Ah, vegetable omelette muffins—perfect for a grab-and-go breakfast or meal prep. They’re protein-packed, customizable, and bake in a muffin tin so each portion is perfectly portioned. 🧑🍳
Here’s a solid recipe:
Vegetable Omelette Muffins
Ingredients (makes 12 muffins)
- 8 large eggs
- ½ cup milk (or unsweetened plant milk)
- 1 cup mixed vegetables, diced (bell peppers, spinach, onions, mushrooms, zucchini, etc.)
- ½ cup cheese (cheddar, mozzarella, or feta)
- Salt and pepper, to taste
- Optional: cooked bacon, sausage, or herbs for extra flavor
Instructions
- Preheat oven
- 350°F (175°C). Grease a 12-cup muffin tin or line with silicone/muffin liners.
- Prepare egg mixture
- In a bowl, whisk eggs and milk until smooth. Season with salt and pepper.
- Add fillings
- Stir in vegetables, cheese, and any optional add-ins.
- Fill muffin tin
- Pour egg mixture evenly into muffin cups (~¾ full).
- Bake
- 20–25 minutes, until muffins are set and lightly golden on top.
- Let cool a few minutes before removing from the tin.
- Serve & store
- Eat warm, or refrigerate up to 5 days. Freeze for longer storage.
Tips
- Veggie variety: Use whatever you have on hand—zucchini, broccoli, cherry tomatoes, kale, or bell peppers all work.
- Cheese swap: Goat cheese, Swiss, or even Parmesan adds different flavors.
- Meal prep: These reheat well in the microwave for 30–60 seconds for a quick breakfast.
💡 Fun twist: For extra fluffy muffins, beat the egg whites separately until stiff peaks form, then fold into the yolk mixture before adding vegetables.
If you want, I can also give a super-easy 3-ingredient version that’s basically eggs + veggies + cheese—ready in under 20 minutes.
Do you want me to do that?
