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Denver Omelet Cups

June 29, 2020 By Dawn 7 Comments

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Denver Omelet Cups a fun way to brighten up your weekend breakfast or brunch. Eggs with ham, onion, green peppers, and cheese baked in a hash brown lined custard cup.
Side view of an egg cup on a white plate with grapes on the side.
This recipe takes a little longer to make than your conventional Denver omelets, but on the other side, there is no trying to flip the omelet over and having it fall apart. I really hate when that happens.

Egg cup on a white plate with a bite removed.

Add a slice or two of toast and some of your favorite fruit and you have a meal fit for a king or a queen. And, you will have fun doing so.

Helpful Tips:

  • 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.

A side view of an egg cup with grapes on the side.

Steps for making Denver Omelet cups

Step one

Preheat the oven to 425 degrees F. Grease two 10 to 12-inch custard cups or ramekins with butter.

Potatoes, ham, onion, peppers in bowls along with eggs and a bag of cheese.
Hash browns pressed into custard cups.

Step two

Divide the hash browns between the two dishes. Press the hash browns down into the bottom and part of the sides of the dishes.

Step three

Place the hash browns in the preheated oven and bake for 15 minutes. The hashbrowns should be lightly browned.

Ham, onions, and green peppers in a small skillet.
Eggs and cheese whisked together in a measuring cup.

Step four

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.

Step five

Once the onion, pepper, and ham are done, prepare the eggs. Add to three eggs and the shredded cheese and whisk together.

Baked hash browns in custard cups.
Ham, onions, and peppers added to the custard cups.

Step six

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.

Step seven

Place back into the oven and bake for another 17 to 19 minutes or until the eggs are no longer runny in the center.

Eggs and cheese added to the custard cups.
Baked egg in custard cups.

Step eight

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:

  • Tater Tot Breakfast Skillet
  • Breakfast Quesadillas
  • Smoked Sausage Breakfast Skillet

Overhead view of an egg cup with grapes on the side.

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Side view of an egg cup on a white plate with grapes on the side.

Denver Omelet Cups

Denver Omelet Cups a fun way to brighten up your weekend breakfast or brunch. Eggs with ham, onion, green peppers, and cheese baked in a hash brown lined custard cup.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Denver omelet cups, Denver omelets
Prep Time: 25 minutes minutes
Cook Time: 12 minutes minutes
Servings: 2 servings
Author: Dawn

Ingredients

  • 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)

Instructions

  • 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.

Notes

  1. Grease the cups generously with butter for easy removal.
  2. Chop the vegetables finely so they cook thoroughly.
  3. Let the cups sit for a few minutes for the eggs to finish baking.
 
 
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Carbohydrates: 20.8g | Protein: 28.8g | Fat: 24.5g | Saturated Fat: 11.6g | Cholesterol: 344mg | Sodium: 798mg | Potassium: 450mg | Fiber: 2.5g | Sugar: 3.2g | Calcium: 249mg | Iron: 3mg
This recipe was originally published on November 23, 2012. It has been updated with new content and pictures on June 25, 2020.

Filed Under: Breakfast

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Reader Interactions

Comments

  1. bakinginatornado

    November 23, 2012 at 2:14 am

    This looks delicious, can’t wait to try it. This is definitely substantial enough for a dinner for us!

    Reply
  2. Nina Bille

    November 23, 2012 at 6:07 pm

    A lovely & delicious meal – I like the ” no leftovers” – point! Mmm – can’t wait to try this recipe!

    Reply
  3. Reeni Pisano

    November 24, 2012 at 2:02 am

    These would make a great breakfast for dinner! I love that crispy hashbrown crust!

    Reply
  4. Kitchen Riffs

    November 25, 2012 at 3:53 pm

    Really nifty recipe! A great take on baked eggs. I really do like the entire meal-in-a-dish concept here. And Denver omelets are one of my favorites, so of course I’d like these! Good stuff – thanks.

    Reply
  5. angiesrecipes

    June 30, 2020 at 9:30 am

    They look so good. Egg and hash brown…a very satisfying and delicious breakfast.

    Reply
  6. Alex

    July 1, 2020 at 1:24 am

    5 stars
    This is such a fun and delicious brunch idea!

    Reply
  7. David @ Spiced

    July 1, 2020 at 6:43 am

    5 stars
    Haha! I hate when omelettes break when I flip them, too! This recipe is the perfect way to solve that problem. I eat a scrambled egg on toast for lunch on most days, but I’m thinking I should make a batch of these baked omelette cups instead. The flavors are right up my alley!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on March 3, 2021