🥚 Vegetable Omelet Muffins for Kids
These are kid-friendly, colorful, and perfect for busy mornings or lunchboxes!
Ingredients
- 6 large eggs
- ¼ cup milk (or unsweetened almond milk)
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup finely chopped vegetables
- bell peppers
- spinach
- zucchini
- broccoli
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Grease a muffin tin or line with silicone cups.
- Whisk eggs, milk, salt, and pepper.
- Stir in cheese and vegetables.
- Pour mixture evenly into muffin cups (about ¾ full).
- Bake 15–18 minutes, until set in the center.
- Cool slightly before serving.
Kid-Friendly Tips
- Chop veggies very small so kids don’t notice them 😉
- Use mild cheeses for picky eaters.
- Add cooked ham or turkey for extra protein.
Make-Ahead & Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in microwave 20–30 seconds
Want a dinosaur-shaped, air fryer, or toddler-friendly version? 🧁🍳