Vegetables omelette muffins
🕒 The Details
- Prep time: 10 mins 🔪
- Bake time: 15–20 mins 🔥
- Yields: 6–12 delicious muffins 🧁
🛒 What You’ll Need
- 6 Large eggs 🥚
- 1/4 cup Milk (dairy or plant-based) 🥛
- 1/2 cup Spinach, finely chopped 🍃
- 1/4 cup Bell peppers, diced 🫑
- 1/4 cup Green onions, sliced 🧅
- 1/4 cup Tomatoes or mushrooms, diced 🍅🍄
- 1/2 cup Shredded cheddar or feta cheese 🧀
- Seasoning: Salt, pepper, and a pinch of garlic powder 🧂✨
👩🍳 Let’s Get Cooking!
- Prep the Pan: Preheat your oven to 350°F (175°C). Grease a muffin tin thoroughly with cooking spray or butter to prevent sticking. 🧁🧈
- The Base: In a large bowl or measuring pitcher, whisk the eggs and milk together until well combined and frothy. Season with salt, pepper, and garlic powder. 🥣🌪️
- Fill it Up: Distribute your chopped vegetables and cheese evenly into the muffin cups. 🫑🥦
- The Pour: Carefully pour the egg mixture into each muffin cup over the veggies, filling each about 3/4 full to leave room for them to puff up! 🥚🌊
- Bake: Pop them in the oven for 15–20 minutes or until the centers are set and the tops are slightly golden. 🥨🔥
- Cool & Enjoy: Let them sit for a few minutes before removing from the pan. Serve warm or store them in the fridge for an easy breakfast all week! ❄️✅
💡 Pro-Tip:
These muffins are incredibly customizable! Try adding cooked bacon bits, crumbled sausage, or even a dash of hot sauce for an extra kick. 🥓🌶️
