Here’s a kid-friendly, colorful, and easy recipe that’s perfect for breakfast, lunchboxes, or snacks 🧁🥚
🥕🫑 Vegetable Omelet Muffins for Kids
Ingredients
- 6 large eggs
- ¼ cup milk
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup finely chopped vegetables
(carrot, bell pepper, zucchini, spinach, broccoli – kid favorites) - Salt & pepper (very light for kids)
- Optional: a pinch of garlic powder or paprika
Instructions
- Preheat oven
Preheat to 180°C / 350°F. Grease a muffin tin or use silicone liners. - Prepare the egg mixture
In a bowl, whisk eggs with milk, salt, and pepper. - Add veggies & cheese
Stir in chopped vegetables and cheese. - Fill the muffin cups
Pour mixture evenly into muffin cups, about ¾ full. - Bake
Bake for 18–22 minutes, until puffed and set in the center. - Cool & serve
Let cool slightly, then remove from pan.
Tips for Kids
- Chop veggies very small so kids don’t notice them 😉
- Use fun silicone molds (stars, hearts).
- Add cooked chicken or turkey for protein.
Storage
- Fridge: up to 4 days
- Freezer: up to 1 month (reheat in microwave)
If you want, I can:
- Write this as a school-lunch post
- Make a no-cheese version
- Create a viral Facebook caption for moms 👩👧👦
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