Mini omelet muffins packed with colorful veggies and cheese. Soft, fluffy, and bite-sized—perfect for breakfast, lunchboxes, or snacks. Easy to make ahead and freezer-friendly for busy mornings.
Explanation
These omelet muffins are a playful twist on traditional omelets. Eggs are whisked with milk and cheese, then combined with finely chopped vegetables. The mixture is baked in a muffin tin, creating individual portions that are easy for kids to grab and eat. They’re nutritious, customizable, and can be made mild in flavor to suit little taste buds.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12 mini muffins
Ingredients
- 6 large eggs
- ½ cup milk
- ½ cup shredded cheddar cheese (or mozzarella)
- ½ cup finely chopped carrots
- ½ cup finely chopped bell peppers (red, yellow, or green)
- ¼ cup finely chopped spinach or broccoli
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional, mild for kids)
- 1 teaspoon olive oil or butter (for greasing muffin tin)
Products for Using in Recipe
- Use silicone muffin cups for easy release and cleanup.
- Fresh vegetables add color and nutrition.
- Mild cheeses like mozzarella or cheddar are kid-approved.
- A non-stick muffin tray ensures perfect shapes.
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin with olive oil or butter.
- In a bowl, whisk eggs, milk, salt, and pepper until smooth.
- Stir in cheese and chopped vegetables.
- Pour mixture evenly into muffin cups (about ¾ full).
- Bake for 18–20 minutes until muffins are set and lightly golden.
- Let cool slightly before removing from the tray.
- Serve warm or pack into lunchboxes.