🥚 **Vegetable omelette muffins
Vegetable omelette muffins are a healthy, portable breakfast or snack option: eggs mixed with vegetables and baked in a muffin tin for perfectly portioned, protein-packed bites. Great for meal prep or busy mornings!
Ingredients (12 muffins)
- 6 large eggs
- 1/4 cup milk
- 1/2 cup bell peppers, diced
- 1/2 cup spinach, chopped
- 1/4 cup onion, finely diced
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Optional: cooked bacon, ham, or mushrooms
👩🍳 Instructions
- Preheat oven
- 350°F (175°C). Grease a 12-cup muffin tin or use silicone liners.
- Mix ingredients
- In a bowl, whisk eggs and milk. Add vegetables, cheese, and optional meats. Season with salt and pepper.
- Fill muffin tin
- Pour the mixture evenly into the muffin cups, filling about 3/4 full.
- Bake
- Bake 18–22 minutes until muffins are set and lightly golden on top.
- Serve
- Let cool slightly, then remove from tin. Serve warm or refrigerate for a quick grab-and-go breakfast.
🍴 Tips & Variations
- Make-ahead: Store in an airtight container in the fridge for up to 4 days or freeze for up to a month.
- Cheese variety: Try feta, pepper jack, or goat cheese for different flavors.
- Veggie boost: Add zucchini, mushrooms, or broccoli florets.
- Spice it up: Add a pinch of chili flakes or paprika for heat.
I can also make a “super fluffy, fully loaded vegetable omelette muffins” recipe with extra veggies, cheese, and seasoning—perfect for meal prep or a hearty breakfast.
Do you want me to do that?
