These adorable little omelet muffins are the perfect way to sneak in some veggies while giving kids a tasty, protein-packed start to their day. Baked in a muffin tin, they’re ideal for little hands and can be customized with your child’s favorite ingredients. Whether for breakfast, lunchboxes, or a quick after-school bite, these veggie-packed mini omelets are a total win!
Ingredients:
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6 large eggs
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¼ cup milk (or dairy-free alternative)
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½ cup shredded cheddar cheese
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¼ cup finely chopped red bell pepper
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¼ cup finely chopped spinach
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¼ cup finely chopped broccoli (steamed or softened)
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¼ teaspoon salt
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¼ teaspoon black pepper
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Optional: diced ham, cooked sausage, or cherry tomatoes
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Directions:
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Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.
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In a mixing bowl, whisk together eggs, milk, salt, and pepper.
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Add the chopped veggies and cheese to the egg mixture. Stir to combine.
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Pour the mixture evenly into the muffin cups, filling each about ¾ full.
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Bake for 18–20 minutes or until the eggs are set and slightly golden on top.
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Let cool for a few minutes before removing from the tin.
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Serve warm or store in the fridge for up to 4 days — just reheat for a quick breakfast!
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Kid Tips:
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Let your kids help sprinkle in the cheese or choose their own veggies!
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Serve with a little ketchup or salsa for dipping fun.
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You can also freeze them and microwave for a busy-morning grab-and-go.
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Let me know if you want a dairy-free or meat version!
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