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Veggie Omelet Muffins

Course: Appetizer
Cuisine: Vegetarian
Keyword: breakfast, egg muffins, gluten-free, omelet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 90kcal
These protein-packed Veggie Omelet Muffins can be easily made in advance and are naturally gluten-free and vegetarian – The perfect healthy breakfast for busy mornings!
Print Recipe


  • 5 free-range eggs
  • 2 tbsp fresh whole 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
  • 1 tbsp extra-virgin olive oil for greasing


  • 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 1/2 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.



How to store:
Place leftover omelet muffins in an airtight container and store in the fridge for up to 2 days. 
Place the muffins in freezer-friendly containers and store in the freezer up to 1 month.


Calories: 90kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 58mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg