These muffin-sized omelets are perfect for busy mornings, school snacks, or a fun weekend breakfast. They’re packed with veggies, easy to customize, and perfect for little hands. Kids love the “muffin” shape, and you’ll love that they’re freezable and portable.
Ingredients
(Makes about 12 muffins)
· Base:
· 6 large eggs
· ¼ cup milk (or unsweetened almond milk)
· ½ cup shredded cheese (cheddar, mozzarella, or Colby Jack work well)
· Salt and pepper to taste (optional)
· Veggies (Choose 2-3, about ¾ cup total, finely chopped):
· Spinach (finely chopped)
· Bell peppers (red, yellow, or green)
· Broccoli florets (very finely chopped or steamed)
· Grated zucchini (squeeze out excess water with a paper towel)
· Grated carrot
· Mushrooms (finely diced)
· Sweet corn kernels (thawed if frozen)
· Optional Add-Ins for Protein:
· ¼ cup diced ham, cooked bacon, or cooked sausage
· ¼ cup black beans (rinsed and drained)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin very well with non-stick spray or butter, or use silicone muffin cups for easy removal.
- Whisk Base: In a large bowl, whisk the eggs and milk together until well combined. Stir in the shredded cheese. Season lightly if desired (remember, cheese is salty).
- Add Mix-ins: Stir in your chosen finely chopped vegetables and any optional protein.
- Fill & Bake: Evenly pour the egg mixture into the prepared muffin cups, filling each about ⅔ to ¾ full.
· Bake for 18-22 minutes, or until the tops are lightly golden and the centers are set (a toothpick inserted should come out clean). - Cool & Serve: Let the muffins cool in the tin for 5 minutes before carefully removing them with a spoon or butter knife. Serve warm, at room temperature, or chilled.
For Parents: Tips & Tricks
· Get Kids Involved: Let them choose the veggies and cheese, crack the eggs, or stir the mixture. They’re more likely to eat what they help make!
· Disguise Veggies: Finely grate or chop veggies so they blend in. Spinach and grated zucchini are great “hidden” options.
· Make-Ahead & Freeze: These are perfect for meal prep! Let them cool completely, then store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat from frozen in the microwave for 45-60 seconds or in a toaster oven.
· Dippable Fun: Serve with a side of ketchup, mild salsa, or yogurt for dipping.
· Allergy/Diet Substitutes:
· Dairy-Free: Use dairy-free milk and cheese.
· Egg-Only: Omit the cheese for a simpler version.
Fun Flavor Combos for Kids
· Pizza Muffin: Add finely diced pepperoni and a pinch of Italian seasoning.
· “Everything” Muffin: Add a sprinkle of everything bagel seasoning before baking.
· Cheesy Broccoli: Steamed tiny broccoli florets and extra cheddar.
· Ham & Cheese: Diced ham with Swiss or cheddar cheese.
Enjoy these protein-packed, veggie-loaded bites that make breakfast a no-fuss win!