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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.

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. 

What you need to make Veggie Loaded Omelette Muffins:

Ingredients:

• Eggs
• Baby Spinach
• Red Bell Pepper
• Mushrooms
• Unsweetened Almond Milk
• Pink Sea Salt
• Black Pepper
• Paprika
• Garlic Powder
• Shredded Cheddar Cheese

Equipment:

• Cooking Pan or Skillet
• Large Mixing Bowl
• Whisk
• 12-Muffin Silicone Pan
• Large Baking Sheet Pan

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.

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.

How to store omelette muffins:

Place your omelette muffins in an airtight container or zip bag. Keep muffins refrigerated for up to 4-5 days.

Can omelette muffins be frozen?

Yes. Omelette muffins can definitely 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

*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. 

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