Here’s a healthy, easy Vegetable Omelette Muffins recipe—perfect for breakfast, meal prep, or grab-and-go snacks 🥚🥦
Vegetable Omelette Muffins
Makes 12 muffins
Ingredients
- 8 large eggs
- ¼ cup milk (or half-and-half)
- Salt & black pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup bell peppers, diced
- ½ cup onion, finely chopped
- ½ cup spinach, chopped
- ½ cup mushrooms, chopped
- ¾ cup shredded cheese (cheddar, Monterey Jack, or feta)
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Grease a 12-cup muffin tin or use silicone liners.
- Prepare vegetables
- Lightly sauté mushrooms and onions for 2–3 minutes to remove moisture (optional but recommended).
- Mix eggs
- In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder.
- Assemble muffins
- Divide vegetables evenly among muffin cups.
- Sprinkle cheese on top.
- Pour egg mixture over vegetables, filling cups about ¾ full.
- Bake
- Bake 18–22 minutes until set in the center.
- Cool & serve
- Let cool 5 minutes before removing from pan.
Tips for Best Results
- Don’t overfill—eggs puff while baking.
- Silicone muffin pans prevent sticking best.
- Store in fridge up to 4 days or freeze up to 2 months.
Easy Variations
- Protein boost: add cooked turkey sausage or bacon
- Low-carb: skip milk
- Mediterranean: spinach, feta, tomatoes
- Spicy: add diced jalapeños or hot sauce
If you’d like, I can also give you a mini muffin version, dairy-free option, or a kid-friendly veggie combo.
