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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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 -8 muffins
Course: Breakfast
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
  2. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  3. Chop the vegetables and chicken sausage into small pieces.
  4. Fill each muffin cup about halfway with the vegetable and sausage mixture.
  5. Pour the egg mixture evenly over the vegetables, filling each cup about ¾ full.
  6. Sprinkle shredded cheese on top of each muffin.
  7. Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
  8. 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.