🧀 Cheese & Veggie Omelet Cups
Mini egg muffins baked in a tray — portable, protein-packed breakfast!
🧾 Ingredients
-
3 eggs
-
1/4 cup shredded cheese
-
Chopped veggies (bell pepper, spinach, tomato — keep simple)
Optional add-ins:
🥓 diced ham
🧅 tiny onion bits
🌿 herbs
(Quick mix, pour, bake!)
👩🍳 Kid-Friendly Steps
Whisk eggs in a bowl.
Add cheese + veggies and mix.
Pour into mini muffin tin (greased).
Bake 12–15 mins at 350°F (175°C) until set.
Cool slightly, then pop them out! 😋
🔥 Adult Help: Oven use required.
⭐ Fun Tips
Add different toppings in each cup = breakfast sampler
Freeze for meal prep — microwave in seconds
Kids can sprinkle cheese on top like snow 🧀❄
💛 Why Kids Love It
Tiny, cheesy, bite-sized — feels like breakfast snacks!
📌 Parent Notes
Good protein breakfast
Veggie-loading friendly
Lunchbox safe when cooled
Low-carb option
🖨 Printable Recipe Card
Cheese & Veggie Omelet Cups
Time: 15–18 mins | Serves: 6 mini cups
Ingredients
• Eggs
• Cheese
• Veggies
Steps
-
Mix egg, cheese, veggies.
-
Pour into muffin tin.
-
Bake + serve!
Kid Tip: Let kids choose veggie colors like traffic lights 🚦
Adult Note: Hot tray caution.
