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Overhead view of Denver omelet egg bites with ham, green peppers, cheddar cheese, and green onions arranged on a black plate over rustic wood, with more egg bites in a muffin pan.

Denver Omelet Egg Bites

Nesting Lane
Denver Omelet Egg Bites are a high-protein breakfast with classic omelet flavor in an easy, meal-prep-friendly portion.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

Large Skillet
Standard 12-cup muffin pan
Large Mixing Bowl
Whisk
Cutting Board
Sharp Knife
Wooden Spoon

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

Serving Size: 2 Egg Bites

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

Calories: 237kcalCarbohydrates: 4gProtein: 21gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 274mgSodium: 591mgPotassium: 274mgFiber: 1gSugar: 3gVitamin A: 924IUVitamin C: 26mgCalcium: 145mgIron: 2mg
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