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🧀 Cheese & Veggie Omelet Cups

Mini egg muffins baked in a tray — portable, protein-packed breakfast!

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🧾 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!)

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👩‍🍳 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.

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⭐ 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 🧀❄

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💛 Why Kids Love It

Tiny, cheesy, bite-sized — feels like breakfast snacks!

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📌 Parent Notes

Good protein breakfast
Veggie-loading friendly
Lunchbox safe when cooled
Low-carb option

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🖨 Printable Recipe Card

Cheese & Veggie Omelet Cups
Time: 15–18 mins | Serves: 6 mini cups

Ingredients
• Eggs
• Cheese
• Veggies

Steps

1. Mix egg, cheese, veggies.

2. Pour into muffin tin.

3. Bake + serve!

Kid Tip: Let kids choose veggie colors like traffic lights 🚦
Adult Note: Hot tray caution.

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