Vegetable omelette muffins are a great make-ahead breakfast or snack — high in protein, easy to customize, and perfect for meal prep. Here’s a simple, delicious recipe:
🧁 Vegetable Omelette Muffins
Ingredients (makes 12 muffins)
- 8 large eggs
- ¼ cup milk (or plant-based milk)
- Salt and black pepper, to taste
- ½ cup bell peppers, finely chopped
- ½ cup spinach, chopped
- ¼ cup red onion, finely diced
- ½ cup cherry tomatoes, chopped (optional)
- ⅓ cup shredded cheese (cheddar, mozzarella, or feta — optional)
- Olive oil or nonstick spray (for greasing the muffin tin)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line with silicone muffin cups.
- Whisk the eggs in a large bowl. Add milk, salt, and pepper. Mix well.
- Stir in vegetables (and cheese, if using). Mix until evenly distributed.
- Pour mixture into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.
- Cool slightly before removing from the pan.
Tips
- You can add cooked meats like diced ham, turkey bacon, or crumbled sausage.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30–45 seconds before serving.
Would you like me to give you a specific flavor variation (like Mediterranean, spicy Southwest, or low-carb keto style)?
