Instructions
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Preheat the Oven – Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
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Prepare the Veggies – Chop and grate all vegetables finely to ensure even cooking and easy eating for kids.
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Mix the Eggs – In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.
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Combine Ingredients – Stir in the vegetables and cheese until evenly distributed.
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Fill Muffin Cups – Pour the mixture into the muffin tin, filling each cup about 3/4 full.
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Bake – Place the tin in the oven and bake for 18–22 minutes, or until the muffins are puffed up and lightly golden.
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Cool and Serve – Let the muffins cool slightly before serving. They can be stored in the fridge for up to 3 days or frozen for up to a month.
Tips for Success
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Keep it colorful: Using a variety of colored veggies makes the muffins visually appealing and more enticing for kids.
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Sneak in greens: Spinach or kale blends well without overwhelming the flavor.
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Make-ahead convenience: These muffins are perfect for busy mornings. Bake a batch on Sunday and enjoy them all week.
Fun Variations
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Mini Omelet Muffins – Use a mini muffin tin to create bite-sized portions perfect for toddlers.
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Cheesy Veggie Surprise – Add a small cube of cheese in the center of each muffin for a gooey surprise.
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Herb Boost – Incorporate mild herbs like parsley or chives for extra flavor without overpowering kids’ taste buds.
Final Thoughts
Vegetable Omelet Muffins are a brilliant way to introduce more vegetables into your child’s diet while keeping breakfast exciting and fun. They combine convenience, nutrition, and taste in a way that makes mornings less stressful and more enjoyable for the whole family. Once your kids see how tasty and colorful these muffins are, they might even ask for seconds.
