Introduction
Looking for a quick and nutritious breakfast option that can also be easily stored for later? These vegetable omelet muffins are the perfect solution! Packed with protein and delicious veggies, they are not only simple to make but also versatile enough to accommodate various taste preferences. Perfect for meal prep, these muffins can be enjoyed throughout the week or frozen for longer storage. Let’s dive into the details of making this delicious dish!
Detailed Ingredients with measures
8 large eggs
1/4 cup milk (any kind, including unsweetened almond milk)
Salt and pepper, to taste
1/2 cup diced bell peppers (red and green for color)
1/2 cup chopped spinach (fresh or frozen)
1/4 cup diced onion
1/2 cup chopped mushrooms
1/2 cup shredded cheddar cheese (or preferred melty cheese)
Optional additions: crumbled cooked bacon or sausage, diced tomatoes, jalapeños, garlic powder, smoked paprika
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 18-22 minutes
Total Time: 30-35 minutes
Yield: 12 muffins
Directions
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
2. If using mushrooms, onions, or spinach, sauté them in a pan with a little oil for 3–4 minutes to prevent sogginess.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, and any desired seasonings until well combined.
4. Stir in the bell peppers, spinach, onion, mushrooms, cheese, and any optional additions.
5. Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18–22 minutes, or until the tops are set and lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the muffins to cool for about 5 minutes before removing them from the tin.
Storage
These vegetable omelet muffins are perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat in the microwave for a quick and nutritious breakfast on the go.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it thoroughly or using silicone liners to prevent sticking.
Step 2: Sauté Vegetables
If you are using mushrooms, onions, or spinach, heat a small amount of oil in a pan over medium heat. Add the chopped vegetables and sauté for 3–4 minutes, stirring occasionally, to soften them and reduce moisture, which helps to prevent sogginess in the muffins.
Step 3: Whisk the Eggs
In a large mixing bowl, crack the 8 large eggs and add 1/4 cup of milk along with salt and pepper to taste. Whisk everything together until the mixture is well combined and slightly frothy.
Step 4: Combine Ingredients
Add the sautéed vegetables, 1/2 cup of diced bell peppers, 1/2 cup of chopped spinach (whether fresh or thawed from frozen), 1/4 cup of diced onion, and 1/2 cup of chopped mushrooms to the egg mixture. Also, add 1/2 cup of shredded cheddar cheese and any optional ingredients you desire, mixing gently until everything is evenly distributed.
Step 5: Fill the Muffin Tin
Carefully pour the egg and vegetable mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow for rising during baking.
Step 6: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18–22 minutes. The muffins are done when the tops are set, lightly golden, and a toothpick inserted into the center comes out clean.
Step 7: Cool and Remove
Once baked, let the muffins cool in the tin for about 5 minutes. Carefully remove them from the tin and allow them to cool further on a wire rack or a plate.
Notes
Storage Information
These vegetable omelet muffins are ideal for meal prep. They can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Reheating Instructions
To reheat, simply place the muffins in the microwave for a quick and nutritious breakfast on the go. Adjust the heating time based on your microwave’s power.
Cook techniques
Whisking Eggs
Ensure the eggs are well combined with milk and seasonings for a fluffy texture. Whisk vigorously until the mixture is uniform in color and slightly frothy.
Sautéing Vegetables
Cook onions, mushrooms, and spinach in a little oil over medium heat for 3–4 minutes to enhance their flavors and reduce moisture, preventing sogginess in the muffins.
Filling Muffin Tins
Carefully pour the egg mixture into the muffin tin, filling each cup 3/4 full to allow for rising during baking without overflowing.
Baking Temperature
Preheat the oven to 375°F (190°C) to ensure the muffins bake evenly and thoroughly, resulting in a set top and lightly golden color.
Testing for Doneness
Insert a toothpick into the center of a muffin; it should come out clean when the muffins are fully baked. This indicates the egg is set and cooked through.
Cooling Process
Let the muffins cool in the tin for about 5 minutes before removing them. This helps them firm up and makes it easier to take them out without breaking.
FAQ
Can I use other types of cheese?
Yes, you can substitute cheddar cheese with any preferred melty cheese, such as mozzarella, Swiss, or pepper jack.
How do I store the vegetable omelet muffins?
Store the muffins in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months.
Can I add more vegetables?
Absolutely! Feel free to add any vegetables you enjoy, such as zucchini, diced tomatoes, or jalapeños, to customize the flavor.
Can I make these muffins ahead of time?
Yes, they are perfect for meal prep. You can make a batch at the beginning of the week for quick and nutritious breakfasts.
What is the best way to reheat the muffins?
Reheat in the microwave for about 30 seconds to 1 minute or until warmed through, depending on your microwave’s power.
Conclusion
These vegetable omelet muffins are a fantastic way to enjoy a nutritious breakfast or snack. Packed with protein and veggies, they are versatile and perfect for meal prep. With various optional additions, you can customize them to suit your taste preferences, making them a delightful choice for any occasion.
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