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.
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!
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.
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.
- Ham – try to choose one that’s not cured with sugar or honey
- Red pepper
- Green pepper
- Salt and pepper
How to make Denver omelet muffins
- 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.
- Prepare the ham and vegetables: Because egg muffins are small, you want to make sure everything is diced or chopped quite finely.
- 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.
- Whisk the eggs and cream: I like to use heavy cream in my omelets as I find it makes them fluffier.
- Add the ham mixture and the cheese: Stir this right into the egg mixture until well combined.
- Divide evenly: Spoon the mixture into the muffin cups, and make sure each one gets plenty of the ham and vegetables.
- Bake until golden brown.
Frequently Asked Question
There certainly is. Cook the vegetables in coconut or avocado oil, leave out the cheese, and replace the heavy cream with coconut cream.
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.
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.
More great make-ahead keto breakfast recipes
- Sheet Pan Keto Frittata
- Make Ahead Cauliflower Breakfast Bowls
- Keto Sheet Pan Pancakes
- Keto Chocolate Chip Muffins
- Crustless Ham & Gouda Quiche
- Sausage and Egg Biscuits
Denver Omelet Muffins Recipe
- 2 tablespoon butter
- ½ lb ham diced
- ½ medium red pepper finely chopped
- ½ medium green pepper finely chopped
- ¼ cup onion diced
- 6 large eggs
- ¼ cup whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces cheddar cheese grated
- 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.