Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease or line a 12-cup muffin tin with non-stick spray or silicone liners.
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Stir in the shredded cheese.
Step 3: Add the Vegetables
- Evenly distribute the bell peppers, spinach, tomatoes, carrots, and any optional meat into the muffin tin cups.
- Pour the egg mixture over the veggies, filling each cup about 3/4 full.
Step 4: Bake
- 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.
- Remove from the oven and let cool for a few minutes before serving.
Serving Suggestions
- Serve warm with a side of fruit or toast for a complete breakfast.
- 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
- Remove Excess Moisture: Pat veggies like tomatoes and spinach dry before adding them to avoid watery muffins.
- Make It Fun: Use colorful bell peppers and cheese for a visually appealing dish.
- 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! 🥚🌱✨