Perfect for meal prep! 🥚✨
Here’s a healthy, easy recipe for Vegetable Omelette Muffins — fluffy, protein-packed bites you can eat for breakfast, lunch, or a snack.
🥦 Ingredients (makes 10–12 muffins)
- 8 large eggs
- ¼ cup milk (or any milk alternative)
- Salt and pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or feta work great)
- 1 cup mixed vegetables, finely chopped — such as:
- Bell peppers
- Spinach or kale
- Onion
- Tomato (remove seeds to avoid sogginess)
- Zucchini, broccoli, or mushrooms
- Optional: cooked diced ham, bacon bits, or tofu for extra protein
🔪 Instructions
- Preheat oven
- Set to 375°F (190°C).
- Grease a 12-cup muffin tin lightly with oil or cooking spray, or use silicone liners.
- Prepare the egg mixture
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cheese and chopped veggies (and protein, if using).
- Fill the muffin tin
- Divide the mixture evenly among muffin cups — fill each about ¾ full.
- Bake
- Bake for 18–22 minutes, until the tops are puffed and lightly golden.
- They’ll deflate slightly as they cool — that’s normal.
- Cool and serve
- Let cool for 5 minutes, then remove from the tin.
- Serve warm, or cool completely and store.
🧊 Storage & Reheating
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Wrap individually and freeze up to 2 months.
- Reheat: Microwave 20–30 seconds per muffin or warm in the oven at 350°F (175°C) for 10 minutes.
💡 Flavor Ideas
- Mediterranean: Spinach, sun-dried tomatoes, feta, and olives
- Southwestern: Bell pepper, corn, black beans, cheddar, and a pinch of chili powder
- Classic Breakfast: Ham, onion, and cheddar
Would you like me to give you a low-carb or dairy-free version next?
