Vegetable omelet muffins are a convenient, nutritious, and delicious way to enjoy eggs, especially for kids. Packed with colorful vegetables and melted cheese, these bite-sized muffins are a great source of protein, vitamins, and minerals. They’re perfect for breakfast, lunch, or a mid-afternoon snack—and they’re easily customizable to suit your child’s tastes.
Ingredients
- 6 large eggs
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional, for a milder flavor)
- 1 small carrot, finely chopped
- ½ cup sweetcorn
- Optional: chopped bell peppers, broccoli florets, cherry tomatoes
- 2 tbsp coriander leaves, chopped (or parsley/chives)
- ½ cup shredded mozzarella cheese (or cheddar)
- Salt and black pepper, to taste
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick spray or line with paper cups.
2. Mix the Eggs
In a large bowl, beat the eggs until smooth and well combined. This creates the base for fluffy omelet muffins.
3. Add Vegetables
Stir in the chopped onion, carrot, green chili (if using), sweetcorn, and any additional vegetables. Season with salt, black pepper, and optional herbs like paprika or oregano.
4. Fold in Cheese
Gently fold in the shredded cheese. This adds flavor, creamy texture, and helps bind the muffins.
5. Fill the Muffin Tin
Spoon the mixture into the prepared tin, filling each cup about three-quarters full. Top with a little extra cheese for a cheesier finish, if desired.
6. Bake
Bake for 15–20 minutes, or until muffins are firm and lightly golden on top. Test doneness by inserting a toothpick—it should come out clean.
7. Cool and Serve
Let muffins cool for a few minutes before removing from the tin. Serve warm or cold.
Tips for Success
- Chop vegetables finely for even cooking and a uniform texture.
- Use different cheeses—mozzarella, cheddar, or dairy-free alternatives all work.
- Herbs add flavor—basil, thyme, or oregano enhance the taste.
- Make ahead—store in an airtight container in the fridge for 3–4 days and reheat as needed.
- Crispier tops—sprinkle breadcrumbs or crushed crackers before baking.
Variations
- Veggie-packed: Add spinach, zucchini, or peas for extra nutrients.
- Sweet twist: Include diced sweet potato or butternut squash for natural sweetness.
- Protein boost: Mix in cooked chicken, turkey, or bacon.
- Spicy option: Add jalapeños or a pinch of chili powder.
- Gluten-free: Naturally gluten-free; just ensure other ingredients don’t contain gluten.
- Fun shapes: Use colorful veggies or patterns to make them visually appealing for kids.
Why You’ll Love Them
Vegetable omelet muffins are versatile, nutritious, and easy to make. They’re perfect for meal prepping, quick breakfasts, or kid-friendly snacks. With endless combinations of vegetables, proteins, and cheeses, you can keep things exciting while sneaking in healthy ingredients.
Serve them warm or cold, and watch your little ones enjoy every bite!
