Looking for a fun, nutritious, and kid-approved breakfast option? Vegetable omelet muffins are the perfect solution! These mini omelets baked in a muffin tin are packed with colorful vegetables and protein-rich eggs, making them a healthy start to the day.
Not only are they adorable and easy to eat, but they’re also incredibly versatile—you can sneak in a variety of veggies, add cheese, or even include bits of cooked chicken or turkey. Perfect for school mornings or weekend brunches, these muffins are ideal for little hands and picky eaters. Plus, they can be made ahead and stored in the fridge or freezer for quick and easy meals during busy mornings. This recipe is specifically tailored for kids, with a gentle flavor and soft texture that even toddlers will love.
Ingredients
- 6 large eggs
- ¼ cup milk (dairy or non-dairy)
- ½ cup shredded cheddar cheese (optional)
- ½ cup finely chopped carrots
- ½ cup finely chopped spinach or kale
- ¼ cup finely chopped red bell pepper
- ¼ cup chopped zucchini (optional)
- 2 tablespoons finely chopped onion (optional for older kids)
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- ½ teaspoon dried oregano or mixed herbs
- Olive oil or non-stick spray for greasing the muffin tin
Instructions
- Preheat the Oven
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with olive oil or non-stick spray to prevent sticking. - Prepare the Vegetables
Wash and finely chop all vegetables. Ensure they are chopped very small, especially for younger children, to ensure a smooth texture and even distribution in the muffins. - Whisk the Eggs
In a large mixing bowl, crack the eggs and whisk them together with the milk. Add salt, pepper (if using), and herbs to the egg mixture. - Add the Vegetables and Cheese
Gently stir in the chopped vegetables and shredded cheese into the egg mixture. Mix well so that everything is evenly combined. - Pour into Muffin Tin
Using a spoon or small ladle, pour the egg mixture evenly into each muffin cup. Fill each about ¾ full to allow room for rising. - Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are fully set and slightly golden on top. You can check doneness by inserting a toothpick in the center; if it comes out clean, they are ready. - Cool and Serve
Remove the muffins from the oven and let them cool for 5–10 minutes before gently removing them from the tin. Serve warm, or allow to cool completely and store in an airtight container in the refrigerator for up to 4 days. - Freezing Option
These muffins freeze wonderfully! Let them cool completely, then place them in a zip-lock bag or airtight container. Reheat in the microwave for 30–40 seconds before serving.