Denver Omelet Cups

These were really good and made a nice light Sunday breakfast. This is from the light issue and the recipes include nutritional information.

These are baked in large muffin tins. The recipe is supposed to make 6 jumbo sized cups. I made a half recipe and got 4.

I forgot to pick up frozen hash browns when I went grocery shopping so I just peeled and shredded the amount of potatoes I needed. I also squeezed out as much water as I could from them.

Since red bell peppers are so high I decided to use some mushrooms I already had on hand along with the ham and onions called for.

I only had one complaint. I really like my yolks runny and I cooked them for the smallest amount of time called for once the egg was added. This was said to produce a set white and very runny yolk. Mine was a bit runny when I cracked it open but once it hit the other hot ingredients it pretty much cooked it too. I left hubby's in for a bit longer then mine since he liked his yolks well done.

Instead of using an offset spatula to remove them from the tins as suggested, I just ran a spoon around the edges and scooped them out. That worked really well. I would make these again and cook for a little less time for myself.