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Denver Omelet Cups

In place of ham steak, you can use crumbled sausage or diced turkey breast.

  • Servings: 6
Denver Omelet Cups

Photography: Standard

Source: Everyday Food, January/February 2012


  • 5 teaspoons unsalted butter
  • 4 cups frozen hash browns (1 pound), thawed
  • 6 large eggs, plus 2 large egg whites
  • Coarse salt and ground pepper
  • 1/2 small red onion, diced small
  • 1 small red bell pepper, stemmed, seeded, and diced small
  • 4 ounces ham steak
  • 3 ounces cheddar


  1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.

  2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Reviews (5)

  • hacurtis 17 Dec, 2013

    Loved this! Thinking we'll pair it with something sweet for Christmas morning breakfast. I didn't use frozen hash browns, rather I peeled, grated, and squeezed out the extra moisture from some Yukon golds. They worked great, I only used a little over 3 cups to fill the six compartments. Had I used all 4 the eggs would not have fit.

  • Allison Marsh 9 Sep, 2012

    It didn't turn out as pretty as the picture. We didn't have room for the eggs on top either, but we made dippy eggs and put them on top afterwards. The kids had seconds of it too. They want us to make this again. Maybe I'll have better luck with presentation next time.

  • bigguy13 5 Jul, 2012

    Marvelous recipe! Comes out perfect every time. Switch out the peppers or the ham for Spanish chorizo and it can be a meal with a small salad.

  • JennStar 21 Jun, 2012

    A huge familly hit- we've made these at least 4 times since we discovered this recipe. Very versatile, we've made them with flavored hashbrowns; also tried with bacon crumbles instead of ham. Taking this recipe to our beach vacation this summer for an easy supper. Great cold the next day, also!

  • resoursemom 27 Jan, 2012

    This was good. I was looking for something different for a Saturday breakfast. I swapped out the onions for other vegetables, and even used just egg whites for my husband.
    It takes longer to make than waffles, but when it's -10 degrees out who wants to go to a resturant!

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