Vegetable Omelet Muffins for Kids Recipe

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Getting kids to eat their veggies can be a challenge, but these Vegetable Omelet Muffins make it easy — and fun! Baked in muffin tins, they’re colorful, cheesy, and perfectly portioned for little hands. Packed with protein and vitamins, these bite-sized omelets are ideal for breakfast, lunchboxes, or even an after-school snack. Best of all, they’re customizable, so your kids can help choose their favorite veggies and feel proud of what they’re eating!

Ingredients:

  • 6 large eggs

  • 1/4 cup milk

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup finely chopped spinach

  • 1/4 cup diced bell peppers (red, yellow, or orange)

  • 1/4 cup grated carrot

  • 1/4 cup chopped tomato (seeds removed)

  • Salt and pepper, to taste

  • Nonstick cooking spray or muffin liners

  • Instructions:

    1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with muffin liners.

    2. Whisk the eggs and milk in a large bowl until well blended.

    3. Add the cheese, spinach, bell peppers, carrots, and tomatoes. Season with a pinch of salt and pepper.

    4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.

    5. Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.

    6. Cool slightly before removing from the tin. Serve warm or at room temperature.

      Tips for Kids:

      • Let them help whisk the eggs or sprinkle cheese.

      • Use mini muffin tins for toddler-size portions.

      • Add fun toppings like a smiley face with ketchup dots or a sprinkle of mild salsa.

      • Storage:

        Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.

      • Would you like a version with meat or dairy-free options as well?

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