Mini Veggie Omelette Muffins: A Fun & Healthy Breakfast for Kids
These mini vegetable omelette muffins are the perfect healthy, protein-packed breakfast for kids and adults alike! Made with fluffy eggs, colorful veggies, and melted cheese, they are easy to prepare, customizable, and great for meal prep. Enjoy them as a quick breakfast, a school lunchbox snack, or an on-the-go bite for busy mornings!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: International
Ingredients
Scale
- 6 medium-sized eggs
- 4 tbsp milk or cream
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped chicken sausage (optional)
- 1.5 cups mixed veggies (any type of vegetables you like)
- ½ cup shredded cheese
- 1 tbsp butter (for greasing)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Chop the vegetables and chicken sausage into small pieces.
- Fill each muffin cup about halfway with the vegetable and sausage mixture.
- Pour the egg mixture evenly over the vegetables, filling each cup about ¾ full.
- Sprinkle shredded cheese on top of each muffin.
- Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
- Let cool for a few minutes before removing from the tin. Serve warm or store for later!
Notes
- Use any vegetables you like, such as spinach, bell peppers, mushrooms, or tomatoes.
- Swap chicken sausage for turkey, ham, or keep it vegetarian.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5 minutes.
- Serve with toast, yogurt, or fruit for a complete breakfast.