Denver Omelette Breakfast Muffins

with sausage, cheddar, and green pepper

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The classic Denver omelette gets a make-over in this dish, which will put you Mile High with flavor. Green bell pepper, sausage, and cheddar are combined in these mini-muffins with egg, then baked until fluffy and cheesy. Served with a dollop of sour cream and green onions, these little babies will having you trying to put all your dinners in breakfast muffin form.

In Your Box (serves 2)

  • 1 Green Bell Pepper
  • 2 Green Onions
  • 8 oz. Italian Sausage Links
  • Info
    6 fl. oz. Liquid Egg
  • Info
    4 fl. oz. 2% Milk
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    1 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    507
  • Carbohydrates
    11g
  • Fat
    34g
  • Protein
    37g
  • Sodium
    1508mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Muffin Tin

Before You Cook

  • 1

    Prepare the Ingredients

    Stem, seed, and cut green bell pepper into ¼" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. On a separate cutting board, make a cut down the side of each sausage link and remove ground sausage from casings.

  • 2

    Cook the Sausage Mixture

    Line a plate with a paper towel. Place sausage in a medium non-stick pan over medium-high heat (no need to oil or preheat) and cook until browned, breaking up into crumbles, 4-6 minutes. Add green bell pepper, white portions of green onions, and ¼ tsp. salt. Cook until vegetables are softened, 4-6 minutes. Transfer sausage mixture to towel-lined plate to absorb fat. While sausage mixture cooks, prepare egg mixture.

  • 3

    Make the Egg Mixture

    Combine liquid egg, milk, half the cheese (reserve remaining to top muffins), and ¼ tsp. pepper in a mixing bowl.

  • 4

    Fill the Muffins

    Generously spray six individual muffin cups in muffin tin with cooking spray and place on prepared baking sheet to catch any drips. Evenly distribute sausage mixture between muffin cups and top with egg mixture and remaining cheese.

  • 5

    Bake the Muffins

    Bake until muffins have slightly risen and brown on edges, 18-22 minutes. Remove from oven and let cool 5 minutes.

  • 6

    Finish the Dish

    Place muffins on a plate and garnish with a dollop of sour cream and green portions of green onions. Leftovers can be refrigerated and microwaved for a quick snack.

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