Vegetable omelet muffins

Ooo, great choice—vegetable omelet muffins are clutch for meal prep 🙌
Here’s a simple, flexible go-to recipe.

Vegetable Omelet Muffins

Ingredients (makes ~12)

• 8 large eggs
• ¼ cup milk (or dairy-free milk)
• 1 cup mixed veggies, finely chopped
  • bell peppers, onion, spinach, zucchini, mushrooms, broccoli—whatever you’ve got
• ½ cup shredded cheese (cheddar, feta, mozzarella, or skip it)
• Salt & pepper to taste
• Optional extras: garlic powder, paprika, chili flakes, fresh herbs

Instructions

1. Preheat oven to 375°F / 190°C. Grease a muffin tin well or use silicone liners.
2. Sauté veggies (optional but recommended): cook harder veggies like onions, peppers, mushrooms for 3–5 min to soften and remove moisture.
3. Whisk eggs, milk, salt, pepper, and any spices.
4. Fill muffin cups about ¾ full with veggies, sprinkle in cheese, then pour egg mixture over.
5. Bake 18–22 minutes, until set in the center.
6. Cool slightly, then pop them out.

Pro Tips

• Chop veggies small so they cook evenly.
• Don’t overfill—these puff up!
• Silicone muffin trays = zero sticking 😌

Flavor Combos (quick inspo)

• Mediterranean: spinach + feta + red onion
• Southwest: bell pepper + onion + pepper jack + cumin
• Garden: zucchini + mushroom + cheddar + thyme

Storage

• Fridge: up to 4 days
• Freezer: up to 2 months (reheat 30–60 sec in microwave)

Want them high-protein, dairy-free, or kid-friendly?