Vegetable omelette muffins are a great make-ahead, protein-packed breakfast you can customize with whatever veggies you have.
🧁 Easy Vegetable Omelette Muffins
Ingredients (makes ~9–12 muffins)
- 6–8 eggs
- ¼ cup milk (optional, for fluffiness)
- 1 cup chopped vegetables (mix of your choice):
- bell peppers
- onions
- spinach
- tomatoes
- mushrooms
- ½ cup shredded cheese (optional)
- Salt & pepper to taste
- A pinch of herbs (like oregano or parsley)
Instructions
- Preheat oven to 180°C (350°F) and grease a muffin tray.
- Chop veggies finely so they cook evenly.
- In a bowl, whisk eggs + milk + seasoning.
- Divide veggies (and cheese if using) into muffin cups.
- Pour egg mixture over each cup (about ¾ full).
- Bake for 15–20 minutes until set and lightly golden.
- Let cool slightly, then remove and serve.
Tips
- Lightly sauté watery veggies (like mushrooms or spinach) first to avoid soggy muffins.
- Store in the fridge for up to 3–4 days or freeze for later.
- Reheat in the microwave for ~30–60 seconds.
Flavor ideas
- Spicy: add green chilies + a pinch of chili flakes
- Cheesy: use cheddar or feta
- High-protein: add cooked chicken or beans
If you want, I can give you a low-calorie version, keto version, or a desi-style masala omelette muffin recipe.