Vegetable Omelet Muffins for Kids Recipe
Breakfast doesn’t have to be a struggle—especially when you have a recipe that’s both fun and nourishing. These Vegetable Omelet Muffins are the perfect combination of color, flavor, and nutrition, designed to make mornings easier and mealtimes more enjoyable for kids. Packed with fresh vegetables, eggs, and melty cheese, they provide a wholesome dose of protein, vitamins, and fiber in every bite.
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Unlike traditional omelets that require standing over a hot pan, this oven-baked version is simple, mess-free, and perfect for busy mornings or quick school snacks. Each muffin is portion-sized for little hands and can be customized with your child’s favorite ingredients—from sweetcorn and carrots to broccoli, spinach, or even a sprinkle of crispy bacon.
Beyond their playful appearance, these mini omelets are a smart way to sneak extra veggies into your child’s diet without complaints. They’re also great for meal prep—bake a batch ahead of time and enjoy them warm, at room temperature, or even chilled. Whether served for breakfast, lunchboxes, or as an after-school snack, these vegetable omelet muffins are a delicious, energy-boosting choice that kids will ask for again and again.
Vegetable Omelet Muffins for Kids Recipe
A nutritious, fun, and easy-to-make recipe packed with veggies, protein, and cheesy goodness—perfect for breakfast or snacks!
Ingredients (Makes 12 muffins)
6 large eggs
1 small onion, finely chopped
1 small carrot, finely chopped
½ cup sweetcorn
Optional: chopped bell peppers, broccoli florets, cherry tomatoes
2 tbsp coriander leaves (or parsley/chives)
½ cup mozzarella cheese, shredded (or cheddar)
Salt & black pepper, to taste
1 green chili, finely chopped (optional)
Instructions:
Preheat oven to 350°F (175°C) – Grease
muffin tin or use liners.
Whisk eggs in a bowl until smooth.
Mix in vegetables & seasonings, stirring to combine evenly.
Fold in shredded cheese, mix gently.
Spoon mixture into muffin tin, filling each ¾ full.
Bake for 15–20 minutes until firm & lightly golden.
Cool slightly before serving.
Variations & Customizations
Try spinach, zucchini, or peas for extra greens.
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