All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
Make the Egg Mixture
Combine liquid egg, milk, half the cheese (reserve remaining to top muffins), and ¼ tsp. pepper in a mixing bowl.
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.
Bake the Muffins
Bake until muffins have slightly risen and brown on edges, 18-22 minutes. Remove from oven and let cool 5 minutes.
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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