Vegetable Omelette Muffins are a healthy, protein-packed breakfast that’s easy to make ahead and perfect for busy mornings. They’re basically mini baked omelets loaded with veggies. 🧁🥚
Ingredients
- 6 Eggs
- ¼ cup Milk (optional, for fluffiness)
- ½ cup Bell pepper, finely chopped
- ¼ cup Onion, finely chopped
- ¼ cup Spinach, chopped
- ¼ cup Cheddar cheese, shredded
- ½ tsp Salt
- ¼ tsp Black pepper
- A little Olive oil or cooking spray
Instructions
1. Preheat oven
Set oven to 180°C (350°F) and lightly grease a muffin tin.
2. Prepare egg mixture
In a bowl, whisk the eggs, milk, salt, and black pepper until well combined.
3. Add vegetables
Stir in bell pepper, onion, spinach, and cheese.
4. Fill muffin cups
Pour the mixture into each muffin cup, filling about ¾ full.
5. Bake
Bake for 15–20 minutes, until the egg is set and lightly golden.
6. Cool and serve
Let them cool for a few minutes before removing from the tin.
Tips
- Add extras like Mushrooms, Tomatoes, or cooked Bacon.
- Store in the fridge for up to 4 days and reheat quickly in the microwave.
- They’re great for meal prep breakfasts. 🥗
If you want, I can also show you a 5-ingredient vegetable omelette muffin version that takes only 10 minutes to prepare. 🍳
