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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 denver-omelet-cups-med107845.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 denver-omelet-cups-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
denver-omelet-cups-med107845.jpg
denver-omelet-cups-med107845.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (11)
Add Rating & Review 41 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
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Reviews (11)
Add Rating & Review 41 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
Add Rating & Review
41 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
41 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
41 Ratings 5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
5 star values: 16 4 star values: 10 3 star values: 9 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/29/2019 I love this recipe. The portion control is perfect. I added spinach and mushroom, with smoked gouda. I'm going to try and Curry this next weekend. Martha Stewart Member Rating: 5 stars 06/19/2018 I LOVE this recipe!! it worked perfectly!!! COuld you please create a playlist of Everyday Food videos with Sarah Carey? I really enjoy watching how she turns everyday, simple, affordable ingredients into good, nutritious dishes for the whole family. I do alot of cooking for my family and I am always looking for more recipes, and different ways to prepare affordable foods. Martha Stewart Member Rating: 5 stars 03/25/2018 I have made this many times....very yummy! And, everyone is always very impressed with how cute they are! I do break the extra yolks from making the base and add that underneath the whole eggs so they aren’t wasted. If you will have leftovers, I would recommend not putting the egg on for those....they taste better reheated without the egg and then adding a fresh egg later. I have used bacon bits, real bacon crumbles, sausage (crumbled), diced pepperoni, and diced ham....and they all come out great. Love this recipe! Martha Stewart Member Rating: Unrated 02/25/2017 used tater tots that I slightly thawed and chopped up./ used pancheta and parm with a bit a chopped kale and a touch of crushed red peppers./ topped with mozzarella ./ with husband won't eat runny eggs so I scrambled and then added ./ turned out great. also did it in a large 13x9 dish for a crowd, great idea. the person who only cooks for (1) coulld make and freeze leftovers for a quick lite supper or lunch adding the egg last Martha Stewart Member Rating: Unrated 02/25/2017 Since I don't eat "runny" eggs, I'll have to revamp this some. It will really be a great addition to our church breakfasts. I may experiment with bacon bits too. Martha Stewart Member Rating: Unrated 02/25/2017 Sounds great but I'm just one person and a not very good cook. As soon as I saw "6 eggs" I moved to another web site. Martha Stewart Member Rating: Unrated 12/17/2013 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. Martha Stewart Member Rating: Unrated 09/09/2012 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. Martha Stewart Member Rating: Unrated 07/05/2012 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. Martha Stewart Member Rating: Unrated 06/21/2012 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! Martha Stewart Member Rating: Unrated 01/27/2012 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!Martha Stewart Member
Rating: 5 stars 10/29/2019
I love this recipe. The portion control is perfect. I added spinach and mushroom, with smoked gouda. I’m going to try and Curry this next weekend.
Rating: 5 stars
Rating: 5 stars 06/19/2018
I LOVE this recipe!! it worked perfectly!!! COuld you please create a playlist of Everyday Food videos with Sarah Carey? I really enjoy watching how she turns everyday, simple, affordable ingredients into good, nutritious dishes for the whole family. I do alot of cooking for my family and I am always looking for more recipes, and different ways to prepare affordable foods.
Rating: 5 stars 03/25/2018
I have made this many times….very yummy! And, everyone is always very impressed with how cute they are! I do break the extra yolks from making the base and add that underneath the whole eggs so they aren’t wasted. If you will have leftovers, I would recommend not putting the egg on for those….they taste better reheated without the egg and then adding a fresh egg later. I have used bacon bits, real bacon crumbles, sausage (crumbled), diced pepperoni, and diced ham….and they all come out great. Love this recipe!
Rating: Unrated 02/25/2017
used tater tots that I slightly thawed and chopped up./ used pancheta and parm with a bit a chopped kale and a touch of crushed red peppers./ topped with mozzarella ./ with husband won’t eat runny eggs so I scrambled and then added ./ turned out great. also did it in a large 13x9 dish for a crowd, great idea. the person who only cooks for (1) coulld make and freeze leftovers for a quick lite supper or lunch adding the egg last
Rating: Unrated
Since I don’t eat “runny” eggs, I’ll have to revamp this some. It will really be a great addition to our church breakfasts. I may experiment with bacon bits too.
Sounds great but I’m just one person and a not very good cook. As soon as I saw “6 eggs” I moved to another web site.
Rating: Unrated 12/17/2013
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.
Rating: Unrated 09/09/2012
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.
Rating: Unrated 07/05/2012
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.
Rating: Unrated 06/21/2012
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!
Rating: Unrated 01/27/2012
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!
All Reviews for Denver Omelet Cups
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Denver Omelet Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
