Keto Denver Omelet Cups

Keto Denver Omelet Cups are low carb, gluten-free mini muffin pan version of a favorite classic omelet with ham, cheese, bell peppers, onions, and chives.

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Keto Denver Omelet Cups are baked in a muffin tin for easy portion control and portability. 

We love to make these in advance and store them in the fridge or the freezer so we can quickly reheat a couple in the morning for a fast breakfast on the go.

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Preparing a classic Denver omelet early in the morning can take some time and effort. If  you make these omelet cups in advance over the weekend, then you will have 12 omelet cups to quickly reheat on busy weekday mornings.

These are low in carbs, and the serving size is 2 of the omelet muffins to keep you full and satisfied for the whole morning.

The omelet cups can also be stored in the freezer and reheated for only a little longer before serving.

Keto Denver Omelet Cups Recipe

Ingredients

• ¼ cup onion, finely chopped
• ¼ cup green bell pepper or red bell pepper, finely chopped
• ⅓ cup chopped cooked ham or Canadian bacon
• ⅔ cup shredded cheddar cheese
• 6 large eggs
• ¼ cup heavy cream
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 tablespoon chopped chives, for garnish

Instructions

1. Preheat oven to 400℉ (200℃) and lightly grease a muffin pan. 
2. Divide the chopped ham and onions. Add relatively equal portions of ham & onions to each muffin cup.
3. In a medium-sized bowl, whisk the eggs, heavy cream, salt, and pepper. Pour over the top of the ham and onions and fill the muffin cups to almost ⅔  full.
4. Divide the chopped bell peppers and grated cheese and sprinkle over each muffin cup.
5. Bake for 20-22 minutes or until the center is set. Remove from oven and sprinkle with chives.
6.  Serve, or let cool and store in the refrigerator or freezer. Reheat from the fridge for about 30 seconds, or frozen for about 1 minute or until heated all the way through.

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*As an Amazon Associate I earn from qualifying purchases.

Nutritional Data: Yeild: 12 muffin cups, Serving Size: 2 Muffin cups, Cal: 160, Carbs: 2g, Net Carbs: 2g, Fiber: 0g, Fat: 12g, Saturated Fat: 5g, Protein: 9g, Sugars: 1g, Sodium: 343mg.

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

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Keto Denver Omelet Cups

Stacey

Keto Denver Omelet Cups are low carb, gluten-free mini muffin pan version of a favorite classic omelet with ham, cheese, bell peppers, onions, and chives.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 20 mins

Total Time 28 mins

Course Breakfast, Snack

Cuisine American

Servings 6

Calories 160 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ¼ cup onion finely chopped
• ¼ cup green bell pepper or red bell pepper finely chopped
• ⅓ cup chopped cooked ham or Canadian bacon
• ⅔ cup shredded cheddar cheese
• 6 large eggs
• ¼ cup heavy cream
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 tablespoon chopped chives for garnish

Instructions

 

• Preheat oven to 400℉ (200℃) and lightly grease a muffin pan.
• Divide the chopped ham and onions. Add relatively equal portions of ham & onions to each muffin cup.
• In a medium-sized bowl, whisk the eggs, heavy cream, salt, and pepper. Pour over the top of the ham and onions and fill the muffin cups to almost ⅔ full.
• Divide the chopped bell peppers and grated cheese and sprinkle over each muffin cup.
• Bake for 20-22 minutes or until the center is set. Remove from oven and sprinkle with chives.
• Serve, or let cool and store in the refrigerator or freezer. Reheat from the fridge for about 30 seconds, or frozen for about 1 minute or until heated all the way through.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*all nutritional data are estimates based on the products I used*

Yield: 12 muffin omelet cups, Serving Size: 2 muffin omelet cups, Amounts per serving-

Nutrition

Serving: 2omelet muffinsCalories: 160kcalCarbohydrates: 2gProtein: 9gFat: 12gSaturated Fat: 5gSodium: 343mgFiber: 0gSugar: 1g

Keyword keto breakfast, keto denver omelet cups, keto omelet

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