- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or oil.
- Prepare Eggs:
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Add Cheese and Vegetables:
- Stir in the shredded cheese and finely chopped vegetables of your choice. Mix everything together evenly.
- Fill Muffin Tin:
- Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the tops are set and the edges are lightly golden brown. The omelet muffins will puff up during baking and then settle as they cool.
- Cool and Serve:
- Allow the vegetable omelet muffins to cool in the muffin tin for a few minutes before carefully removing them. Use a knife or spoon to loosen the edges if needed.
- Serve Warm or Cold:
- Serve the omelet muffins warm as a nutritious breakfast or pack them cold for a convenient snack or lunch option.
Tips:
- Customize Vegetables: Feel free to customize the vegetables based on your child’s preferences. You can also sneak in finely chopped vegetables they might not normally eat by blending them with their favorites.
- Storage: Store any leftover omelet muffins in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave for a quick and easy breakfast.
- Make-Ahead: These vegetable omelet muffins can be made ahead of time and stored in the refrigerator or even frozen for longer storage. Simply reheat them before serving.
These vegetable omelet muffins are not only delicious but also a great way to ensure your kids get a dose of protein and vegetables in a fun and portable form. Enjoy making and serving these nutritious treats!