Here’s an easy, healthy recipe for Vegetable Omelet Muffins — perfect for meal prep, breakfast on-the-go, or a light lunch.
🥚 Vegetable Omelet Muffins
🛒 Ingredients (Makes 10–12 muffins)
- 8 large eggs
- ¼ cup (60 ml) milk (optional, for fluffier texture)
- ½ cup bell peppers, finely diced
- ½ cup spinach, chopped
- ¼ cup onion, finely diced
- ¼ cup mushrooms, chopped
- ½ cup shredded cheese (cheddar, mozzarella, or feta)
- Salt & black pepper to taste
- Optional: scallions, cooked bacon bits, cherry tomatoes, or herbs
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Grease a muffin tin well or use silicone liners.
- Prep veggies
- If using watery vegetables (like mushrooms or spinach), sauté briefly to remove excess moisture.
- Whisk eggs
- In a bowl, whisk eggs, milk, salt, and pepper until combined.
- Assemble
- Evenly divide vegetables and cheese into muffin cups.
- Pour egg mixture over the top, filling about ¾ full.
- Bake
- Bake 18–22 minutes, until set in the center.
- Cool slightly before removing from the pan.
❄️ Storage
- Refrigerate up to 4 days.
- Freeze up to 2 months.
- Reheat in microwave for 30–60 seconds.
💡 Tips for Perfect Muffins
- Don’t overfill — eggs expand while baking.
- Let them cool a few minutes before removing (they deflate slightly).
- Silicone muffin pans work best for easy removal.
If you’d like, I can give you a high-protein, low-carb version or a Mediterranean-style combo that’s especially flavorful.
