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