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Denver Omelet Brunch Muffins

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“Soooo easy....soooo yummy! I love making a batch of these and then keep any leftovers in the freezer. They re-heat well and make a super fast breakfast for the kids! Can't beat it! And mix it up - use whatever favorite ingredients you have on hand. Yum!”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • 4 eggs (slightly beaten)
  • 1 cup milk
  • 34 cup baking mix (Bisquick)
  • 1 cup shredded cheddar cheese
  • 1 cup chopped ham
  • 12 cup finely chopped onion
  • 14 cup finely chopped bell pepper
  • 14 cup finely chopped celery
  • salt and pepper

Directions

  1. Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
  2. In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
  3. In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
  4. Bake for 30 minutes or until eggs are set.
  5. Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
  6. Other filling ideas:
  7. Bacon and Swiss cheese (mini quiche lorraines).
  8. Broccoli and cheddar.
  9. Sausage or pepperoni.
  10. Mushrooms (yuck).
  11. Diced potato and Parmesan.

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