These Vegetable Omelet Muffins are soft, colorful, and packed with veggies—perfect for kids’ breakfasts, school lunches, or quick snacks. They’re easy to customize with your child’s favorite vegetables and cheese.
🛒 Ingredients (Makes 12 Muffins)
6 large eggs
¼ cup milk
½ cup shredded cheese (cheddar or mozzarella)
½ cup bell peppers, finely diced
¼ cup carrots, grated
¼ cup spinach, finely chopped
2 tbsp onion, finely chopped (optional)
Salt & pepper, to taste
½ tsp garlic powder (optional)
½ tsp butter or oil (for greasing)
👩🍳 Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin well.
Whisk eggs and milk in a bowl until fluffy. Season lightly.
Stir in veggies and cheese until evenly mixed.
Pour mixture into muffin cups, filling about ¾ full.
Bake for 18–22 minutes, until set and lightly golden.
Cool 5 minutes, then gently remove.
⭐ Kid-Friendly Tips
Use silicone muffin liners for easy release
Swap veggies: corn, peas, zucchini, or broccoli
Add diced turkey or ham for extra protein
Cut into halves for toddlers
🧊 Storage
Refrigerate up to 4 days
Freeze up to 2 months (reheat 30–40 sec in microwave)
