Vegetable Omelet Muffins for Kids Recipe

Vegetable Omelet Muffins for Kids Recipe

Nutritious, fun-sized, and packed with colorful veggies, these baked omelet muffins are the perfect healthy breakfast or snack for children. They are protein-rich, freezer-friendly, and highly customizable. Whether you're meal prepping for busy school mornings or encouraging picky eaters to enjoy more vegetables, these mini omelets are always a success.

Why You'll Love This Recipe

Kid-friendly and easy to eat
High in protein and full of vegetables
Customizable based on ingredients you have
Ideal for meal prep and lunchboxes
Naturally gluten-free and low-carb

Ingredients (Makes about 10 to 12 muffin-sized omelets)

Base:

6 large eggs

Vegetables:

1 small onion, finely chopped
1 small carrot, finely chopped
1/2 cup sweetcorn (fresh, frozen, or canned)
Optional: finely chopped green chili for mild heat
Optional extras: chopped bell peppers, broccoli florets, cherry tomatoes, or spinach

Herbs and Cheese:

2 tablespoons chopped coriander (or parsley or chives)
1/2 cup shredded mozzarella cheese (or cheddar)

Seasoning:

Salt, to taste
Black pepper, to taste

Instructions

Preheat the Oven Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin or line it with paper or silicone muffin liners.
Prepare the Vegetables Finely chop all vegetables. If using broccoli or other firm vegetables, steam them lightly beforehand to ensure tenderness.
Whisk the Eggs In a large mixing bowl, crack the eggs and beat them well until smooth.
Combine the Mixture Add the chopped vegetables, sweetcorn, herbs, and shredded cheese to the eggs. Season with salt and pepper. Mix until well combined.
Fill the Muffin Cups Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle a little extra cheese on top.
Bake Bake for 20 to 25 minutes or until the muffins are fully set and lightly golden on top. A toothpick inserted in the center should come out clean.
Cool and Serve Allow the muffins to cool for a few minutes before removing them from the pan. Serve warm or let them cool completely before storing.