Denver Omelette Cups

Crack the eggs in a large bowl. Add the salt and pepper and beat the eggs until they are slightly frothy.

Preheat your oven to 350 F. Pull out a 12-count standard size muffin tin. Lightly butter 8 of the cups. Ladle the eggs into the 8 cups, filling each about 90% to the top.

Evenly split the shallots, ham and bell peppers between the cups. Gently stir each cup. Top each cup with shredded cheese.

Bake in the oven for about 20 minutes, or until the eggs are set and the cheese is nice and melted. Remove from oven. Use a knife and run it along the outer edge of each cup and gently lift the Denver omelette cup out of the muffin tin. Plate and serve.

These things were awesome. They were everything you could ever want in a Denver omelette but in great little bite-size muffins. The great thing is that you can get as creative as you want with these. These were great as leftovers and are perfect for a quick bite before heading out the door for work. Hope you enjoy!