egg omelette on tins up close

There’s something about an easy morning breakfast with leftovers for the next day that puts a smile on my face. These baked veggie omelet muffins do just that. Packed with a ton of veggies and flavor, these will be something you’ll want to make each week.

Hosting a brunch or holiday breakfast? These will definitely be a hit. You can simply add cooked bacon, sausage, or ham to the mix. Want a little cheese? I prefer goat cheese. The goat cheese will add that slight salty tangy flavor, but you can add gruyere or cheddar if that’s your preference. If I do eat dairy, I do some sort of goat or sheep cheese as it’s better for my stomach. Either way, these will be a hit for any breakfast. Be sure to top it off with salsa, pico, guac or avocado, or anything that speaks to you.

With Christmas happening in less than 4 days, this will be the perfect thing to whip up in a pinch. I love making a breakfast that is very little effort so I can just focus on the kids and the smiles on their faces. Dice everything the night before and mix it all up the next morning and bake. Easy Peasy my friends. They will even make the best leftover lunch or breakfast if you’re looking for something quick on those busy mornings.

Here is the recipe for these delicious Baked Veggie Omelet Muffins.

egg muffin omelette in pan on counter

Related Posts: Guilt-Free Eggs Benedict

Enjoy!

Natalie

Baked Veggie Omlette Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12

Equipment

  • Muffin Tin

Ingredients
  

  • 8 eggs
  • 1/2 cup unflavored almond milk
  • 1 red bell pepper diced
  • 1/2 cup spinach chopped
  • 4 button mushrooms diced
  • 1/4 cup chopped parsley
  • 1/4 red onion diced
  • salt and pepper to taste
  • 1 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground garlic

Instructions
 

  • Preheat oven to 350
  • Add all ingredients in a large mixing bowl and mix well.
  • Pour batter into each muffin tin and bake for about 20 minutes. They will puff up but not too worry…they will depuff once they cool.
  • Remove once cooked through and cool for about 5 minutes and serve with salsa, avocado, hot sauce, or any other toppings of choice.
  • Can refrigerate the rest and eat through the next couple of days.