Veggie Omelet Muffins (Gluten-free)
These protein-packed Veggie Omelet Muffins are the perfect bite-sized breakfast for busy mornings!
They’re easy to make ahead, naturally gluten-free, and completely vegetarian, ideal for a quick grab-and-go meal.
Weekend brunch is one of my favorite times of the week. In our family, eggs are always the star of the table.
From poached eggs on avocado toast to Italian frittata or classic French omelets, we just can’t get enough!
Lately, I’ve been totally hooked on these simple veggie omelet muffins. They’re healthy, full of flavor, and super easy to customize with whatever veggies you have on hand.
I usually make a big batch on Sunday morning, they taste amazing straight out of the oven, but are just as delicious at room temperature.
They're just perfect for lunchboxes, picnics, or a light snack!
The best part? They freeze beautifully too. Just pop one in the microwave for a minute or two, and you’ve got a hot, protein-packed breakfast ready to go.
Ingredients
Here’s what you’ll need:
- Eggs: I opt for free range large eggs.
- Milk: All you need is a splash of milk, use whole milk or semi-skimmed milk for best results.
- Vegetables: I used courgette/zucchini, mixed bell peppers, and shallots, but white or red onion works great too!
Feel free to swap in whatever vegetables you have in the fridge. These little muffins are going to work with almost any king of veggies.
How to Make Omelet Muffins
This omelet muffins recipe comes together in just five simple steps.
You’ll love how quick these are to make: only one bowl, five minutes of prep, and under 30 minutes in total.
- Preheat your oven to 180°C (350°F) and lightly grease a muffin tin.
- In a bowl, beat the eggs with the milk and your favorite seasonings.
- Stir in your chopped veggies.
- Divide the mixture evenly into the muffin cups.
- Bake for about 15 minutes, or until golden and puffed.
That’s it! You’ll have a tray of warm, fluffy omelet muffins ready to enjoy.
Custom Flavor Ideas
If you’d like to switch things up, here are a few of our favorite combos:
- Parma prosciutto + shiitake mushrooms
- Pumpkin + thyme + kale
- Spinach + leek + Parmesan cheese
Each version adds a new twist, and they’re all so satisfying!
More breakfast recipes to try
- Easy Shakshuka with Chickpeas: A cozy one-pan dish made with poached eggs simmered in a rich tomato and chickpea sauce. It’s hearty, healthy, and full of Mediterranean flavor.
- Quinoa Breakfast Muffins: They’re naturally gluten-free, high in protein, and make the perfect make-ahead breakfast or snack.
- Swedish Prawn Sandwich: A classic Scandinavian open-faced sandwich topped with juicy prawns, creamy mayo, and a squeeze of lemon. Light, refreshing, and ready in just a few minutes.
Happy breakfast friends!
Did you try this recipe?
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Recipe
Veggie Omelet Muffins
Ingredients
- 5 free-range eggs
- 2 tablespoon fresh whole milk
- 1 courgette, green part only (discard seed core) finely cubed
- 3 tablespoon yellow pepper, finely cubed
- 3 tablespoon red pepper, finely cubed
- 2 shallots, finely chopped
- salt and pepper to taste
- 1 tablespoon extra-virgin olive oil, for greasing
Instructions
- Preheat oven to 180C/360F and arrange a baking tray in the middle shelf.
- Brush with extra-virgin olive oil a muffin tin and set aside.
- In a large bowl, whisk together the eggs, then whisk in the milk and season with salt and cayenne pepper to taste.
- Fold in chopped zucchini, bell peppers and onion and mix until combined.
- Pour ½ the omelet mixture into each muffin cup.
- Bake in the oven for about 15 min or until crispy on the sides and golden on top.
- Remove from the oven, allow to cool before removing the muffins from the cups, then serve.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this and my family loves it. Very easy to make and very tasty.
Love all the veggies in there!
Have been seeing the a2 milk around. Interested in checking it out. These egg muffins look delicious!
We make these all the time, although we call ours omelet cupcakes. Such a great way to use up leftovers.
Those look really scrumptious! Perfect for breakfast or for lunch, too 🙂
These look so cute. Love that they are also healthy too. Definitely a good way to sneak in some extra veggies.