Veggie Omelette Muffins Breakfast (Printer View)

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

# 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:

01 - Set oven temperature to 350°F (175°C) and allow to preheat.
02 - Whisk the eggs thoroughly in a mixing bowl. Fold in chopped spinach, diced bell peppers, shredded cheese, salt, and pepper until incorporated.
03 - Lightly grease a standard-size muffin tin. Evenly distribute the egg mixture among 6 muffin cups.
04 - Place muffin tin on the center rack. Bake for 18 minutes, or until muffins are set and lightly golden on top.
05 - Remove muffins from oven. Allow to cool briefly before unmolding. Serve warm or store for later.

# Expert Advice:

01 -
  • Great for meal prep
  • Portable and easy to customize
02 -
  • Add cooked bacon, mushrooms, or herbs to vary flavor.
  • Store in refrigerator up to 4 days or freeze for busy mornings.
03 -
  • Let muffins cool completely before storing to prevent condensation.
  • Line muffin tins for easier cleanup and less sticking.
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