Vegetable omelette muffins

Here’s an easy, healthy Vegetable Omelette Muffins recipe—great for breakfast meal prep or quick snacks.

Vegetable Omelette Muffins

Ingredients (Makes 10–12)

• 8 large eggs
• ¼ cup milk (or cream for richer flavor)
• 1 cup mixed vegetables, finely chopped
  (bell peppers, spinach, onion, mushrooms, zucchini, broccoli)
• ½ cup shredded cheese (cheddar, mozzarella, or feta)
• Salt & black pepper, to taste
• ½ tsp garlic powder or onion powder (optional)
• Cooking spray or oil

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin well.
2. Prep veggies
   • Sauté firmer veggies (onion, peppers, mushrooms) 2–3 minutes to remove moisture.
   • Let cool slightly.
3. Mix eggs
   • Whisk eggs, milk, salt, pepper, and seasonings.
4. Assemble
   • Divide veggies evenly among muffin cups.
   • Sprinkle cheese on top.
   • Pour egg mixture over, filling each cup about ¾ full.
5. Bake
   • Bake 18–22 minutes, until set in the center.
6. Cool & serve
   • Rest 5 minutes before removing.

Tips & Variations

• Low-carb: Skip milk, add extra veggies.
• Protein boost: Add cooked turkey sausage or ham.
• Dairy-free: Omit cheese or use dairy-free cheese.
• Italian-style: Add cherry tomatoes, basil, and Parmesan.
• Spicy: Add chili flakes or diced jalapeños.

Storage

• Fridge: Up to 4 days
• Freezer: Up to 2 months
• Reheat in microwave 30–45 seconds.

If you want, tell me what veggies you have—I’ll customize it for you 🥚🥦🧀