Here’s a Vegetable Omelette Muffins recipe 🥦🍅—easy, healthy, and perfect for breakfast or snacks.
Ingredients (makes 6–8 muffins)
- 6 large eggs
- ¼ cup milk
- ½ cup bell peppers, diced
- ½ cup spinach or kale, chopped
- ¼ cup onion, finely chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or your favorite)
- Salt & pepper to taste
- Optional: cherry tomatoes, mushrooms, or herbs
Instructions
- Preheat oven:
- Set to 350°F (175°C) and grease a muffin tin or use silicone liners.
- Prepare vegetables:
- Lightly sauté onions, bell peppers, and mushrooms (optional) for 2–3 minutes to soften.
- Mix eggs:
- In a bowl, whisk eggs with milk, salt, and pepper.
- Assemble muffins:
- Divide sautéed vegetables evenly among muffin cups.
- Pour egg mixture over vegetables, filling about ¾ full.
- Sprinkle cheese on top.
- Bake:
- Bake 18–22 minutes until eggs are set and lightly golden.
- Cool & serve:
- Let muffins cool 2–3 minutes before removing from the tin.
- Serve warm or store in the fridge for 3–4 days.
Tips & Variations
- Extra veggies: Add zucchini, broccoli, or corn.
- Protein boost: Add cooked bacon, sausage, or ham.
- Herbs & spices: Add parsley, chives, paprika, or chili flakes.
- Make-ahead: Store in fridge or freeze; reheat in microwave for 30–60 seconds.
I can also give a low-carb, dairy-free version or a mini bite-sized version if you want.
Do you want me to do that?
