🧁 Vegetable Omelet Muffins for Kids
🕒 Total Time: 25–30 minutes
Makes: 12 muffins
Kid Ages: Toddler to school-age
🧂 Ingredients:
-
6 large eggs
-
1/4 cup milk (or plant-based milk)
-
1/4 tsp salt (optional)
-
1/8 tsp black pepper (optional or skip for toddlers)
-
1/2 cup finely chopped broccoli
-
1/2 cup chopped baby spinach or kale
-
1/3 cup diced red bell pepper
-
1/4 cup shredded carrots
-
1/2 cup shredded cheese (cheddar, mozzarella, or mild blend)
-
Optional add-ins: chopped ham, cooked sausage, corn, peas
🔪 Instructions:
1. Prep the Oven & Pan:
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 12-cup muffin tin or use silicone liners (great for easy release).
2. Whisk the Eggs:
-
In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Add the Veggies & Cheese:
-
Stir in chopped vegetables and shredded cheese.
-
Mix until evenly distributed.
4. Fill the Muffin Tin:
-
Pour the mixture into each muffin cup about 3/4 full.
5. Bake:
-
Bake for 18–22 minutes or until set and lightly golden on top.
-
Let cool 5 minutes before removing from the tin.
🧊 Storage:
-
Fridge: Store in an airtight container up to 4 days.
-
Freezer: Freeze individually on a tray, then store in a bag for up to 2 months. Reheat in microwave (30–45 seconds).
🌱 Kid-Friendly Tips:
-
Chop veggies very small or grate them for picky eaters.
-
Let kids help choose their fillings or sprinkle cheese on top before baking.
-
Serve with fruit, toast, or yogurt for a complete meal.
Would you like a dairy-free, egg-white only, or hidden veggie version for extra picky eaters? I can modify it for your needs!