Easy Vegetable Egg Muffins (Omelette Muffins)
Soft, savory egg muffins loaded with vegetables and cheese. These are easy to prepare, kid-friendly, and perfect for breakfast or a light snack.
Ingredients
(Makes 8–10 muffins)
Eggs: 4 large
Onion: 1 small, finely chopped
Green chili: 1, finely chopped (optional; adjust or skip for kids)
Carrot: 1 medium, finely grated or finely chopped
Sweetcorn: ¼ cup, boiled or canned (drained)
Mozzarella cheese: ½ cup, grated
Fresh coriander leaves: 2 tablespoons, finely chopped
Black pepper: to taste
Salt: to taste
Oil or butter: for greasing the muffin tray
Instructions
1. Prepare the Oven and Tray
Preheat the oven to 180°C (350°F).
Lightly grease a muffin tin with oil or butter, or line with silicone or paper liners.
2. Prepare the Egg Mixture
Crack the eggs into a large mixing bowl.
Add salt and black pepper.
Whisk well until the eggs are fully combined and slightly frothy.
3. Add Vegetables and Cheese
Add chopped onion, green chili (if using), carrot, sweetcorn, and coriander leaves to the egg mixture.
Stir gently to distribute the vegetables evenly.
Fold in the grated mozzarella cheese.
4. Fill the Muffin Tray
Pour the mixture evenly into the prepared muffin cups, filling each about ¾ full to allow space for rising.
5. Bake
Place the tray in the preheated oven.
Bake for 18–22 minutes, or until the muffins are set in the center and lightly golden on top.
A toothpick inserted in the middle should come out clean.
6. Cool and Serve
Remove from the oven and allow the muffins to rest in the tray for 5 minutes.
Carefully remove and serve warm.
Serving Suggestions
Serve with toast, fruit, or yogurt for a balanced breakfast.
These muffins also work well in lunchboxes or as an evening snack.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a microwave or oven before serving.