Mini Veggie Omelet Muffins
Kid-size omelet muffins packed with bell peppers, spinach and cheddar, baked into bite-sized portions perfect for little hands. This American-inspired recipe (vegetarian), ready in about 35 minutes, combines Large eggs, Milk, Bell peppers into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 35 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 Large eggs
- 2 tablespoons Milk
- 1/4 cup, finely chopped Bell peppers
- 1/4 cup, finely chopped Fresh spinach
- 1/4 cup Shredded cheddar cheese
- 1 teaspoon Olive oil
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C) and lightly coat a 12-cup muffin tin with 1 teaspoon olive oil using a paper towel.
- Step 2: In a bowl, whisk 4 large eggs with 2 tablespoons milk until fully blended and slightly frothy, then stir in 1/4 cup chopped bell peppers and 1/4 cup chopped spinach until evenly distributed.
- Step 3: Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full, and sprinkle 1/4 cup shredded cheese over the top of each muffin.
- Step 4: Bake for 18-20 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean, then let cool for 5 minutes before serving.
