Whole30 Denver Omelet Cups
1 pound russet potatoes, peeled and grated, then squeezed dry in a kitchen towel
½ of a small red onion, finely chopped
1 small green pepper, seeded and finely chopped
1 cup cooked ham, finely chopped
12 large eggs
Salad greens, for serving
Salt to taste
Pepper to taste
Heat oven to 475 degrees F.
Brush 12 muffin cups with 1 Tbsp. Lemon Garlic.
Stir together potatoes with 2 Tbsp. Lemon Garlic, then season with salt and pepper to taste.
Press about 3 Tbsp. potatoes into bottoms and around sides of each muffin cup.
Bake for 15 minutes.
Meanwhile, heat remaining 1 Tbsp. Lemon Garlic in a large nonstick skillet.
Add onion and pepper to pan, sprinkle with salt and pepper and cook, stirring often, until softened, about 7 minutes.
Add ham to pan and cook for 2 minutes or until heated through.
Spoon about 2 Tbsp. veggie and ham mixture into each muffin cup.
Crack 1 egg into each muffin cup, then sprinkle with salt and pepper.
Bake omelet “muffins” until whites are set and yolks are still runny, about 10 to 12 minutes.