Denver Omelet Cups

Sigh. So I thought that I had jumbo muffin cups, but apparently I do not. I had to use regular size muffin cups, and apparently those don’t work for this recipe. I had extra hash browns left over. It was really hard to make a little “cup” with the hash browns, therefore, there wasn’t really a whole lot of room left over for the veggies, cheese, and especially the eggs. I had to put the muffin tin on top of a baking sheet, because I knew the eggs were going to spill over. Then, to top things off, these suckers were really hard to get out of the muffin pan! I practically had to chisel them out! But, they actually tasted OK. Toby said that although they didn’t look like much, it was a “neat concept”.

rating: 6

Denver Omelet Cups
(Everyday Food, Jan./Feb. 2012)

serves 6
time needed: about 40 min.


5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
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, diced small (I omitted, although you could use veggie sausage if you like)
3 ounces cheddar, grated (3/4 cup)
8 large eggs


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.

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.

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