Veggie Egg Muffins (Mini Omelette Cups)
🕒 Time
Prep: 10 minutes
Cook: 18–22 minutes
Total: ~30 minutes
🍳 Makes
6–12 muffins (depending on muffin tin size)
🧾 Ingredients
Base
6 large eggs
¼ cup milk (or cream for richer taste)
Salt, to taste
Black pepper, to taste
Vegetables (use any combo you like)
½ cup chopped green onions or scallions
½ cup chopped spinach or kale
¼ cup diced bell peppers
¼ cup finely chopped onion
¼ cup chopped mushrooms (optional)
Optional Add-ins
½ cup shredded cheese (cheddar, mozzarella, or feta)
Cooked chicken, turkey, or beef (finely chopped)
Herbs: parsley, dill, or chives
🔪 Instructions
Preheat oven
Set oven to 180°C (350°F)
Lightly grease a muffin tin with oil or butter
Prepare vegetables
Chop all veggies finely
Divide them evenly into each muffin cup
Mix egg base
In a bowl, whisk eggs, milk, salt, and pepper until smooth
Stir in cheese or herbs if using
Fill muffin cups
Pour egg mixture over vegetables, filling each cup about ¾ full
Bake
Bake for 18–22 minutes
Tops should be set and lightly golden
Cool & serve
Let rest 5 minutes before removing
Serve warm or at room temperature