These are perfect for meal prep, quick breakfasts, or grab-and-go snacks 🥚🥕🧁
Here’s an easy, fluffy vegetable omelette muffin recipe you can customize with whatever veggies you love.
🥦 Vegetable Omelette Muffins
Makes: 12 muffins
Ingredients
- 8 large eggs
- ¼ cup milk (or cream for richer texture)
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- 1 cup mixed vegetables, finely chopped
(bell peppers, spinach, onions, mushrooms, zucchini, tomatoes) - ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ tsp paprika or Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C).
Grease or line a 12-cup muffin tin very well. - Prep veggies
- Sauté watery veggies (mushrooms, zucchini) for 2–3 minutes.
- Squeeze excess moisture from spinach or tomatoes.
- Whisk eggs
- In a large bowl, whisk eggs, milk, salt, pepper, and seasonings.
- Fill muffin cups
- Divide veggies evenly into cups.
- Sprinkle cheese over veggies.
- Pour egg mixture on top (¾ full).
- Bake
- Bake 18–22 minutes, until set and lightly golden.
- Cool slightly
- Let rest 5 minutes before removing.
🔥 Pro Tips
- Use silicone liners or spray generously — eggs stick!
- Don’t overbake or they’ll deflate.
- Chop veggies small for even cooking.
Variations
- 🥓 Add cooked bacon or sausage
- 🌶️ Spicy with jalapeños or chili flakes
- 🧀 Low-carb with extra cheese
- 🌱 Dairy-free: skip cheese, add herbs
Storage & Reheating
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: microwave 30–45 seconds
If you want, I can also share:
- Mediterranean version
- High-protein egg white muffins
- Air fryer method
- Kid-friendly combos
Just tell me 😊
