Easy and Fun Breakfast: Vegetable Omelet Muffins for Kids! pen_spark

Ingredients:

8 large eggs

1/4 cup milk (dairy or non-dairy)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 cup shredded cheese (optional, but cheddar, mozzarella, or feta works great)

Vegetable Fillings:

1/2 cup diced bell peppers (red, green, or a mix)

1/2 cup spinach (fresh, chopped, or frozen, thawed, and squeezed dry)

1/2 cup diced onion

1/4 cup grated zucchini (optional but adds moisture)

1/4 cup diced tomatoes (optional, but can add a nice fresh flavor)

1/4 cup diced mushrooms (optional, for an earthy flavor)

Instructions:

Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with muffin liners for easy removal.

Prepare the vegetables:
Dice your vegetables (bell peppers, onion, mushrooms, etc.). If you’re using spinach, zucchini, or other watery vegetables like tomatoes, be sure to drain any excess moisture to prevent sogginess in the muffins.

Prepare the egg mixture:
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. If you like cheese in your omelet, you can add the shredded cheese into the egg mixture as well.

Add vegetables:
Fold your prepared vegetables into the egg mixture. Mix gently until everything is evenly distributed.

Fill the muffin tin:
Spoon the egg and vegetable mixture into each muffin cup, filling about 2/3 of the way to leave room for expansion. If you’re using cheese, you can sprinkle a little more cheese on top for an extra cheesy finish.

Bake the muffins:
Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are puffed up and golden, and a toothpick inserted into the center comes out clean.

Cool and serve:
Let the vegetable omelette muffins cool for a few minutes in the tin, then remove them and let them cool completely on a wire rack. They can be enjoyed warm or at room temperature.

Storage & Reheating Tips:

Storage: Store leftover omelette muffins in an airtight container in the refrigerator for up to 4 days.

Freezing: You can freeze the muffins by wrapping them individually in plastic wrap or placing them in a freezer-safe bag. Reheat in the microwave or oven when you’re ready to eat.

Variations:

Use different cheese varieties (like goat cheese, Swiss, or Parmesan) for varied flavors.

Add spices like paprika, chili powder, or fresh herbs like parsley or basil to customize the flavor to your liking.

These muffins are versatile, so feel free to adjust the vegetables based on what you have on hand or your personal preferences. Enjoy!