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Western Omelet Cups Recipe for Easy Breakfasts

Western Omelet Cups

These six baked omelet cups combine fluffy eggs, savory ham, crisp-tasting bell pepper, onion, and melted cheddar in an easy muffin-tin breakfast. They are simple to portion, bake, and serve.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Large eggs
  • 1/4 cup Milk
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 1/2 cup Fully cooked ham, finely diced
  • 1/4 cup Green bell pepper, finely chopped
  • 1/4 cup Onion, finely chopped
  • 1/2 cup Shredded cheddar cheese
Preparation
  • as needed Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease 6 standard muffin cups thoroughly with cooking spray or butter.
  2. Whisk the eggs, milk, salt, and black pepper in a bowl until the mixture is blended and smooth.
  3. Stir in the finely diced ham, chopped green bell pepper, and chopped onion.
  4. Divide the egg mixture among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  5. Sprinkle the shredded cheddar evenly over the tops of the egg mixture.
  6. Bake for 20 to 25 minutes, until the centers are set and no longer wet. A knife inserted near the center should come out clean.
  7. Let the omelet cups stand for about 5 minutes before carefully loosening them from the muffin pan and serving.

Notes

Grease the muffin tin well, including the upper edges, because baked egg can cling to the pan. Dice the ham and vegetables quite small for even cooking. If the vegetables are especially watery, sauté or drain them first. Refrigerate leftovers and reheat gently.