Denver Omelet Muffins
Happy Easter! We hope you're enjoying all the sweets and treats today, but don't worry, you can hit the reset button food-wise with these amazing, amazingly easy omelet cups that even utilize leftover ham from today's ham-a-thon (courtesy of Pederson's Natural Farms)! This way, lunch is already sorted out so you can continue enjoying the day.
Makes 12 omelet cups
What you need
4 tablespoons Tessemae’s Lemon Garlic
1 pound russet potatoes, peeled and grated, then squeezed dry in a kitchen towel
coarse salt and freshly ground black pepper
½ of a small red onion, finely chopped
1 small green pepper, seeded and finely chopped
1 cup cooked ham, finely chopped
12 large eggs
Salad greens, for serving
Tessemae's Buffalo, for serving
What you do
- Heat oven to 475 degrees. Brush 12 muffin cups with 1 tablespoon Lemon Garlic.
- Stir together potatoes with 2 tablespoons Lemon Garlic, then season with salt and pepper to taste. Press about 3 tablespoons potatoes into bottoms and around sides of each muffin cup. Bake for 15 minutes.
Meanwhile, heat remaining 1 tablespoon Lemon Garlic in a large nonstick skillet. Add onion and pepper to pan, sprinkle with salt and pepper and cook, stirring often, until softened, about 7 minutes. Add ham to pan and cook for 2 minutes or until heated through.
Spoon about 2 tablespoons veggie and ham mixture into each muffin cup. Crack 1 egg into each muffin cup, then sprinkle with salt and pepper. Bake omelet “muffins” until whites are set and yolks are still runny, about 10 to 12 minutes. Carefully remove omelet cups from pan, serve with a side salad and make sure to drizzle muffins with Buffalo sauce.