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Introduction:
Finding nutritious, easy-to-make recipes for kids can sometimes feel like a challenge. But with these Vegetable Omelet Muffins, you’ll have a delicious and healthy solution that your little ones will love! These bite-sized omelets are packed with colorful veggies and protein, making them a great breakfast or snack option. The best part? They are completely customizable and can be made ahead of time for a quick grab-and-go meal. Packed with flavor and nutrients, these muffins are sure to become a family favorite.
Ingredients:
6 large eggs
1/2 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1/4 cup diced bell peppers (any color)
1/4 cup diced tomatoes
1/4 cup chopped spinach or kale
1/4 cup finely chopped onion
1/4 cup grated carrots
Salt and pepper, to taste
1/2 tsp garlic powder (optional)
1 tbsp olive oil or cooking spray (for greasing the muffin tin)
Instructions:
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or cooking spray to prevent sticking.
Whisk the eggs in a large bowl. Add the milk and whisk until fully combined.
Add the veggies: Fold in the diced bell peppers, chopped spinach, grated carrots, tomatoes, and onions. Sprinkle in the garlic powder (if using) and season with salt and pepper to taste.
Mix in the cheese: Stir in your choice of shredded cheese until evenly distributed.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Cool and serve: Let the omelet muffins cool slightly before serving. Enjoy warm or store for later!
Tips for Serving and Storing:
Serving: These omelet muffins are perfect for breakfast or a midday snack. Serve them with a side of fruit or whole-grain crackers to complete the meal.
Storing: Once cooled, store the muffins in an airtight container in the refrigerator for up to 3-4 days. They also freeze well! To freeze, place them on a baking sheet, freeze for an hour, then transfer to a zip-top bag or container. Reheat in the microwave or oven when ready to eat.
Reheating: Microwave individual muffins for about 30-45 seconds, or warm them in the oven at 350°F (175°C) for 5-7 minutes.
Variants:
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