Vegetable omelette muffins are a great make-ahead breakfast—healthy, filling, and easy to customize 🥚🥦
Here’s a simple, reliable recipe:
Vegetable Omelette Muffins
Ingredients (makes 12):
- 8 large eggs
- ¼ cup milk (optional, for fluffiness)
- ½ cup bell peppers, finely chopped
- ½ cup onion, finely chopped
- ½ cup spinach, chopped
- ½ cup mushrooms, diced
- ½ cup shredded cheese (cheddar, mozzarella, or feta – optional)
- Salt and black pepper to taste
- ½ tsp paprika or chili flakes (optional)
- Cooking spray or oil
Instructions:
- Preheat oven to 180°C (350°F). Grease a muffin tin well.
- Lightly sauté onions and mushrooms for 2–3 minutes (optional but improves flavor).
- In a bowl, whisk eggs, milk, salt, pepper, and spices.
- Divide vegetables evenly among muffin cups.
- Pour egg mixture over vegetables, filling each cup about ¾ full.
- Sprinkle cheese on top if using.
- Bake for 18–22 minutes, until set in the center.
- Let cool slightly before removing.
Tips & Variations:
- Add zucchini, tomatoes, broccoli, or corn.
- Make them protein-packed with beans or tofu.
- Store in the fridge up to 4 days or freeze for 1 month.
- Reheat in microwave for 30–40 seconds.
If you want, I can give a no-cheese vegan version, high-protein option, or kid-friendly mix-ins.
