🥚 Vegetable Omelette Muffins
Makes: 12 muffins | Prep Time: 10 mins | Cook Time: 20–25 mins
🛒 Ingredients:
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8 large eggs
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¼ cup milk (optional, for fluffier texture)
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1 cup bell peppers, diced
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½ cup onion, diced
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1 cup fresh spinach, chopped
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½ cup tomatoes, diced and drained
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½ cup shredded cheese (cheddar, mozzarella, or feta)
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Salt & pepper to taste
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Optional add-ins:
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Cooked bacon or sausage crumbles
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Mushrooms, zucchini, jalapeños
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Herbs (basil, parsley, chives)
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👩🍳 Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease or spray a 12-cup muffin tin.
2. Prep the Veggies:
Chop all vegetables into small, even pieces. If using watery vegetables (like tomatoes or mushrooms), pat dry or lightly sauté first to avoid soggy muffins.
3. Whisk the Eggs:
In a large bowl, whisk together eggs, milk, salt, and pepper.
4. Assemble the Muffins:
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Divide veggies evenly among the muffin cups.
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Sprinkle cheese (and cooked meat, if using) on top.
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Pour the egg mixture over the fillings, filling each cup about ¾ full.
5. Bake:
Bake for 20–25 minutes, or until the eggs are set and lightly golden on top.
6. Cool & Serve:
Let muffins cool for a few minutes before removing. Serve warm, or store for later.
🔄 Storage:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze individually wrapped, then reheat in the microwave for 30–45 seconds.
🧂 Flavor Combos to Try:
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Greek: Spinach, tomato, red onion, feta
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Southwestern: Bell peppers, black beans, jalapeños, cheddar
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Mushroom & Swiss: Sautéed mushrooms, spinach, Swiss cheese
Want a low-cholesterol version, egg white only, or keto-friendly variation? I can help with that too!
