Here’s a simple and versatile recipe for Vegetable Omelette Muffins—perfect for breakfast, meal prep, or a quick snack. They’re fluffy, packed with veggies, and can be customized with your favorite cheeses and herbs.
Ingredients (makes ~12 muffins)
- 6–8 large eggs
- 1/4 cup milk (optional, makes them fluffier)
- 1 cup diced vegetables (bell peppers, spinach, tomatoes, onions, zucchini, mushrooms, etc.)
- 1/2 cup shredded cheese (cheddar, mozzarella, feta, or a mix)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder or dried herbs (optional)
- Optional add-ins: cooked bacon, ham, or sausage
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone/muffin liners.
- Prepare egg mixture: In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder/herbs.
- Add veggies and cheese: Stir in diced vegetables and half of the shredded cheese.
- Fill muffin tin: Pour the egg mixture evenly into the muffin cups, about 3/4 full. Sprinkle remaining cheese on top.
- Bake: 20–25 minutes, or until the muffins are set and lightly golden on top.
- Cool slightly: Let them sit 2–3 minutes before removing from the tin.
Tips & Variations:
- Use frozen vegetables if you don’t have fresh—just thaw and drain excess water first.
- For a low-carb or keto version, stick with non-starchy vegetables like spinach, zucchini, and bell peppers.
- These store well in the fridge for 4–5 days and can be reheated in the microwave.
- Add fresh herbs like chives, parsley, or basil for extra flavor.
If you want, I can also give a make-ahead freezer version where you bake a big batch and freeze them for grab-and-go breakfasts.
Do you want me to do that?
