and enjoy a healthy start to your day all week long.
Close up shot of a Denver omelet egg muffin cut open to show the inside.

Packed with protein, these easy Denver Omelet Muffins offer a fabulous keto breakfast alternative. Make a big batch and enjoy a healthy start to your day all week long.

Two Denver omelet muffins stacked on each other with chives on top.


 

I love a good omelet for breakfast, but who has the time to whip up a fluffy omelet every morning? Certainly not me and I am willing to bet you don’t either.

But keto egg muffins offer the perfect solution. They’re easy to make ahead, contain clean keto ingredients, and you can grab one or two as you head out the door.

We keep these Denver Omelet Muffins in our fridge at all times, along with some keto pancakes. Then we can simply warm a few in the microwave and go about our business!

Two keto egg muffins on a white plate with a cup of coffee and a coffee pot in the background.

Make ahead keto breakfast

Busy weekday mornings can be stressful. I find myself with a few minutes of peace to enjoy a cup of coffee. But then I have to go into manager mode, getting the kids up and out the door in a timely fashion.

So it’s critical to have easy keto breakfast recipes on hand, and it’s even better if I can make them ahead and simply re-heat.

And when I come home from a tough workout, I crave protein. I grab one of these Denver omelet muffins and I feel so much better.

Close up shot of keto egg muffins in the baking pan.

Ingredients

Have you ever had a Denver omelet? They’re delicious and packed full of diced ham, peppers and onions. These wonderful keto egg muffins contain all the same healthy ingredients in a portable form.

  • Butter
  • Ham – try to choose one that’s not cured with sugar or honey
  • Red pepper
  • Green pepper
  • Onion
  • Eggs
  • Cream
  • Cheddar
  • Salt and pepper
Four photos showing the steps for making keto egg muffins.

How to make Denver omelet muffins

  1. Use silicone liners: Keto egg muffins can stick badly if you add them straight into the pan so I highly recommend lining with silicone or parchment paper muffin liners.
  2. Prepare the ham and vegetables: Because egg muffins are small, you want to make sure everything is diced or chopped quite finely.
  3. Sauté the ham and vegetables: Pre-cooking these ingredients first brings out great flavor and helps soften the veggies. Be sure to let it cool completely before adding it to the egg mixture.
  4. Whisk the eggs and cream: I like to use heavy cream in my omelets as I find it makes them fluffier.
  5. Add the ham mixture and the cheese: Stir this right into the egg mixture until well combined.
  6. Divide evenly: Spoon the mixture into the muffin cups, and make sure each one gets plenty of the ham and vegetables.
  7. Bake until golden brown.
Two keto Denver omelet muffins on a white plate with sliced avocado. The pan of more muffins are in the background.

Frequently Asked Question

Is there a way to make them dairy-free?

There certainly is. Cook the vegetables in coconut or avocado oil, leave out the cheese, and replace the heavy cream with coconut cream.

Can I do other flavors of these omelet muffins?

Absolutely! I have some delicious chorizo egg muffins to try. But you can also add other meats or vegetables. Broccoli cheese would be great, and bacon or breakfast sausage go well too.

How far in advance can I make keto egg muffins?

Egg muffins can be made ahead and stored in the fridge for up to a week. You can also freeze them for up to a month. If you choose to freeze them, make sure to wrap them up tightly to avoid freezer burn.

Close up shot of a Denver omelet egg muffin cut open to show the inside.

More great make-ahead keto breakfast recipes

Close up shot of a Denver omelet egg muffin cut open to show the inside.
4.91 from 11 votes

Denver Omelet Muffins Recipe

Servings: 6 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Packed with protein, these easy Denver Omelet Muffins offer a fabulous keto breakfast alternative. Make a big batch and enjoy a healthy start to your day all week long.

Ingredients
 

  • 2 tbsp butter
  • 1/2 lb ham, diced
  • 1/2 medium red pepper, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1/4 cup onion, diced
  • 6 large eggs
  • 1/4 cup whipping cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 ounces cheddar cheese, grated

Instructions

  • Preheat the oven to 350ºF and line a standard muffin pan with 12 silicone liners.
  • Melt the butter in a large skillet over medium heat. Once hot, add the ham and sauté until browned and crispy, about 2 minutes.
  • Add the bell peppers and onions and continue to cook, stirring frequently, until tender, about 4 minutes more. Let cool at least 15 minutes.
  • In a large bowl, whisk together the eggs, cream, salt, and pepper. Stir in the ham/vegetable mixture and then stir in the grated cheese.
  • Divide the mixture among the prepared muffin cups and bake about 30 minutes, until puffed and golden brown. Remove and let cool at least 10 minutes before serving.

Nutrition

Serving: 2muffins | Calories: 291kcal | Carbohydrates: 4.2g | Protein: 17.6g | Fat: 20.6g | Fiber: 0.5g
I’d love to know your thoughts, leave your rating below!

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4.91 from 11 votes (3 ratings without comment)

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Recipe Rating




13 Comments

  1. Sue Helley says:

    Do you think this recipe would work in an Instant Pot Silicone Egg Bite pan?

  2. 5 stars
    I love these and try to keep them on hand. (my non-keto husband loves them as well!) I find that dividing the vegetable and ham mixture into the muffin cups and then pouring the egg mixture over it makes them more evenly divided. I have used breakfast sausage and bacon for variety. Thank you so much for such a great recipe!

  3. 5 stars
    These are amazing! Thank you so much. The hubs just asked, “why haven’t these been in our lives before?”

  4. 5 stars
    This has become one of my favorite recipes. Thank you so much!

  5. 4 stars
    These taste good but the bottoms are soggy. Is that from the silicone? I had to leave home so let them cool all the way in the silicone liners….

  6. 5 stars
    Great recipe, thank you. If I wanted to save time and buy the frozen onion and bell pepper mixture would it be best to thaw and use or still saute them?

    1. I think you will get more flavour from sautéing them. But they will release additional liquid so just make sure not to scoop that into your egg mixture.

  7. 5 stars
    It’s your whole breakfast in one muffin!! So many delicious flavors, they are soft, & great for on-the-go mornings!!

  8. These sound delicious! I’m always looking for make-ahead breakfasts since that seems to be the most chaotic meal of the day for our family.

  9. 5 stars
    I looooove Denver omelets….this was such a fantastic way to make them! Perfect for our busy mornings. 🙂

  10. Can I omit the cream completely? And not replace it with anything else?

    1. I guess but it’s not going to have as nice a texture.

  11. Elizabeth says:

    5 stars
    These muffins are awesome. So easy to make ahead & great for a breakfast on the go or just enjoy with your coffee on a quiet Sunday morning.

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