How do I prevent muffins from sticking to the pan?

Grease each muffin cup generously with oil or nonstick spray to ensure easy release after baking.

Can I add other vegetables or meats?

Absolutely! Try mushrooms, tomatoes, cooked bacon, or herbs to mix up flavors according to your preference.

How should baked omelette muffins be stored?

Cool completely, then refrigerate up to 4 days or freeze for longer storage. Reheat before eating.

Are there dairy-free alternatives for cheese?

Yes, substitute dairy cheese with plant-based shreds to keep the muffins vegetarian and dairy-free.

What is the best way to reheat muffins?

Warm in the microwave for 20–30 seconds or bake in the oven at 350°F for a few minutes.

Can I prepare the mixture ahead of time?

You can mix the ingredients and refrigerate overnight, then bake fresh in the morning for convenience.

Veggie Omelette Muffins for Morning Meals

Veggie Omelette Muffins Breakfast

Veggie omelette muffins feature fluffy eggs loaded with spinach, bell peppers, and cheese. These individual portions bake in a muffin tin, making meal prep easy and offering portable, protein-packed bites. Simply whisk eggs, fold in vegetables and cheese, pour into greased cups, and bake until set. Tweak flavors with mushrooms, herbs, or cooked bacon, and store muffins in the fridge or freezer for later breakfasts or snacks. Nutritional info reflects a low-carb, vegetarian profile, with options for dairy-free variations.

By Samantha Reed

Updated on Fri, 31 Oct 2025 10:58:00 GMT

Savory veggie omelette muffins baked to golden perfection, ideal for breakfast meal prep. | munchhug.com

Miniature baked omelets loaded with veggies — perfect for breakfast meal prep or snacking on-the-go.

I first made these veggie omelette muffins on a busy week when I needed quick breakfasts. They became my go-to for mornings when I want something flavorful and filling without extra effort.

Ingredients

Eggs: 5 large
Spinach: ½ cup, chopped
Bell peppers: ½ cup, diced
Cheese: ¼ cup, shredded
Salt and pepper: To taste

Instructions

Preheat Oven:: Preheat oven to 350°F (175°C).
Mix Ingredients:: Whisk eggs in a bowl and stir in vegetables, cheese, salt, and pepper.
Prepare Muffin Tin:: Grease a muffin tin and pour mixture evenly into 6 cups.
Bake:: Bake for 18 minutes until set and slightly golden.
Cool and Serve:: Cool slightly and serve or store for later.

Colorful veggie omelette muffins packed with nutrients, perfect for easy on-the-go snacking. | munchhug.com

My kids love helping mix the ingredients and picking out their favorite veggies for these muffins. It's a breakfast everyone enjoys together.

Required Tools

Muffin tin, mixing bowl, whisk

Allergen Information

Contains egg and dairy. Use dairy-free cheese if needed.

Nutritional Information

Calories: 90, Total Fat: 6 g, Carbohydrates: 2 g, Protein: 7 g (per muffin)

Delicious veggie omelette muffins bursting with flavor, great for a wholesome breakfast treat. | munchhug.com

Enjoy a warm muffin with salsa or avocado for an extra treat. These keep mornings simple & delicious.

Recipe Guide

→ How do I prevent muffins from sticking to the pan?: Grease each muffin cup generously with oil or nonstick spray to ensure easy release after baking.
→ Can I add other vegetables or meats?: Absolutely! Try mushrooms, tomatoes, cooked bacon, or herbs to mix up flavors according to your preference.
→ How should baked omelette muffins be stored?: Cool completely, then refrigerate up to 4 days or freeze for longer storage. Reheat before eating.
→ Are there dairy-free alternatives for cheese?: Yes, substitute dairy cheese with plant-based shreds to keep the muffins vegetarian and dairy-free.
→ What is the best way to reheat muffins?: Warm in the microwave for 20–30 seconds or bake in the oven at 350°F for a few minutes.
→ Can I prepare the mixture ahead of time?: You can mix the ingredients and refrigerate overnight, then bake fresh in the morning for convenience.

Veggie Omelette Muffins Breakfast

Mini veggie-stuffed omelette muffins, ideal for fast breakfasts, snacking, and meal prep. Wholesome and customizable.

Prep duration

10 min

Heat time

18 min

Complete duration

28 min

Created by Samantha Reed

Type Happy Bites

Skill level Easy

Heritage American

Output 6 Portions

Nutrition preferences Meat-free, No gluten, Carb-conscious

Components

Base

01 5 large eggs

02 1/2 cup chopped fresh spinach

03 1/2 cup diced bell peppers

04 1/4 cup shredded cheese

05 Salt and freshly ground black pepper, to taste

Method

Phase 01

Preheat Oven: Set oven temperature to 350°F (175°C) and allow to preheat.

Phase 02

Prepare Egg Mixture: Whisk the eggs thoroughly in a mixing bowl. Fold in chopped spinach, diced bell peppers, shredded cheese, salt, and pepper until incorporated.

Phase 03

Fill Muffin Tin: Lightly grease a standard-size muffin tin. Evenly distribute the egg mixture among 6 muffin cups.

Phase 04

Bake Muffins: Place muffin tin on the center rack. Bake for 18 minutes, or until muffins are set and lightly golden on top.

Phase 05

Cool and Serve: Remove muffins from oven. Allow to cool briefly before unmolding. Serve warm or store for later.

Tools needed

Standard muffin tin (12-cup capacity)

Medium mixing bowl

Whisk

Allergy alerts

Review ingredients carefully for potential allergens and seek professional medical guidance if concerned.

Contains eggs and dairy. Substitute with dairy-free cheese if necessary.

Dietary info (per portion)

Values shown are estimates only - please consult healthcare providers for specific advice.

Energy: 90
Lipids: 6 g
Carbohydrates: 2 g
Proteins: 7 g