Western Omelet Cups Recipe: Western Omelets with a Twist

When I think of a Western Omelet or a Denver Omelet—I always remember an omelet loaded with ham, peppers, onions and tomatoes.  We decided to combine the flavors of a usual western omelet with a southwestern kick by creating breakfast muffins instead.  We’ll be submitting our Western Omelets with a Twist as our W entry in the Blogging from A to Z Challenge.  W is if for Western Omelet Cups.

Ingredients for Western Omelet Cups

1 Pkg. Cornbread Muffin Mix (enough for 6 muffins), mixed according to package directions (generally with an egg and milk or water)

1 tsp. Olive Oil

1 tsp. Butter

¼ c. Chopped Yellow Onion

¼ c. Chopped Red Pepper (or a mixture of red, yellow and green peppers)

2 c. diced ham or sausage, cooked and diced or crumbled

3 Boiled Eggs, chopped

1/3 c. Tomato, peeled, seeded and chopped

1 Tbsp. Diced Jalapeno Peppers (if desired)

2 Tbsp. Cheddar Cheese

Butter

Instructions for Western Omelet Cups

Preheat the oven and prepare a muffin tin.  Preheat the oven to 400 F.  Lightly spray a muffin tin with non-stick cooking spray or lightly spray muffin cup liners.  You should need about 10 muffin cups for this recipe—depending on how full you fill each cup.

Prepare the Cornbread Muffin mix.  Prepare the muffin mix according to the package directions—but, do not bake it.  Set it aside.  You’ll combine all of the ingredients and bake at once later in the directions.

Saute the peppers and onions.  Heat the butter and the oil in a medium frying pan until hot.  Add the onion and red/green peppers.  Saute until the onion is translucent.  Drain away excess oil from the vegetables.

Combine the ingredients.  Add the peppers, onions, cooked ham or sausage, chopped eggs, tomato, jalapeno peppers, and cheese to the mixing bowl with the muffin mix.  Blend until all ingredients are just combined. 

Fill the muffin tin.  Fill each spot in the muffin tin approximately 2/3 full of the meat/veggie/cornbread mixture.

Bake and serve. Bake 18-20 minutes or until muffins are golden brown and the centers are cooked through.  Spread each muffin top lightly with butter or margarine if desired and serve warm.