Yes! Vegetable omelette muffins are clutch—easy, healthy, meal-prep heroes 🥚🧁
Great for busy mornings or grab-and-go snacks.
Simple Vegetable Omelette Muffins
Ingredients (makes ~12)
- 8–10 eggs
- ¼ cup milk or cream (optional, for fluffiness)
- Salt & black pepper
- 1 cup mixed vegetables, finely chopped:
- Bell peppers
- Spinach
- Onion
- Mushrooms
- Zucchini
- ½ cup cheese (cheddar, feta, or mozzarella)
- Olive oil or cooking spray
How to Make Them
- Prep oven
Preheat to 375°F (190°C). Grease a muffin tin really well. - Cook veggies (important!)
Sauté veggies briefly to remove moisture. Let cool slightly. - Mix eggs
Whisk eggs, milk, salt, and pepper until smooth. - Assemble
Divide veggies and cheese evenly into muffin cups.
Pour egg mixture over, filling about ¾ full. - Bake
Bake 18–22 minutes, until set and lightly golden. - Cool
Let them rest 5 minutes before removing.
Flavor Combos You’ll Love
- 🧀 Spinach + feta + onion
- 🍄 Mushroom + Swiss + thyme
- 🌶️ Bell pepper + onion + cheddar
- 🌿 Zucchini + parmesan + basil
Tips
- Silicone liners = zero sticking
- Don’t overfill (they puff!)
- Store in fridge up to 4 days
- Freeze up to 2 months (reheat 30–60 sec in microwave)
If you want, I can make this dairy-free, high-protein, keto, or kid-friendly—just tell me the goal 😄
