Instructions
1. Preheat & prepare
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with silicone/muffin liners.
2. Mix the eggs
- In a large bowl, whisk eggs + milk + salt + pepper + optional spices until smooth.
3. Add veggies & cheese
- Stir in shredded cheese, bell peppers, zucchini, carrot, and green onions until evenly combined.
4. Fill the muffin cups
- Pour the egg mixture evenly into the prepared muffin tin, about ¾ full.
5. Bake
- Bake 18–22 minutes, or until the eggs are set and lightly golden on top.
- Let cool 5 minutes before removing from the tin.
6. Serve
- Serve warm for breakfast or pack cold for lunchboxes.
- Optional: add a little ketchup or mild salsa for dipping.
⭐ Tips & Variations
- Swap vegetables for corn, spinach, or mushrooms.
- Add cooked bacon, ham, or sausage for protein.
- Make ahead: these muffins freeze well — just reheat for 30–40 seconds.
- Use mini muffin tins for bite-sized omelet bites.
If you want, I can make:
📌 A fun Facebook post version
🎥 A short Darija video script
📝 Or a printable recipe card for your blog
Do you want me to do that?
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