Go Back
–+ servings

Veggie Omelet Muffins

Author: Kyleigh
215kcal
Share Print
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
These veggie-packed omelet muffins are a quick, healthy breakfast option full of fresh vegetables and protein. Ideal for meal prep and on-the-go eating.
Servings 6
Course Breakfast, Side Dish, snacks
Cuisine American

Ingredients

  • 8 large eggs room temperature for best fluff
  • 1/2 cup low-fat milk or any milk alternative
  • 2 tablespoons olive oil for sautéing
  • 1 1/2 cups finely chopped broccoli fresh or frozen, thawed
  • 1 red bell pepper diced (about 1 cup)
  • 1/2 cup diced onion
  • 2 cups baby spinach chopped
  • 1 cup grated Parmesan cheese or cheddar for milder flavor
  • 1/4 teaspoon salt adjust to taste
  • 1/4 teaspoon ground black pepper

Equipment

Method

  1. Preheat oven to 350°F and grease a 12-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté onion, bell pepper, and broccoli for 5 minutes.
  4. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
  5. Whisk eggs, milk, and cheese in a bowl.
  6. Stir in vegetables.
  7. Pour into muffin cups.
  8. Bake 20-25 minutes until firm.
  9. Cool 5 minutes before removing.

Nutrition

Serving2muffinsCalories215kcalCarbohydrates5gProtein15gFat15gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol259mgSodium434mgPotassium276mgFiber1gSugar3gVitamin A1926IUVitamin C50mgCalcium248mgIron2mg

Notes

These muffins are best enjoyed warm but reheat well. Customize with your favorite veggies for endless variety. Nutrition calculated per serving (2 muffins).

Storage Tips

Store cooled veggie omelet muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Extra Tips for Recipe

  • Use a non-stick muffin tin for easy release.
  • Drain any excess liquid from veggies to avoid sogginess.
  • Test doneness by inserting a toothpick—it should come out clean.
  • For crispier edges, broil for the last 2 minutes.

Variations of Recipe

  • Cheesy twist: Swap Parmesan for feta or goat cheese for tanginess.
  • Protein boost: Add diced ham, turkey, or cooked sausage.
  • Veggie swaps: Use zucchini, mushrooms, or tomatoes instead of broccoli.
  • Spicy version: Stir in jalapeños or red pepper flakes.
  • Dairy-free: Omit cheese and use almond milk.

Make Ahead Options

Prep the veggie mixture and egg base the night before, store separately in the fridge, then mix and bake in the morning. Or bake a full batch on Sunday for the week's breakfasts—reheat as needed.

What to Serve with Recipe

Pair these veggie omelet muffins with fresh fruit, yogurt, or a green salad for a balanced meal. They're great alongside whole-grain toast or in a bento box for lunch.

Recipe FAQ

Can I make these without cheese? Yes, they're still delicious and lower in calories. Are they keto-friendly? Absolutely, with low carbs. How do I prevent sticking? Grease well and use a good tin. Can kids eat them? Definitely—hide veggies easily! What's the best way to reheat? Microwave for 30-60 seconds or oven at 350°F for 5 minutes.
(Note: For images, add photos like one of the baked muffins with alt text "fresh veggie omelet muffins" or "healthy vegetable egg muffins recipe" to boost SEO. No outbound links used.)
 

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!