Veggie Loaded Omelette Muffins

Veggie Loaded Omelette Muffins are super healthy, rich in protein, flavorful and satisfying. These muffins are quick and easy to make and perfect for meal prepping. Made with eggs, baby spinach, mushrooms, red bell peppers, and cheddar cheese. So versatile as you can switch up your veggies or add more protein too. You won’t get enough of these omelette muffins.

Veggie Loaded Omelette Muffins

I have been making omelette or egg muffins for over 10 years now. These are my go-to meal prep breakfast and are on constant rotation in my house. I love making different variation of these are they are so versatile and can be made with just about any other ingredients. You really only need eggs and ant other toppings you may like. These specific veggie loaded omelette muffins are my favorite combo and the one I make the most.

The veggies in this recipe really elevate the flavors and add so many nutrients. The cheddar cheese on top gives them that nice crisp cheesy topping that takes these to a whole other level. Super healthy, rich in protein, flavorful and satisfying. You will find yourself making these over and over again.

Ingredients needed to make Veggie Loaded Omelette Muffins:

• Eggs– Half a dozen eggs for this recipe.
• Veggies– Baby spinach, red bell pepper, and mushrooms.
• Unsweetened Almond Milk– Makes the omelette muffins super fluffy.
• Spices– Pink sea salt, black pepper, paprika, and garlic powder.
• Shredded Cheddar Cheese– You can use any other kind of cheese you prefer like gruyere, mozzarella, or gouda.

Equipment needed to make Veggie Loaded Omelette Muffins:

• Cooking Pan or Skillet– To cook veggies in.
• Large Mixing Bowl– For whisking eggs.
• Whisk– To whisk eggs together.
• 12-Muffin Silicone Pan– To bake veggie loaded omelette muffins in.
• Large Baking Sheet Pan– If you are using a silicone muffin pan, you will want to place it over a baking sheet pan. Silicone muffin pans are not sturdy so placing them on a sheet pan will make it easier to transport from the kitchen counter to the oven and back.

How to make Veggie Loaded Omelette Muffins:

• Step 1– Preheat oven at 350 degrees F. 
• Step 2– Start by prepping all your veggies; measure out 2 cups of baby spinach and thinly slice. Thinly dice red bell pepper and thinly slice mushrooms. Grate cheddar cheese. 

• Step 3– Place a cooking pan or skillet on stovetop and drizzle with avocado oil. Bring oil to a heat on medium-high. Toss in bell pepper and mushrooms. Sauté for 5-7 minutes until bell pepper has softened and mushrooms have browned. Toss in baby spinach and sauté for 1-2 minutes until spinach has cooked down and wilted. Place cooked veggies to the side. 

• Step 4– Crack eggs into a large mixing bowl. Pour in almond milk and sprinkle spices; pink sea salt, black pepper, paprika and garlic powder. Whisk together until well combined. Pour into a measuring cup. 

• Step 5– Place a 12-muffin silicone pan on a large baking sheet pan. Evenly spread cooked veggies into each muffin mold. Evenly pour egg mixture over each muffin mold as well. Sprinkle cheddar cheese over each muffin. 

• Step 6– Place omelette muffins in preheated oven and bake for 25 minutes. 
• Step 7– Remove muffins from oven and allow them to rest until they have cooled enough to be handled. Pop each muffin out of the molds and serve. Enjoy!

Tips and Substitutions:

1. Preferably use a silicone muffin pan- It makes it so much easier for omelette muffins to bake in these kind of pans. It’s also very easy to pop the muffins right out after they are done baking. 
2. If you are using a silicone muffin pan, place it over a baking sheet pan- Silicone pans are very flimsy making it hard to transfer from the counter to the oven. Place it over a baking sheet pan for easier use.
3. Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins. 
4. Get creative with other toppings too- Add some bacon, chicken, and/or other cheeses for added protein and flavor.
5. Careful to not overfill when pouring egg mixture into muffin pan- you don’t want the egg mixture to spill as you transport pan into oven.

Variations:

1. Use other veggies– Use any veggies you’d like. Shredded carrots, shredded zucchini, kale, broccoli, black olives, etc are all great options.
2. Add more protein– Bacon, ground turkey, shredded chicken, chicken sausage, tofu, beans, etc. are all great potions to add more protein to these veggie loaded omelette muffins.
3. Make them Greek inspired– Add some oregano, Kalamata olives, grape tomatoes and some feta.
4. Make them Tex-Mex inspired– Add some taco seasoning, black beans, corn, salsa and shredded cheddar cheese for a Tex-Mex twist.
5. Use other cheeses– gruyere, mozzarella, or gouda are all great.

Veggie Loaded Omelette Muffins FAQ’s:

What are Omelette Muffins:

Omelette Muffins are eggs beaten, mixed with veggies and/or other toppings of choice, poured into a muffin pan and baked. It’s such an easy way to make omelettes. They can be so healthy as they are a great source of protein and can be filled with fresh veggies and other ingredients. They’re great for meal prep, freezer friendly, and make the perfect on-the-go breakfast. 

Why are my omelette muffins soggy?

If your egg muffins are soggy it is because there is too much moisture. Some veggies tend to have a lot of water content which can make the egg muffins too watery and soggy. Make sure not to add too many veggies to each muffin. Also, make sure not to overfill each mold. It will take longer for the muffins to cook and can also result in soggy egg muffins. 

