These healthy protein-packed Veggie Omelet Muffins can be easily made in advance and are naturally gluten-free and vegetarian – The perfect healthy bite-sized breakfast on the go for busy mornings!
Late breakfast on weekends is one of the things I love the most, and in our family pretty much always involves eggs. Whether it is simply poached eggs on avocado toast, all kinds of Italian frittata or classic French omelettes, fresh local eggs are the star of our breakfast time.
Lately, I’ve been quite obsessed with these easy protein-packed veggie omelet muffins. Naturally gluten-free and vegetarian, these are totally customizable to meet your taste. I personally like to keep them pretty simple and packed with veggies.
I love making a big batch on Sunday morning and serve them piping hot from the oven, but they’re just as tasty at room temperature, making them perfect picnics/lunchbox material.
They’re also easily freezable, so you can enjoy these savoury bites all week long. All you have to do is pop them in the microwave for a couple of minutes to have a delicious breakfast ready to go.
These easy Veggie Omelet Muffins come together in less than 30 minutes and can be easily made ahead. Best of all, you only need 1 bowl, 5 minutes of prep and a bunch of fresh simple ingredients such as eggs, milk and veggies.
These omelet muffins are really quick and totally fuss-free to make. All you have to do is beat the eggs, fold in milk, seasoning and chopped veggies and divide the mixture into the cups of a large muffin tin. Pop your omelet muffins in the oven for about 15 minutes, and you’re pretty much done!
WATCH HOW TO MAKE THESE EASY VEGGIE OMELET MUFFINS:
I used fresh courgette (zucchini), mixed bell peppers and shallots (white/red onion or spring onion work great too), but feel free to use your favourite veggies or whatever you’ve got in the fridge. Make sure you don’t skip the milk, as it gives a nice airy texture and makes these omelet muffins spongy and lighter.
As you may know already, I’ve been dairy intolerant for years, so to make my omelet muffins I use a2 Milk™.If you’re not familiar with a2 Milk™, it’s an award-winning brand that produces milk naturally free from the A1 protein, so it’s easier to digest than normal cow’s milk for some people, and is super gentle to your tummy. If you suspect you have a lactose intolerance, it might actually be the A1 protein in milk that you can’t digest, so you may want to give a2 Milk™ a try – making the switch did work for me!Now, back to this awesome egg-celent snack for a moment- What’s not to love?
Packed with protein, healthy veggies and SO easy to make, these hearty Veggie Omelet Muffins are easily going to become a family favorite!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
- 5 free-range eggs
- 2 tbsp fresh whole a2 Milk™
- 1 courgette, green part only (discard seed core) finely cubed
- 3 tbsp yellow pepper, finely cubed
- 3 tbsp red pepper, finely cubed
- 2 shallots, finely chopped
- salt and pepper to taste
- extra-virgin olive oil, for greasing
- Preheat oven to 180C/360F and arrange a baking tray in the middle shelf.
- Spray with 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.