- Use custard cups or ramekins that are 10 to 12-ounces. This will prevent the eggs from baking over.
- Butter the custard cup/ramekins heavily for easy removal.
- Thaw out the hash brown before lining the custard cups/ramekins.
- To remove the eggs easily, top the custard cup with a plate and flip over, then simply flip over the eggs. Don’t worry this will not hurt the eggs.
- There is no need to add milk or cream to the eggs.
- Add salt and pepper before baking the eggs. Adding salt to scrambled eggs before baking them will result in tender eggs.
Steps for making Denver Omelet cups
Preheat the oven to 425 degrees F. Grease two 10 to 12-inch custard cups or ramekins with butter.
Divide the hash browns between the two dishes. Press the hash browns down into the bottom and part of the sides of the dishes.
Place the hash browns in the preheated oven and bake for 15 minutes. The hashbrowns should be lightly browned.
While the potatoes are baking prepare the onion, pepper, and ham. In a small skillet heat the olive oil and add the onions and peppers, saute for 2 to 3 minutes, add the ham and saute another 2 minutes. The onions should be starting to soften. Set aside once they are done.
Once the onion, pepper, and ham are done, prepare the eggs. Add to three eggs and the shredded cheese and whisk together.
Once the potatoes are out of the oven, divide the ham mixture between the two dishes. Then divide the eggs between the two dishes by pouring the egg mixture over top of the other ingredients.
Place back into the oven and bake for another 17 to 19 minutes or until the eggs are no longer runny in the center.
Remove from the oven and let sit for a few minutes. Place on a plate and serve.
Do you love breakfast as much as I do? Check out these breakfast recipes:
Denver Omelet Cups
- 2 cups frozen hash browns thawed
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1/4 cup onion finely chopped
- 1/4 cup green pepper finely chopped
- 1/2 cup ham chopped
- 3 large eggs
- 1/2 cup shredded cheddar cheese plus one more tablespoon for topping
- Salt and pepper to taste
- green onion for garnish (optional)
- Preheat the oven to 425 degrees F. Grease 2 custard cups or ramekins with the butter
- Divide the thawed hash browns between the 2 dishes. Firmly press into the bottom and partway up the sides. Place in the preheated oven and bake for 15 minutes, the hash browns should be starting to brown.
- While the potatoes are baking place the olive oil into a small skillet and heat over medium heat. Add the onions and pepper and saute for 2 to 3 minutes.
- Add the chopped ham to the skillet and continue to saute for another 2 minutes. The onions and peppers should be softened and the ham lightly browned. Remove from the heat and set aside.
- When the ham mixture is done prepare the eggs. Whisk the eggs with the cheese and set aside. Season with salt and pepper to taste.
- Once the potatoes are baked remove from the oven. Divide the ham mixture between the 2 dishes. Then divide the egg between the 2 dishes by pouring them over the ham mixture.
- Place back in the oven and bake for another 17 to 19 minutes. Remove from the oven and let them sit for a few minutes. Remove from the dishes and place them on plates and serve.
- Grease the cups generously with butter for easy removal.
- Chop the vegetables finely so they cook thoroughly.
- Let the cups sit for a few minutes for the eggs to finish baking.