Denver Omelet Muffins Recipe is full of cheese, onions, ham and peppers and are a great meal to make ahead. This Denver Omelet recipe is one of the easiest I’ve ever made.

Since the springtime is coming fast and the kids are spending more and more energy, they often come from school starving i need a quick and tasty recipe for them. The good thing about these Denver Omelet Muffins is that they can last a whole week. Just reheat them in the microwave, and you have yourself a delicious breakfast for the whole family.

Full of protein, these muffins make a great breakfast and will become your family’s favorite morning meal.

Ingredients

• Half cup of chopped onions
• Cup of chopped green pepper
• 8 ounces of ham, cooked
• Cup of cheddar cheese, shredded
• 8 whole eggs
• Half cup of cream
• Teaspoon of salt
• Quarter teaspoon of pepper
• Green onion for garnish, sliced

Instructions for Denver Omelet Muffins

• Heat the oven at 400 degrees F.
• Grease a muffin pan, just lightly. Place the green pepper, onions and ham equally into the muffin tins. Top it with some cheddar cheese evenly.
• Whisk the whole eggs and half and half cream in the medium size bowl and season it with salt and pepper. Pour the eggs over the cheddar cheese and fill until tins are full.
• Bake for about 20-23 minutes. Serve them while they’re worm. You can also store the muffins in the refrigerator or freezer. To reheat them while they’re frozen it takes about 1 minute, or around 30 seconds if they’re refrigerated.

Lemon Macaroon Cheesecake is made of golden brown Oreo crust and filled with delicious coconut filling. Topped with whipping cream and lemon curd.

This lemon macaroon cheesecake is best for the summertime because it’s too hot to turn the oven on. The flavor of this cheesecake is one of the best flavors that I’ve ever had in my life. The main reason for that is because the coconut and lemon make a heavenly combination. Fresh whipping cream on the top of the golden brown Oreo crust, makes the perfect texture to this cheesecake.

Lemon Macaroon Cheesecake – No bake Structure

• Coconut creamy fill
• Golden brown Oreo crust
• Whipped cream, fresh
• Lemon curd

How to make Lemon Macaroon Cheesecake – No bake?

Ingredients

• Crust:
• Package of Golden Oreos
• 6 tablespoons of butter, unsalted
• For the filling
• 2 ounces of white chocolate, melted
• 3 cups of cream cheese
• 8 ounces of sugar, granulated
• One cup of coconuts, shredded
• 10 ounces of lemon curd
• For the topping
• 12 ounces of heavy whipping cream
• 6 ounces of sugar, powdered
• Half cup of toasted coconut flakes

Directions

• First, we make the crust. Take the springform pan, 9 inches in diameter and grease the sides, just a little bit. You can use the cooking spray for this. Pulse the cookies into small, fine crumbs using a food processor or a blender. Pour the melted butter into the cookie crumbs, make sure to pour until no dry crumbs are left. To form a nice and thick crust, press the crumbs on the sides of the pan good.
• For the filling, melt and stir the white chocolate for about 15-20 seconds in a small bowl at a low temperature, make sure you don’t burn it. Leave aside to rest and cool.
• To make the cream cheese creamy, beat it for about 3-4 minutes, or until it’s smooth enough. Add melted chocolate, sugar, and shredded coconut and continuously mix for about 2 more minutes. Add the filling into the crust and spread nicely. Spread the lemon curd nicely over the cheesecake.
• To make the topping, take the whipping cream and pour it into the mixer and mix until it becomes bubbly. Add the sugar (powdered ), slowly, and keep on mixing until stiff peaks form nicely. Pour the whipping cream on the top of the cheesecake and spread evenly. You can decorate it with coconut. Let it cool for about 5 hours until you’re ready to serve. Enjoy!

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Garlic Butter Steak and Shrimps is a juicy combination of tender steak and shrimps slathered in buttery herbs and garlic. When it comes to the stake and shrimp recipe, this one will be your favorite by far.

The time needed from cooking to serving is only about 10 minutes, and it’s super easy. The reason I love this recipe so much is that there’s something for everyone in this meal. One of the key things for steak and shrimp is garlic herb butter sauce, and I’ve perfected it.

The best pan for this steak

I recommend the cast iron pan, but be sure to oil it well and give it a nice seasoning.

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The best steak for this recipe list:

• Rib-Eye Steak
• Sirloin Steaks
• New York Steak
• Filet Steak
• Rump Steak

How to make Garlic Butter Steak and Shrimps

Ingredients

• 2 pieces of steaks of your choice, I choose New York Steak strip steaks.
• salt and pepper
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 pound of peeled and deveined shrimp
• 3 minced garlic cloves

Garlic Butter:

• 1/4 of soft butter
• 3 minced garlic cloves
• 1 teaspoon of chopped thyme
• 1 teaspoon of chopped rosemary
• 1 teaspoon of chopped oregano

Instructions

• Take the medium size skillet and heat at high temperature. Add butter and olive oil, and wait until it gets warm enough. After that, add the steaks and fry both sides until they’re browned; it takes about 3 minutes. Lower the temperature and cook to your preferred doneness. For my preferred medium stakes, it took about eight minutes. Move the stakes on a plate and let them rest for a while.
• Lower the temperature to medium and add garlic and shrimp. Cook until opaque, about 2-3 minutes.
• Now place the steaks back in the pan. Mix the herbs with butter and garlic to make a compound, and place it on top of the stakes. Serve right away. Enjoy!