Denver Omelet Egg Bites take everything that makes a Denver omelet good and shrink it down into an easy grab-and-go breakfast.
Ham, peppers, onion, and cheddar are tucked into soft egg bites, so there’s a little bit of that classic omelet flavor in every one.
And these definitely aren’t plain eggs baked in a muffin pan. The red and green bell peppers add color and a little sweetness, while the onion gives the mixture more savory flavor. Ham makes them hearty, and sharp cheddar gives you those cheesy bites throughout.
Cottage cheese and milk help keep the eggs soft instead of dry or rubbery. That matters when you’re reheating them later in the week.
They’re also pretty handy for meal prep. One batch makes 12 egg bites, and two make a serving. Keep a few in the refrigerator for quick breakfasts, or pack them up when mornings are moving faster than expected.
A standard muffin pan keeps the portions even, and a large skillet makes quick work of softening the vegetables before they go into the egg mixture.
Why You’ll Love This Denver Omelet Egg Bites Recipe
Breakfast That’s Already Portioned
No cutting or figuring out serving sizes in the morning. Two egg bites make one serving, so breakfast is pretty much ready to go.
Classic Denver Omelet Flavor
Ham, cheddar, onion, and two kinds of bell pepper give these egg bites the familiar flavor of a Denver omelet without standing over a skillet making individual omelets.
High-Protein Breakfast
With eggs, cottage cheese, ham, and cheddar, each serving has 21 grams of protein. That makes these especially useful when breakfast needs to keep you going for a while.
Great for Meal Prep
Make all 12 at once and refrigerate the extras. They reheat quickly, which makes busy mornings a lot easier.
Soft, Tender Texture
Cottage cheese and milk keep the egg mixture moist and tender. No dry, spongy egg bites here.
Ingredient Substitutions
Bell Peppers
Use all red bell pepper or all green bell pepper if that’s what’s available. Yellow or orange bell pepper will also work.
Ham
Cooked turkey ham can replace the lean ham. Finely chopped cooked turkey sausage is another option, although it will change the classic Denver omelet flavor.
Sharp Cheddar Cheese
Reduced-fat mild cheddar, Monterey Jack, or Colby Jack can be used instead.
Low-Fat Milk
Fat-free milk or regular milk will work in the same amount.
Cottage Cheese
Small-curd or large-curd low-fat cottage cheese will both work. The curds blend into the egg mixture as the bites bake.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Denver Omelet Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- ½ cup green bell pepper finely diced
- ½ cup red bell pepper finely diced
- ¼ cup yellow onion finely diced
- 1 cup cooked lean ham finely diced
- 8 large eggs
- 1 cup low-fat cottage cheese
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup low-fat milk
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Coat a standard 12-cup muffin pan with cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the red bell pepper, green bell pepper, and onion. Cook for 5 to 7 minutes, stirring occasionally, until softened.
- Add the ham. Cook for 1 minute, stirring frequently.
- Remove the skillet from the heat. Let the mixture cool slightly.
- Add the eggs, cottage cheese, milk, garlic powder, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the ham mixture and cheddar cheese. Stir until evenly combined.
- Divide the egg mixture evenly among the prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Run a thin knife around the edges of each egg bite. Remove the egg bites from the muffin pan.
- Serve warm.
Notes
Tips and Tricks
Dice everything small – Keep the peppers, onion, and ham finely chopped so every egg bite gets a little of each ingredient. Let the skillet mixture cool briefly – Giving the hot vegetables and ham a few minutes to cool keeps them from warming the raw eggs too quickly when everything is mixed together. Don’t overbake – Remove the egg bites once the centers are set. Baking them too long can make the eggs dry. Let them rest before removing – The 5-minute cooling time helps the egg bites firm up, so they come out of the muffin pan more cleanly.Storing and Reheating
Refrigerate – Store cooled Denver Omelet Egg Bites in an airtight container in the refrigerator for up to 4 days. Freeze – Place cooled egg bites in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating when possible. Reheat in the microwave – Place one or two egg bites on a microwave-safe plate and heat in short intervals until warmed through. Reheat in the oven – Place the egg bites in a baking dish and warm at 325°F until heated through.Nutrition
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