Vegetable Omelet Muffins for Kids Recipe

 

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 6–8 muffins

Ingredients:

6 large eggs

1/4 cup milk (optional for fluffiness)

1/4 teaspoon salt

1/4 teaspoon black pepper (optional)

1/4 cup shredded cheese (cheddar or mozzarella)

1/4 cup finely chopped bell peppers (red, yellow, or green)

1/4 cup finely chopped spinach or kale

1/4 cup grated carrot

1–2 tablespoons chopped onion (optional)

Cooking spray or oil for greasing the muffin tin

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone muffin cups.

Whisk Eggs:

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Add Veggies & Cheese:

Stir in all the chopped vegetables and shredded cheese.

Fill Muffin Tin:

Pour the egg mixture evenly into the muffin cups—about 3/4 full.

Bake:

Bake for 18–22 minutes, or until the eggs are set and lightly golden on top.

Cool & Serve:

Let them cool for a few minutes before removing. Serve warm or cold!

Tips:

These muffins freeze well—store in an airtight container and reheat as needed.

Let kids help by choosing their favorite veggies or adding the cheese.

You can sneak in more nutrients by adding finely chopped broccoli, mushrooms, or z

ucchini.

Want a dairy-free or allergy-friendly version too?