🧁 Vegetable Omelet Muffins for Kids

A colorful, protein-packed snack or meal your little ones will love!

If you’re looking for a fun, healthy, and mess-free way to get more veggies into your child’s diet, these Vegetable Omelet Muffins are a total win! They’re easy to prep, packed with nutrients, and endlessly customizable. Whether you’re prepping breakfast for the week or need a quick lunchbox addition, these little muffins are a family favorite—especially for picky eaters!

🥚 Ingredients

6 large eggs
1 small onion, finely chopped
1 green chili, finely chopped (optional – skip for a milder taste)
1 small carrot, finely chopped
1/2 cup sweetcorn
Optional extras: chopped bell peppers, cherry tomatoes, broccoli florets
2 tbsp chopped coriander leaves (or swap with parsley or chives)
1/2 cup shredded mozzarella cheese (or cheddar, dairy-free cheese, etc.)
Salt and black pepper to taste

👩‍🍳 Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease a muffin tin or line with paper cups to prevent sticking.

2. Beat the Eggs

In a large bowl, crack the eggs and whisk until fully combined. This creates a fluffy, uniform base for your muffins.

3. Add the Veggies

Stir in the onion, chili (if using), carrot, sweetcorn, and any additional vegetables. Finely chopped veggies cook better and blend smoothly with the eggs.

4. Season

Add salt and black pepper to taste. Want a flavor twist? A pinch of paprika, oregano, or dried basil goes great here!

5. Stir in the Cheese

Fold in the shredded cheese. Mozzarella adds a creamy texture, but feel free to mix it up with other cheeses too!

6. Fill the Muffin Tin

Spoon the mixture into each muffin cup, filling about 3/4 full to leave space for puffing up. Add a sprinkle of cheese on top for extra yum.

7. Bake

Bake for 15–20 minutes, or until the muffins are set and lightly golden on top. A toothpick should come out clean when inserted into the center.

8. Cool & Serve

Let the muffins cool for a few minutes, then remove from the tin. Serve warm, or cool completely and pack them for later!

🧺 Tips & Tricks

Chop small: Finely chopping the veggies ensures even cooking and kid-friendly texture.
Mix it up: Try spinach, peas, zucchini, or diced sweet potato for added variety.
Make-ahead: Store in the fridge for up to 4 days, or freeze for quick snacks.
Dairy-free? Use your favorite cheese alternative or skip cheese altogether.
Add crunch: Sprinkle breadcrumbs or crushed crackers on top before baking.
Get colorful: Use vibrant veggies to make these visually fun for kids.

🔄 Variations to Try

Sweet & savory: Add diced sweet potato or butternut squash for a subtle sweetness kids love.
Meaty: Toss in some cooked chicken, turkey, or bacon for an extra protein boost.
Cheesy twist: Mix mozzarella with sharp cheddar or Gouda for rich flavor.
Mini muffins: Make bite-sized versions using a mini muffin tin—great for toddlers!

🥄 Why You’ll Love These

Gluten-free & low-carb
Great for lunchboxes or on-the-go
Customizable with whatever veggies you have
Kid-approved (and grown-ups love them too!)

Vegetable Omelet Muffins for Kids Recipe