Cheesy Veggie Omelet Muffins – Fun & Healthy Breakfast for Kids
These colorful vegetable omelet muffins are soft, fluffy, and packed with nutritious veggies—perfect for kids’ lunchboxes or a quick breakfast on the go. They’re easy to make, customizable, and baked in a muffin tray for a fun bite-sized twist!
Ingredients:
6 large eggs
1/4 cup milk
1/2 cup bell peppers (finely chopped, mixed colors)
1/2 cup spinach (chopped)
1/3 cup carrots (grated)
1/2 cup cheese (cheddar or mozzarella, shredded)
Salt and black pepper to taste
1/2 tsp garlic powder (optional)
Cooking spray or a little oil for greasing
Instructions:
Preheat your oven to 180°C (350°F). Lightly grease a muffin tray.
In a bowl, whisk the eggs with milk, salt, pepper, and garlic powder.
Add all the chopped vegetables and cheese, then mix well.
Pour the mixture evenly into the muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until the muffins are puffed up and set in the center.
Let them cool slightly before removing from the tray.
Serving Tip:
Serve warm with ketchup or yogurt dip. Perfect for breakfast, snacks, or school lunchboxes!
