Vegetable Omelet Muffins for Kids 🥚🥦🥕
Fun, colorful, and loaded with healthy veggies — these egg muffins are great for little hands and picky eaters!
Ingredients:
6 large eggs
1/4 cup milk (or dairy-free milk like almond or oat)
1/2 cup finely chopped spinach (or kale, cooked if needed)
1/3 cup red or yellow bell pepper, diced small
1/3 cup grated carrot
1/4 cup corn (optional, for a touch of sweetness)
1/3 cup shredded cheese (mild cheddar or mozzarella are kid-friendly)
Salt and pepper to taste (optional, and use lightly for young kids)
Butter or olive oil for greasing muffin tin
Instructions:
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin well or line with silicone muffin liners for easy release.
Whisk the eggs and milk together in a medium mixing bowl until well combined.
Stir in the chopped vegetables and shredded cheese.
You can adjust veggie types and amounts based on your child’s preferences.
Season lightly with salt and pepper if desired. Skip for toddlers or young children.
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Bake for 15–18 minutes, or until the tops are puffed and the centers are set.
A toothpick inserted should come out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack or serve warm.
Storage Tips:
Store in the refrigerator for up to 4 days
Freeze for up to 1 month — reheat in the microwave (30 seconds) or oven (350°F for 8–10 min)
Kid-Friendly Ideas:
Mix in diced ham, turkey, or cooked sausage for extra protein
Sprinkle a little extra cheese on top before baking for a golden crust
Let kids help add their own toppings or mix their favorite ingredients
Recipe Summary:
Prep Time: 10 min
Cook Time: 15–18 min
Total Time: ~30 min
Makes: 12 mini omelet muffins.