LOADED DENVER OMELET MUFFINS

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Muffins

These muffins are superb! My only advice to you is o be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

2 1/4 c shredded hash browns (thawed and press with a paper towel)

1 tbsp olive oil

1 1/2 c Cheddar/Jack Cheese

1/4c ham (diced into 1/4″ pieces)

3 tbsp green bell pepper (diced)

3 tbsp red bell pepper (diced)

5 eggs (whisked)

2 tbsp milk

3 green onion stalks (diced)

salt and pepper to taste

Directions:

Prepare the oven and preheat to 210 degrees C or 425 degrees F.

Apply cooking spray in a muffin pan.

In a mixing bowl, mix 1 tbsp of olive oil and thawed hash browns.

Fill each hole of the muffin tin with hashbrowns.

Top each with 1 tbsp of cheese.

Place them inside the preheated oven and bake for about 15 minutes or until the cheese has melted completely.

Meanwhile, in a mixing bowl, add milk, eggs, salt, and pepper. Stir until well combined.

Add the red bell peppers, green onions, and ham. Stir until just mixed.

Top each muffin with the egg mixture, then sprinkle more cheese over.

Put it back inside the oven and bake for another 15 minutes or until done.

Remove from the oven and allow the muffins to cool at room temperature for a few minutes.

Serve warm and enjoy!

Nutrition Facts:

Calories 225 | Total Fat 16g | Saturated Fat 5g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 95mg | Sodium 424mg | Carbohydrates 14g | Fiber 1g | Sugar 1g | Protein 8g