Vegetable Omelet Muffins

These fluffy vegetable omelet muffins are packed with colorful vegetables, protein, and cheese. They’re perfect for meal prep, grab-and-go breakfasts, or healthy snacks.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes
Yield: 12 muffins

Ingredients

• 8 large eggs
• ¼ cup (60 ml) milk
• 1 cup (115 g) shredded cheddar or mozzarella cheese
• ½ cup (75 g) diced bell peppers (any color)
• ½ cup (50 g) chopped spinach
• ¼ cup (40 g) diced onion
• ¼ cup (40 g) diced mushrooms
• ¼ cup (40 g) diced tomatoes, seeds removed
• 2 tablespoons chopped fresh parsley or chives
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray or butter, for greasing the muffin tin

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a 12-cup muffin tin or line it with silicone muffin liners.
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
4. Stir in the cheese, bell peppers, spinach, onion, mushrooms, tomatoes, and parsley.
5. Divide the mixture evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until the egg muffins are puffed up and set in the center.
7. Let them cool in the pan for 5 minutes, then carefully remove and serve.

Air Fryer Method

1. Preheat the air fryer to 325°F (160°C).
2. Fill silicone muffin cups about ¾ full with the egg mixture.
3. Place the cups in the air fryer basket.
4. Air fry for 10–12 minutes, or until the eggs are fully set.

Optional Add-Ins

• Cooked diced ham
• Crumbled bacon
• Cooked breakfast sausage
• Broccoli florets
• Zucchini
• Feta cheese
• Jalapeños for a spicy kick

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze individually wrapped muffins for up to 2 months.
• Reheat: Microwave for 20–30 seconds or air fry at 320°F (160°C) for 2–3 minutes until warmed through.

Tips

• Squeeze excess moisture from the spinach and remove the seeds from the tomatoes to prevent watery muffins.
• Finely chop the vegetables so they cook evenly.
• Silicone muffin liners make removal easy and help prevent sticking.
• These muffins are great for meal prep—make a batch on the weekend and enjoy them throughout the week.