Easy Vegetable Egg Muffins (Omelette Muffins)
Soft, savory egg muffins loaded with vegetables and cheese. These are easy to prepare, kid-friendly, and perfect for breakfast or a light snack.
Ingredients
(Makes 8–10 muffins)
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Eggs: 4 large
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Onion: 1 small, finely chopped
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Green chili: 1, finely chopped (optional; adjust or skip for kids)
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Carrot: 1 medium, finely grated or finely chopped
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Sweetcorn: ¼ cup, boiled or canned (drained)
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Mozzarella cheese: ½ cup, grated
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Fresh coriander leaves: 2 tablespoons, finely chopped
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Black pepper: to taste
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Salt: to taste
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Oil or butter: for greasing the muffin tray
Instructions
1. Prepare the Oven and Tray
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Preheat the oven to 180°C (350°F).
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Lightly grease a muffin tin with oil or butter, or line with silicone or paper liners.
2. Prepare the Egg Mixture
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Crack the eggs into a large mixing bowl.
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Add salt and black pepper.
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Whisk well until the eggs are fully combined and slightly frothy.
3. Add Vegetables and Cheese
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Add chopped onion, green chili (if using), carrot, sweetcorn, and coriander leaves to the egg mixture.
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Stir gently to distribute the vegetables evenly.
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Fold in the grated mozzarella cheese.
4. Fill the Muffin Tray
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Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full to allow space for rising.
5. Bake
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Place the tray in the preheated oven.
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Bake for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.
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A toothpick inserted in the middle should come out clean.
6. Cool and Serve
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Remove from the oven and allow the muffins to rest in the tray for 5 minutes.
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Carefully remove and serve warm.
Serving Suggestions
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Serve with toast, fruit, or yogurt for a balanced breakfast.
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These muffins also work well in lunchboxes or as an evening snack.
Storage Tips
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently in a microwave or oven before serving.
