Vegetable Omelet Muffins for Kids
A nutritious, fun, and easy-to-make recipe packed with veggies, protein, and cheesy goodness—perfect for breakfast or snacks!
Ingredients (Makes 12 muffins)
6 large eggs
1 small onion, finely chopped
1 small carrot, finely chopped
½ cup sweetcorn
Optional: chopped bell peppers, broccoli florets, cherry tomatoes
2 tbsp coriander leaves (or parsley/chives)
½ cup mozzarella cheese, shredded (or cheddar)
Salt & black pepper, to taste
1 green chili, finely chopped (optional)
Instructions:
Preheat oven to 350°F (175°C) – Grease muffin tin or use liners.
Whisk eggs in a bowl until smooth.
Mix in vegetables & seasonings, stirring to combine evenly.
Fold in shredded cheese, mix gently.
Spoon mixture into muffin tin, filling each ¾ full.
Bake for 15–20 minutes until firm & lightly golden.
Cool slightly before serving.
Variations & Customizations
Try spinach, zucchini, or peas for extra greens. Swap sweetcorn for diced sweet potato or butternut squash for natural sweetness. Add diced cooked chicken, turkey, or bacon for a heartier bite. Use sharp cheddar or Gouda for a deeper cheesy flavor. Make mini muffins with different flavors for variety.
Tips for the Best Omelet Muffins
Finely chop vegetables for even cooking & texture. Store in an airtight container for up to 4 days. Reheat in the microwave or oven for quick meals.
A colorful, protein-packed meal kids will love! Would you like ideas for more kid-friendly recipes?
