Martha Stewart Denver Omelet Cups

Denver Omelet Cups Martha Stewart photoshop2

 Happy Easter everyone! And if you do not celebrate Easter, then, Happy Spring!

Springtime is one of my favorite times of the year. The weather starts to turn warmer, the flowers start to bloom, more people are smiling and there is this amazing scent in the air-it’s the smell of beauty. Springtime and Easter are signs of new life and new beginnings. With that are also fun and sunny recipes that put smiles on our faces and make our bellies sing with joy!

Since I am out of town again and not in my kitchen, I still wanted to post a wonderful recipe, and who else would have an amazing recipe (besides me) than Martha Stewart? I really like her. She is quite the entrepreneur and as I have actually met her, a very lovely woman. If you have any “home, crafty or recipe” question you can just type it into “google” and she will pop right up. Talk about search engine optimization.  She has written countless books on various topics and her on line tutorials are very easy to follow. I plan on reaching her success and beyond. But until then, I am sharing a lovely recipe you can prepare for Easter brunch or any other brunch your heart desires. Serve this with a sweet Mimosa or tangy Bloody Mary (Hello!) fresh fruit and it’s your paradise at home!

This is a very easy and basic recipe that will surely impress your family or guests. Keep in mind that you can change the “filling” ingredients per your taste and also make it vegetarian by substituting the ham for other vegetables. Just keep the portion sizes accordingly. And please, if you prepare this, provide me with your feedback as I love to hear from you.


So whether you celebrate Easter or not, as always just Enjoy! Spring, a new beginning

Martha Stewart Denver Omelet Cups

Denver Omelet Cups (Martha Stewart Recipe)


  • 5 teaspoons unsalted butter
  • 4 cups frozen hash browns (1 pound), thawed
  • 6 large eggs, plus 2 large egg whites
  • Coarse salt and ground pepper
  • 1/2 small red onion, diced small
  • 1 small red bell pepper, stemmed, seeded, and diced small
  • 4 ounces ham steak
  • 3 ounces cheddar


  1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.

  2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.


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