Vegetable Omelet Muffins for Kids
Soft, fluffy, colorful, and perfect for breakfast, lunchboxes, or after-school snacks. These mini egg muffins are protein-packed and easy to customize for picky eaters.
🛒 Ingredients (Makes 12 Muffins)
8 large eggs
¼ cup milk (whole or 2%)
½ cup shredded cheddar cheese (or mozzarella)
½ cup finely diced bell peppers (any color)
½ cup finely chopped spinach
¼ cup grated carrot
2 tablespoons finely diced onion (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
Cooking spray or a little oil for greasing
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin very well or use silicone liners.
2️⃣ Prep the Veggies
Chop vegetables very small (kid-friendly size).
If your child doesn’t like visible veggies, you can lightly sauté them for 2–3 minutes to soften.
3️⃣ Make the Egg Mixture
In a large bowl:
Whisk eggs and milk until fluffy.
Stir in cheese, vegetables, salt, pepper, and garlic powder.
4️⃣ Fill the Muffin Tin
Pour mixture evenly into muffin cups, filling about ¾ full.
5️⃣ Bake
Bake for 18–22 minutes until set in the center.
A toothpick inserted should come out clean.
Let cool 5 minutes before removing.
🥡 Storage & Reheating
Store in fridge up to 4 days.
Freeze up to 2 months.
Reheat in microwave 20–30 seconds.
✨ Kid-Friendly Add-Ins
Diced ham or turkey
Cooked sausage crumbles
Broccoli (very finely chopped)
Mild feta cheese
Mini pepperoni pieces
🧮 Approximate Nutrition (Per Muffin)
Calories: ~90
Protein: 6g
Carbs: 2g
Fat: 6g
Vegetable Omelet Muffins for Kids
