Vegetable omelet muffins are a healthy, protein-packed, grab-and-go breakfast that’s easy to customize with whatever veggies and cheese you have on hand. Think of them as little crustless quiches or portable mini frittatas!
🥚 Vegetable Omelet Muffins
Makes: 12 muffins | Prep Time: 10–15 mins | Cook Time: 20–25 mins
Great for meal prep & freezer-friendly
🛒 Ingredients:
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8 large eggs
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¼ cup milk (any kind — dairy or non-dairy)
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½ cup shredded cheese (cheddar, mozzarella, or feta work well)
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1 cup mixed vegetables, finely chopped
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Try: bell peppers, onions, spinach, mushrooms, broccoli, tomatoes
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Salt & pepper to taste
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Optional: chopped herbs (parsley, chives, basil), red pepper flakes, or a dash of hot sauce
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Cooking spray or oil for greasing the muffin tin
👩🍳 Instructions:
1. Preheat Oven
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Preheat to 375°F (190°C).
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Generously grease a 12-cup muffin tin (nonstick spray works best).
2. Prep the Veggies
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Chop your vegetables finely so they cook evenly.
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If using moisture-heavy veggies (like mushrooms or spinach), sauté them briefly first and drain to avoid soggy muffins.
3. Whisk the Eggs
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In a large bowl, whisk together eggs, milk, salt, pepper, and any herbs or seasoning you like.
4. Assemble the Muffins
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Divide chopped veggies evenly among the muffin cups.
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Sprinkle cheese over the veggies.
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Pour egg mixture on top, filling each cup about ¾ full.
5. Bake
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Bake for 20–25 minutes, or until the eggs are set and tops are lightly golden.
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Let cool for 5 minutes, then run a knife around the edges to loosen.
🧊 Storage:
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Store in the fridge for up to 4 days.
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To freeze: wrap individually and freeze for up to 2 months.
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Reheat in microwave for 30–60 seconds.
🔄 Custom Ideas:
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Add protein: crumbled sausage, bacon, diced ham, or tofu
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Go dairy-free: skip the cheese or use a non-dairy alternative
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Spice it up: add jalapeños or hot sauce to the egg mix
Want a low-carb keto version, or should I help you make a sweet version with fruit and oats?