Can I use cupcake liners for omelette muffins?

I wouldn’t suggest using regular muffin liners to make egg muffins. They can easily get stuck to the muffins. Try using parchment muffin liners instead or silicone ones. You can also oil a regular tin muffin pan very well. My go-to is to use a silicone muffin pan and this is what I find works best. 

How do you make omelette muffins not stick?

Oil your muffin pan very well. Use a spray oil and thoroughly spray your pan with it. You can also drizzle a bit of oil into each muffin mold. Then use a paper towel to spread it around each mold. Be Careful not to use too much oil though. This can cause too much moisture to build up causing the egg muffins to get too soggy. You want your muffin molds to be well coated with oil but not dripping.

Meal Prepping it:

Omelette muffins are perfect for meal prepping for many reasons. They make a large batch so you will have decent amount of muffins for the week ahead for a quick breakfast. You can even double the recipe and freeze half of the batch to have in your freezer stash. These muffins are also very versatile. You can switch up your veggies or add some more protein like bacon or chicken. They are super easy to make which is great if you are prepping more meals for the week.

Storing and Reheating:

Place your omelette muffins in an airtight container or zip bag. Keep muffins refrigerated for up to 4-5 days. Reheat by placing back in the oven or in the microwave.

Freezing Veggie Loaded Omelette Muffins:

Omelette muffins can easily be frozen. Which is another reason why they are great for meal prepping. Once muffins come out if the oven, allow them to completely cool-down while they are still in the muffin pan. Then place them in the freezer for a couple of hours. Once they are frozen, remove muffins from muffin pan. Place muffins in a freezer friendly container or zip bag. This method will allow muffins to freeze without sticking to each other. Keep muffins frozen for up to 3-4 months.

Did you like this Veggie Loaded Omelette Muffins recipe? You may also like these other egg recipes:

• Chickpea Omelette Muffins (Vegan)
• Red Pepper Cheddar Egg Bites
• Zucchini Quinoa Egg Bites
• Sheet Pan Omelet

Print

Veggie Loaded Omelette Muffins

Veggie Loaded Omelette Muffins are super healthy, rich in protein, flavorful and satisfying. These muffins are quick and easy to make and perfect for meal prepping. Made with eggs, baby spinach, mushrooms, red bell peppers, and cheddar cheese. So versatile as you can switch up your veggies or add more protein too. You won't get enough of these omelette muffins. 

Course Breakfast

Cuisine American

Keyword Omelette Muffins, Veggie Loaded Omelette Muffins

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12 Muffins

Calories 58 kcal

Author Angelica Arias

Ingredients

• 6 eggs
• 2 cups baby spinach
• 2 red bell pepper
• 2 cups sliced mushrooms
• 1/4 cup unsweetened almond milk
• 1 tsp pink sea salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 cup shredded cheddar cheese
• 1 tbsp avocado oil

Instructions

1. Preheat oven at 350 degrees F.

2. Start by prepping all your veggies; measure out 2 cups of baby spinach and thinly slice. Thinly dice red bell peppers and thinly slice mushrooms and measure out 2 cups. Grate cheddar cheese.

3. Place a cooking pan or skillet on stovetop and drizzle with avocado oil. Bring oil to a heat on medium-high. Toss in bell pepper and mushrooms. Sauté for 5-7 minutes until bell pepper has softened and mushrooms have browned. Toss in baby spinach and sauté for 1-2 minutes until spinach has cooked down and wilted. Place cooked veggies to the side.

4. Crack eggs into a large mixing bowl. Pour in almond milk and sprinkle spices; pink sea salt, black pepper, paprika and garlic powder. Whisk together until well combined. Pour into a measuring cup.

5. Place a 12-muffin silicone pan on a large baking sheet pan. Evenly spread cooked veggies into each muffin mold. Evenly pour egg mixture over each muffin mold as well. Sprinkle cheddar cheese over each muffin.

6. Place omelette muffins in preheated oven and bake for 25 minutes.

7. Remove muffins from oven and allow them to rest until they have cooled enough to be handled. Pop each muffin out of the molds and serve. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Preferably use a silicone muffin pan- It makes it so much easier for omelette muffins to bake in these kind of pans. It’s also very easy to pop the muffins right out after they are done baking. 
2. If you are using a silicone muffin pan, place it over a baking sheet pan- Silicone pans are very flimsy making it hard to transfer from the counter to the oven. Place it over a baking sheet pan for easier use.
3. Switch up your veggies and get creative- you can use any other veggies you wish for this recipe. Shredded zucchini, shredded Carrots, kale, black olives, etc. are all great to add to these muffins. 
4. Get creative with other toppings too- Add some bacon, chicken, and/or other cheeses for added protein and flavor.
5. Careful to not overfill when pouring egg mixture into muffin pan- you don’t want the egg mixture to spill as you transport pan into oven.

Nutrition Facts

Veggie Loaded Omelette Muffins

Amount per Serving

Calories

58

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

87

mg

29

%

Sodium

 

268

mg

12

%

Potassium

 

118

mg

3

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.5

g

2

%

Sugar

 

1

g

1

%

Protein

 

4

g

8

%

Vitamin A

 

1028

IU

21

%

Vitamin C

 

14

mg

17

%

Calcium

 

60

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.