Here’s a healthy and easy Vegetable Omelette Muffins recipe — perfect for breakfast, meal prep, or a quick protein-packed snack 🥚🥦🧅
🥕 Vegetable Omelette Muffins
Makes: 12 muffins
Prep: 10 minutes | Cook: 20–25 minutes
Ingredients
- 6 large eggs
- ¼ cup milk (optional for fluffier texture)
- 1 cup chopped vegetables (bell peppers, spinach, onions, tomatoes, zucchini)
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- Salt and black pepper, to taste
- ½ tsp garlic powder or paprika (optional)
- Cooking spray or a little oil for greasing
Instructions
- Preheat oven
- 350°F (175°C).
- Grease a 12-cup muffin tin lightly with oil or cooking spray.
- Prepare veggies
- Chop vegetables into small pieces.
- If using dense veggies like broccoli or carrots, lightly steam or sauté for 2–3 minutes.
- Mix eggs
- In a bowl, whisk eggs with milk, salt, pepper, and optional spices.
- Combine
- Add vegetables and cheese to the eggs. Stir gently to mix evenly.
- Fill muffin tin
- Pour mixture evenly into muffin cups (about ¾ full each).
- Bake
- 20–25 minutes, until eggs are set and tops are lightly golden.
- Check by inserting a toothpick — it should come out clean.
- Cool & Serve
- Let muffins cool 5 minutes before removing.
- Serve warm or store in the fridge up to 3–4 days.
Tips
- Use whatever vegetables you have on hand. Mushrooms, spinach, and peppers work great.
- For extra protein, add cooked chicken, bacon, or sausage.
- Make it low-carb or keto-friendly by skipping milk.
- Perfect for freezing — reheat in the microwave 30–45 seconds.
If you want, I can also give you a cheesy version with hidden vegetables that even picky kids love — it’s super fluffy and flavorful.
Do you want me to share that version?
