👩🍳 Instructions
1. Prepare the vegetables
Chop everything very small — this helps kids eat them easily.
2. Make the egg mixture
In a bowl, whisk:
- eggs
- milk
- salt & pepper
- (optional paprika/oregano)
Stir in the shredded cheese.
3. Add the veggies
Fold in all the chopped vegetables.
4. Fill the muffin cups
Grease a muffin tray well.
Pour the mixture in — about ¾ full.
5. Bake
Bake at 180°C / 350°F for 15–20 minutes,
until fluffy and lightly golden on top.
🌟 Why Kids Love Them
✔ Soft, bite-sized, and fun
✔ Mild flavor
✔ Colorful veggies
✔ Easy to hold — perfect for little hands!
🍽️ Serve With:
- Toast
- Fruit slices
- Yogurt drinks
- Or pack them in lunchboxes!
❄️ Make-Ahead Option
They freeze beautifully!
Freeze, then microwave 20–25 seconds in the morning — lifesaver on busy school days.
If you want, I can also create:
✨ a Facebook caption,
✨ a short video script,
✨ or a cute carousel post for these omelet muffins!
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