Mornings can be hectic, especially when it comes to getting kids to eat something healthy before school. That’s where these Vegetable Omelet Muffins come to the rescue! Packed with protein and vibrant veggies, these mini omelets are not only adorable but also incredibly versatile and easy to prepare ahead of time.
Perfect for tiny hands, these muffins are a great way to sneak in some vegetables without the fuss. Whether your child loves bell peppers, spinach, or cheese, you can customize the ingredients to suit your little one’s taste.
These muffins are also ideal for meal prepping—just pop a few into a lunchbox or reheat for a quick afternoon snack. Let’s dive into this kid-approved breakfast idea that makes mornings easier and tastier!
Ingredients:
For 12 muffins:
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6 large eggs
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1/4 cup milk (any kind)
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup shredded cheddar cheese
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1/3 cup chopped baby spinach
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1/3 cup finely chopped red bell pepper
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1/3 cup chopped cherry tomatoes (optional)
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1/4 cup chopped cooked broccoli (optional)
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1 tablespoon olive oil (for greasing or use spray)
Prep & Cook Time:
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Preparation time: 10 minutes
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Cooking time: 20 minutes
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Total time: 30 minutes
Preparation Steps:
1. Preheat Your Oven
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or non-stick spray. This helps prevent sticking and makes cleanup easier.
2. Whisk the Eggs
In a medium bowl, crack the eggs and whisk them until fluffy. Add the milk, salt, and pepper. Mix until well combined. The milk makes the omelet muffins extra soft and tender.
3. Add the Veggies and Cheese
Stir in the shredded cheddar cheese, chopped spinach, bell pepper, and any additional vegetables you’re using. If your kids prefer a smoother texture, sauté the vegetables lightly in a pan before mixing them in.
4. Fill the Muffin Tin
Using a ladle or a spoon, evenly divide the mixture among the 12 muffin cups. Fill each cup about ¾ full to allow room for the eggs to rise while baking.
5. Bake to Perfection
Place the muffin tray in the oven and bake for 18–22 minutes, or until the muffins are puffed and a toothpick inserted in the center comes out clean. The tops should be slightly golden.
6. Cool and Serve
Let the muffins cool in the pan for 5 minutes before removing them. Serve warm, or let them cool completely and store in the refrigerator for up to 4 days. They can also be frozen for future breakfasts!
Serve these vegetable omelet muffins with a side of fresh fruit, toast, or yogurt for a complete and balanced breakfast. You can also pack them into your kid’s lunchbox for a protein-rich meal on the go.
Helpful Tips:
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Picky eater tip: Involve your child in choosing the veggies! When kids pick what goes in, they’re more likely to eat it.
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Make-ahead: You can prep the egg mixture the night before and pour it into the muffin tray in the morning.
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Freezer-friendly: Store in a zip-lock bag and reheat in the microwave for 30–45 seconds.
These Vegetable Omelet Muffins are the perfect way to make mornings healthier and happier for your little ones. Not only are they packed with nutrients, but they’re also colorful, flavorful, and easy to make in batches. Whether served fresh out of the oven or reheated during the week, they make breakfast time something to look forward to. So grab your eggs and veggies—because breakfast just got fun!