Here’s an easy and healthy vegetable omelette muffins recipe 🥚🥦—perfect for breakfast or meal prep:
🧁 Vegetable Omelette Muffins
Ingredients (6–8 muffins)
- 6 large eggs
- ¼ cup milk (optional, for fluffiness)
- Salt & pepper to taste
- ½ cup bell peppers, diced
- ¼ cup onion, finely chopped
- ¼ cup spinach, chopped
- ¼ cup tomatoes, diced
- ¼ cup shredded cheese (optional)
Instructions
- Preheat
- Oven: 375°F (190°C)
- Air fryer: 320°F (160°C)
- Prepare veggies
- Lightly sauté onions and peppers (optional, adds flavor).
- Pat dry to avoid soggy muffins.
- Mix eggs
- Whisk eggs, milk, salt, and pepper.
- Assemble muffins
- Grease muffin tin or use liners.
- Divide veggies (and cheese) evenly into cups.
- Pour egg mixture about ¾ full.
- Bake / Air fry
- Oven: 18–22 min
- Air fryer: 10–12 min
- Center should be set and slightly puffed.
- Cool & serve
- Let rest 5 min before removing from tin.
⭐ Tips & Variations
- Add mushrooms, zucchini, or broccoli for extra veggies
- Use feta or cheddar for different flavors
- Store in fridge up to 4 days; reheat in microwave 20–30 sec
- For single-serve, use ramekins instead of muffin tin
I can also give a high-protein version, kid-friendly version, or cheese-free version if you want.
Which one do you want?
