Of course! Vegetable Omelet Muffins are a fantastic way to get a healthy, protein-packed breakfast into kids (and adults!) in a fun, portable form. They are perfect for busy mornings, lunchboxes, or as a healthy snack.
This recipe is designed to be mild, cheesy, and appealing to young palates, while being packed with hidden veggies.
Kid-Friendly Vegetable Omelet Muffins
These are like mini, crustless quiches that are easy for little hands to hold. You can customize the vegetables based on what your child likes best.
Yield: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Ingredients
· 8 large eggs
· ¼ cup milk (whole or 2%)
· 1 cup shredded cheddar or mozzarella cheese
· ½ cup finely chopped broccoli florets
· ¼ cup finely grated zucchini (squeeze out excess water with a paper towel)
· ¼ cup finely diced red bell pepper (or carrot)
· 2 tablespoons finely chopped onion or scallions (optional)
· ¼ teaspoon garlic powder
· ¼ teaspoon paprika (optional, for color)
· Salt and pepper to taste (a light pinch of each)
· Cooking spray or olive oil for greasing
Optional Add-ins:
· 2 tablespoons diced ham or cooked crumbled bacon
· 1 tablespoon chopped fresh parsley or chives
Instructions
- Prep: Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with cooking spray or olive oil. This is key for easy removal!
- Prepare the Veggies: Make sure all your vegetables are chopped very finely. This helps them cook evenly and makes the muffins less challenging for picky eaters.
- Whisk the Base: In a large bowl, whisk the eggs and milk together until well combined and a little frothy.
- Combine Everything: Stir in the shredded cheese, all the chopped vegetables, garlic powder, paprika, and a light pinch of salt and pepper. Mix until everything is evenly distributed.
- Fill the Muffin Cups: Carefully pour or ladle the egg mixture into the prepared muffin cups, filling each one about ¾ full.
- Bake: Bake for 18-22 minutes, or until the tops are lightly golden and the centers are set (they shouldn’t jiggle when you gently shake the pan).
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before carefully running a butter knife around the edges to pop them out. Serve warm.
Why Kids (and Parents!) Love These
· Fun Shape: The muffin shape is more fun and manageable than a regular omelet.
· Perfect for Tiny Hands: Easy for kids to hold and eat themselves.
· Hide the Veggies: Finely grated and chopped veggies blend right in with the cheesy egg.
· Meal Prep Hero: Make a batch on Sunday for quick breakfasts all week.
Success Tips & Tricks
· Don’t Overcook: They will continue to cook a little after you take them out of the oven. Overcooking can make them rubbery.
· Squeeze the Zucchini: This is the most important step for zucchini! If you don’t remove the excess water, your muffins will be soggy.
· Customize Freely:
· Picky Eater? Use only one “safe” veggie like red bell pepper and add more cheese.
· Other Veggies to Try: Finely chopped spinach, mushrooms, or corn.
· Dairy-Free? Use a dairy-free milk and cheese alternative.
· Storage:
· Fridge: Let cool completely and store in an airtight container in the refrigerator for up to 4 days.
· Freezer: These freeze beautifully! Place cooled muffins in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months.
· Reheating: Reheat in the microwave for 30-60 seconds, or in a toaster oven/regular oven at 350°F until warm.
Enjoy these easy, healthy, and delicious muffins