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:
Instructions
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- 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?
