Colorful, healthy, and perfect for little hands
Vegetable Omelet Muffins are a fun and nutritious way to get kids excited about breakfast. Packed with colorful vegetables and fluffy eggs, these mini muffins are easy to hold, easy to eat, and easy to love. They’re baked, not fried, making them a healthy, mess-free option for busy mornings, school lunches, or after-school snacks.
Best of all, they’re customizable—perfect for picky eaters!
Why Kids (and Parents) Love Them
- Kid-sized portions
- Hidden veggies in every bite
- High in protein for growing kids
- Make-ahead & freezer-friendly
They taste great warm or cold and reheat beautifully.
Ingredients You’ll Need
- 6 large eggs
- ¼ cup milk
- ½ cup bell peppers, finely chopped
- ¼ cup carrots, grated
- ¼ cup zucchini, grated (squeezed dry)
- ¼ cup shredded cheese (cheddar or mozzarella)
- Salt & pepper, to taste
Optional add-ins (kid-friendly): corn, peas, spinach, ham bits
Step-by-Step Instructions
1. Prep the Muffin Tin
Preheat oven to 180°C (350°F). Grease a muffin tin or line with silicone cups.
2. Mix the Eggs
In a bowl, whisk eggs with milk, salt, and pepper until light and fluffy.
3. Add the Veggies
Stir in chopped vegetables and cheese.
4. Fill the Cups
Pour the mixture evenly into muffin cups, filling about ¾ full.
5. Bake
Bake for 15–18 minutes, until set and lightly golden on top.
6. Cool & Serve
Let cool slightly before serving. Perfect warm or at room temperature.
Tips for Kid-Approved Muffins
- Chop veggies very small
- Use mild cheese for picky eaters
- Silicone liners prevent sticking
- Let kids help choose the veggies
Storage & Reheating
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat: microwave 20–30 seconds
Final Thoughts
Vegetable Omelet Muffins are a smart, tasty solution for feeding kids well without the fuss. Colorful, nutritious, and fun to eat, they’re a win for both parents and kids 🥚🌈