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. Swap sweetcorn for diced sweet potato or butternut squash for natural sweetness.
Add diced cooked chicken, turkey, or bacon for a heartier bite.
Use sharp cheddar or Gouda for a deeper cheesy flavor.
Make mini muffins with different flavors for variety.
Tips for the Best Omelet Muffins
Finely chop vegetables for even cooking & texture.
Store in an airtight container for up to 4 days.
Reheat in the microwave or oven for quick meals.
A colorful, protein-packed meal kids will love! Would you like ideas for more kid-friendly recipes?
