Loaded Denver Omelet Muffins

Rise and shine with a plan. A cheesy, crispy Loaded Denver Omelet Muffin plan that is! I’m loving brunch at home, no waiting in line for a table, just takes a little planning ahead.

In the kitchen humming “Easy like Sunday Morning”, but really your walking around in circles wondering if you should grab the cereal box again, or go wait in line for breakfast somewhere. Rise and shine with a plan. A cheesy, crispy Loaded Denver Omelet Muffin plan that is!

I’m loving brunch at home, no waiting in line for a table, just takes a little planning ahead. With these you can pop some in the freezer and heat them up in the microwave during the week as well.

Some of these places serving brunch are turning into highway robbery, if you don’t do some homework before you walk in.

We went to one a while back, the reviews made it sound really good, but in reality it didn’t live up to our expectations, and it cost a pretty penny. Besides the close seating arrangement let’s just say I thought Ralphy’s little brother was sitting next to me, there was sounds of snorting and such going on that was hard not to wonder if they ever went out to eat in public before.

Mother’s teach your children, because one day they’ll go out without you, and young adults shouldn’t sound like little piggies when they eat out. Not cool!

What is cool, vintage cast iron. I love a good thrift store find. This muffin pan is so heavy I knew it had to be old when I picked it up. So we did a little research when we got it home, it’s a Griswold and Wagner.

Griswold was founded in Erie, Pennsylvania, in 1865 finally folded in the late 1950’s. Cast iron fell out of favor as teflon-coated aluminum non-stick cookware was introduced and quickly became the item of choice in many kitchens.

I can’t even count how many of those I’ve been through, there’s just no comparison to the lifespan of cast iron. Now The Lodge Manufacturing company is currently the only major manufacturer of cast-iron cookware in the United States.

We still had one mystery to solve with this particular muffin pan, it only has room for 11 muffins. Why not 12 we wondered.

Well it was made to fit the old wood burning stoves. There’s numbers on the bottom that tell what slot it would fit. Yes, that was for the real Pioneer woman of their time. Can you imagine telling your kids to go get some wood for the stove so you can cook this breakfast? (Or anything for that matter)

Well I’m thankful we don’t have to do that. But our ancestors did, and it’s a good thing to remind our kids. Things weren’t always as easy as they are now.

In fact when cast iron was first made it was poured into sand molds. A fun place to go and see how things were done a long time ago is Branson, MO. They have a whole little town set up like the olden days, with blacksmiths and glass blowers doing the work just like back then.

What can you serve with this Loaded Denver Omelet Muffins?

• Some fresh fruit is always a good way to bring additional tastiness AND color to your plate.
• Look for an adult beverage when serving these for brunch? How about a nice Creamsicle Mimosa Sunrise Float or a Blueberry Lemonade Bellini

If you LOVE this Loaded Denver Omelet Muffins recipe, be sure that you try this Asparagus and Prosciutto Frittata OR these Breakfast Quesadillas!

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Loaded Denver Omelet Muffins

Yield: 12 Muffins

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Rise and shine with a plan. A cheesy, crispy Loaded Denver Omelet Muffin plan that is! I'm loving brunch at home, no waiting in line for a table, just takes a little planning ahead.

Print

Ingredients

• 2 1/4 cups shredded hash browns (thawed and press with paper towel)
• 1 tablespoon olive oil
• 1 1/2 cup Cheddar/Jack Cheese 
• 1/4 cup ham (diced into 1/4" pieces)
• 3 tablespoons green bell pepper (diced)
• 3 tablespoons red bell pepper (diced)
• 5 eggs (whisked)
• 2 tablespoons milk
• 3 green onion stalks (diced)
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F. Spray a muffin pan with cooking spray.
2. In a large bowl, combine thawed hash browns, tablespoon of olive oil, use your fingers to press them tightly and shape them into muffin pan and add a tablespoon of cheese into each one.
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. In a small bowl, whisk eggs and milk, salt and pepper. Add ham green and red bell peppers and green onions.
5. Fill each muffin cup with egg mixture and top with more cheese
6. Place in oven and bake for about 15 minutes.

Nutrition Information

Yield 12 Muffins Serving Size 1 Muffin
Amount Per Serving Calories 225Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 95mgSodium 424mgCarbohydrates 14gFiber 1gSugar 1gProtein 8g

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