Vegetable Omelet Muffins for Kids Recipe
🧁 Veggie Egg Muffins (Healthy Breakfast Recipe)
These baked egg muffins are fluffy, protein-packed, and perfect for breakfast, lunchboxes, or snacks. They’re also easy to customize with your favorite vegetables and cheese.
🥚 Ingredients
Eggs Base:
- 6 large eggs
Vegetables:
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1 small carrot, finely chopped
- ½ cup sweetcorn
- Optional: bell peppers, broccoli florets, cherry tomatoes
- 2 tbsp coriander leaves (or parsley/chives)
Cheese:
- ½ cup shredded mozzarella (or cheddar / preferred cheese)
Seasoning:
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions
1. Preheat Oven
Preheat your oven to 180°C (350°F).
Grease a muffin tin or line it with muffin cups.
2. Prepare Vegetables
Finely chop all vegetables so they cook evenly inside the muffins.
3. Mix Eggs
In a large bowl:
- Crack and beat the eggs well
- Add chopped vegetables and sweetcorn
- Mix in coriander leaves
- Add shredded cheese
- Season with salt and black pepper
- Stir until everything is evenly combined
4. Fill Muffin Tin
Pour the mixture into the muffin cups, filling each about ¾ full.
5. Bake
Bake for 20–25 minutes, or until:
see you next post
