Loaded Denver Omelet Muffins

2 1/4 cups shredded hash browns (thawed and press with paper towel)
1 tablespoon olive oil
1 1/2 cup Cheddar/Jack Cheese
1/4 cup ham (diced into 1/4″ pieces)
3 tablespoons green bell pepper (diced)
3 tablespoons red bell pepper (diced)
5 eggs (whisked)
2 tablespoons milk
3 green onion stalks (diced)
salt and pepper to taste
Preheat oven to 425 degrees F. Spray a muffin pan with cooking spray.
In a large bowl, combine thawed hash browns, tablespoon of olive oil, use your fingers to press them tightly and shape them into muffin pan and add a tablespoon of cheese into each one.
Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
In a small bowl, whisk eggs and milk, salt and pepper. Add ham green and red bell peppers and green onions.
Fill each muffin cup with egg mixture and top with more cheese
Place in oven and bake for about 15 minutes.

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