Denver Omelet Brunch Muffins – a delicious recipe with eggs, milk, baking mix (, cheddar cheese, ham, onion. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
2
In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
3
In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
4
Bake for 30 minutes or until eggs are set.
5
Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
6
Other filling ideas:
7
Bacon and Swiss cheese (mini quiche lorraines).
8
Broccoli and cheddar.
9
Sausage or pepperoni.
10
Mushrooms (yuck).
11
Diced potato and Parmesan.
411
kcal
Calories
27
g
Fat
10
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs (slightly beaten), 1 cup milk, 3/4 cup baking mix (Bisquick), 1 cup shredded cheddar cheese, and more.
Yes, Denver Omelet Brunch Muffins falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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