Veggie Omelette Muffins

These Veggie Omelette Muffins are fluffy, cheesy, colorful, and packed with vegetables. They’re an easy make-ahead breakfast or snack that can be customized with your favorite vegetables. Similar baked omelet recipes typically use eggs, vegetables, and cheese and bake in a muffin tin until puffed and set.

Ingredients

• 6 large eggs
• ¼ cup milk
• ½ cup shredded cheddar cheese
• ½ cup finely diced bell pepper
• ¼ cup finely chopped onion
• ½ cup chopped spinach
• ¼ cup finely diced mushrooms
• ¼ cup diced tomato, seeds removed
• 1 tbsp fresh parsley, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp paprika
• 1 tbsp olive oil or cooking spray

Directions

1. Prepare the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 12-cup muffin tin with cooking spray or olive oil.

2. Prepare the vegetables

Heat a small skillet over medium heat and add a little olive oil.

Add the onion, bell pepper, and mushrooms. Cook for 3–4 minutes, until they begin to soften.

Add the spinach and cook for another 1 minute, just until wilted.

Remove from the heat and let the vegetables cool slightly. This helps prevent them from cooking the eggs before the muffins go into the oven.

3. Prepare the egg mixture

Crack the eggs into a large bowl.

Add the milk, salt, black pepper, garlic powder, and paprika.

Whisk until smooth and well combined.

Stir in the cooked vegetables, tomato, parsley, and shredded cheddar cheese.

4. Fill the muffin cups

Divide the mixture evenly among the prepared muffin cups, filling each about ¾ full.

Don’t fill them completely because the eggs will puff up as they bake.

5. Bake

Place the muffin tin in the preheated oven.

Bake for approximately 18–22 minutes, or until the omelette muffins are puffed, lightly golden, and completely set in the center. Similar recipes generally bake for about 15–20 minutes depending on the oven and size of the muffins.

6. Cool and serve

Remove the muffin tin from the oven and let the omelette muffins cool for 5 minutes.

Run a small knife around the edges if necessary, then gently lift them from the tin.

Serve warm with salsa, avocado, hot sauce, or a fresh salad.

Variations

You can easily change the vegetables according to what you have available:

• Broccoli & cheddar: Add finely chopped cooked broccoli.
• Spinach & feta: Replace cheddar with crumbled feta.
• Mushroom & cheese: Add extra mushrooms and mozzarella.
• Spicy: Add chopped jalapeño and a pinch of chili flakes.
• Meaty: Add cooked bacon, ham, or chicken sausage.

Make-Ahead & Storage

Allow the muffins to cool completely before storing.

Keep them in an airtight container in the refrigerator for up to 3–4 days. They can also be frozen and reheated for a convenient breakfast.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: About 30 minutes
Servings: 12 omelette muffins