Vegetable Omelet Muffins are a fun, colorful, and protein-packed breakfast or snack that’s perfect for kids. They freeze well and are easy to pack in lunchboxes. This recipe makes 12 muffins.
Ingredients
- 8 large eggs
- ¼ cup (60 ml) milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ cup shredded cheddar or mozzarella cheese
- ½ cup finely diced bell peppers (any color)
- ½ cup finely chopped spinach
- ¼ cup grated carrot
- ¼ cup finely diced zucchini
- 2 tbsp finely chopped green onions (optional)
- Nonstick cooking spray or a little oil for the muffin tin
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with silicone muffin cups.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Stir in the cheese, bell peppers, spinach, carrot, zucchini, and green onions.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.
- Let cool for 5 minutes, then carefully remove from the muffin tin.
- Serve warm or allow to cool completely before storing.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or in a 325°F (165°C) oven until warmed through.
Kid-Friendly Tips
- Chop the vegetables very finely for a softer texture.
- Let kids choose their favorite vegetables to include.
- Add diced cooked turkey, chicken, or ham for extra protein if desired.
- Serve with fruit, whole-grain toast, or yogurt for a balanced meal.