Vegetable Omelet Muffins for KidsSoft

Vegetable Omelet Muffins for Kids
Soft, fluffy, and packed with hidden veggies — perfect for breakfast, lunchboxes, or after-school snacks!
🛒 Ingredients (Makes 12 Muffins)
8 large eggs
¼ cup (60 ml) milk
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ cup grated carrot
½ cup finely chopped bell peppers (any color)
½ cup finely chopped spinach
¼ cup finely chopped onion (optional for picky eaters)
¾ cup shredded cheese (cheddar or mozzarella)
1 tablespoon olive oil or melted butter
👩‍🍳 Instructions
1️⃣ Preheat & Prepare
Preheat oven to 180°C (350°F).
Grease a 12-cup muffin tin with oil or use silicone liners.
2️⃣ Mix the Eggs
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
3️⃣ Add Vegetables & Cheese
Stir in grated carrot, bell peppers, spinach, onion, and cheese.
Mix well so everything is evenly distributed.
4️⃣ Fill the Muffin Tin
Pour mixture evenly into muffin cups, filling each about ¾ full.
5️⃣ Bake
Bake for 18–22 minutes, or until the centers are set and slightly golden on top.
Insert a toothpick — it should come out clean.
6️⃣ Cool & Serve
Let cool for 5 minutes before removing from the pan.
Serve warm or at room temperature.
💡 Kid-Friendly Tips
Chop veggies very small so they’re not noticeable.
You can blend the vegetables into the egg mixture for super picky eaters.
Add small cubes of cooked chicken or turkey for extra protein.
Store in the fridge for up to 4 days or freeze for up to 2 months.