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🧁 Veggie Omelet Muffins

Grab-and-go egg muffins packed with colorful veggies!

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🧾 Ingredients

• 4 large eggs

• 1/4 cup milk

• 1/3 cup shredded cheese

• Chopped veggies (pick a mix!):
  🥕 carrots | 🌽 corn | 🥦 broccoli bits | 🌶 bell pepper | 🍅 tomato pieces | 🥒 spinach

Optional add-ins:
🧂 pinch of salt + pepper | 🥓 cooked bacon bits | 🧅 onion

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👩‍🍳 Kid-Friendly Steps

1. Preheat oven to 350°F (175°C).

2. Crack eggs into a bowl and whisk with milk.

3. Add cheese and colorful veggies — let kids choose colors! 🌈

4. Pour mixture into greased muffin cups (about 3/4 full).

5. Bake 18–22 minutes until puffed and slightly golden.

6. Cool and enjoy warm — or refrigerate for later!

🔥 Adult Help Required: Oven + hot tray.

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⭐ Fun Tips

• Make rainbow egg muffins by dividing batter & using different veggies.

• Use mini muffin tray for bite-size breakfast pops!.

• Add a tiny sprinkle of cheese on top for golden melt.

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🥚 Why Kids Love It

Tiny muffins they can hold and bite — and they helped choose the colors inside!

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📌 Quick Parent Notes

• Protein-packed breakfast

• Meal-prep friendly — store 3–4 days in fridge

• Works for lunchboxes too

• Great way to sneak in veggies without effort

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🖨 Printable Recipe Card

Veggie Omelet Muffins
Time: 25 minutes | Serves: 6–8 muffins

Ingredients
• Eggs
• Milk
• Veggies
• Cheese

Steps

1. Whisk eggs + milk.

2. Add veggies + cheese.

3. Pour & bake.

4. Cool & eat!

Kid Tip: Let kids decorate tops with colorful veggie bits 🌈
Adult Note: Oven handling needed.