Vegetable Omelet Muffins for Kids 🥚🌱✨


 

Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease or line a 12-cup muffin tin with non-stick spray or silicone liners.

Step 2: Prepare the Egg Mixture

  1. In a medium bowl, whisk together the eggsmilksalt, and pepper until smooth.
  2. Stir in the shredded cheese.

Step 3: Add the Vegetables

  1. Evenly distribute the bell peppersspinachtomatoescarrots, and any optional meat into the muffin tin cups.
  2. Pour the egg mixture over the veggies, filling each cup about 3/4 full.

Step 4: Bake

  1. Place the muffin tin in the oven and bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top.
  2. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions

  1. Serve warm with a side of fruit or toast for a complete breakfast.
  2. Pack them in your child's lunchbox with some veggie sticks for a balanced meal.

Why You’ll Love This Recipe

  • Healthy and Nutritious: Loaded with protein and veggies for sustained energy.
  • Customizable: Swap or add veggies and cheese based on your child's preferences.
  • Kid-Friendly: Bite-sized and easy to grab, making them perfect for little hands.

Pro Tips for Success

  1. Remove Excess Moisture: Pat veggies like tomatoes and spinach dry before adding them to avoid watery muffins.
  2. Make It Fun: Use colorful bell peppers and cheese for a visually appealing dish.
  3. Freeze for Later: Make a big batch and freeze leftovers in an airtight container. Reheat in the microwave for quick breakfasts.

Storage

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Wrap individually and freeze for up to 2 months.

These Vegetable Omelet Muffins are a nutritious, kid-friendly recipe that makes mornings easier and more delicious. Customize them to suit your family’s tastes and enjoy a healthy start to the day! 🥚🌱✨