Vegetable Omelet Muffins for Kids 🥚🥕🌽✨
Wholesome, colorful, and bite-sized omelet muffins—perfect for breakfast, lunchboxes, or healthy snacks.
Ingredients
- 6 large eggs (protein and binding)
- 1 small onion, finely chopped
- Green chili, finely chopped (optional, for a mild kick)
- 1 small carrot, finely chopped
- ½ cup sweetcorn
- Optional: chopped bell peppers, broccoli florets, cherry tomatoes
- Salt & pepper to taste
- 1 tablespoon olive oil or butter (for greasing)
Instructions
- Preheat oven: Set oven to 350°F (175°C). Lightly grease a muffin tin with oil or butter.
- Prepare veggies: Chop onion, carrot, and optional vegetables into small pieces.
- Whisk eggs: In a bowl, beat eggs with salt and pepper until smooth.
- Mix: Stir in onion, carrot, sweetcorn, and any optional veggies.
- Fill tins: Pour mixture evenly into muffin cups, filling about ¾ full.
- Bake: Bake for 15–20 minutes until muffins are set and lightly golden.
- Cool & serve: Let muffins cool slightly before removing. Serve warm or pack for kids’ lunchboxes.
Tips
- Extra flavor: Add shredded cheese for a gooey surprise.
- Make-ahead: Store in the fridge for up to 3 days; reheat before serving.
- Kid-friendly: Skip chili for a milder version.
Caption & Engagement
Caption: “Vegetable Omelet Muffins—colorful, healthy bites kids love! 🥚🥕🌽✨”
- Comment prompt: “Would your kids prefer them with cheese or plain?”
- Rotating closers: “Save for your next lunchbox idea.” • “Tag a parent who needs quick recipes.” • “Healthy bites, happy kids.”