Veggie Omelet Muffins are the perfect solution for those busy mornings when you want something nutritious but don’t have the time to whip up a full breakfast. These little muffins are packed with flavor and can be made ahead of time, making them an excellent choice for meal prep. Plus, they’re gluten-free, making them suitable for various dietary needs. With vibrant veggies and protein-rich eggs, they’re a tasty and wholesome option that everyone will love.
Why I Love This Recipe
I absolutely adore these Veggie Omelet Muffins for several reasons. First, they are incredibly versatile. You can mix and match your favorite vegetables based on what you have on hand or what’s in season. They’re also a fantastic way to sneak in some extra nutrients into your day. Whether you’re in a rush or just want a healthy snack, these muffins are quick to grab and eat. Plus, they store well in the fridge, making them perfect for meal prepping.
Ingredient List
- 5 free-range eggs
- 2 tablespoons fresh whole milk
- 1 courgette, green part only (discard seed core) finely cubed
- 3 tablespoons yellow pepper, finely cubed
- 3 tablespoons red pepper, finely cubed
- 2 shallots, finely chopped
- Salt and pepper to taste
- 1 tablespoon extra-virgin olive oil, for greasing
Must-Have Equipment
- Mixing bowl – for combining your ingredients.
- Muffin tin – to bake your omelet muffins. A non-stick pan or silicone muffin cups work best.
- Whisk – to beat the eggs and milk together smoothly.
- Knife and chopping board – for prepping your vegetables.
Veggie Omelet Muffins (Gluten-free), Made Easy
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial to ensure your muffins bake evenly and rise beautifully.
Step 2: Prepare the Muffin Tin
Grease your muffin tin with the extra-virgin olive oil. This will prevent the muffins from sticking and make for easy removal once they’re baked.
Step 3: Whisk the Eggs and Milk
In a mixing bowl, combine the 5 free-range eggs and 2 tablespoons of fresh whole milk. Whisk them together until the mixture is smooth and slightly frothy.
Step 4: Add the Veggies
Fold in the finely cubed courgette, yellow pepper, red pepper, and chopped shallots into the egg mixture. Season with salt and pepper to taste, stirring everything together until well combined.
Step 5: Fill the Muffin Tin
Pour the egg and vegetable mixture evenly into the greased muffin tin. Fill each cup about ¾ of the way full to allow for rising.
Step 6: Bake
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Step 7: Cool and Serve
Once baked, remove the muffin tin from the oven and let the muffins cool for a few minutes before gently removing them. Serve warm, or let them cool completely before storing them in an airtight container.
In-Season Swaps
- Spring: Try adding asparagus and spinach for a fresh, seasonal twist.
- Summer: Incorporate diced tomatoes and fresh basil for a Mediterranean flair.
- Fall: Use diced butternut squash and kale for a comforting autumn flavor.
- Winter: Add in some sautéed mushrooms and broccoli for a hearty option.
What Not to Do
- Don’t overfill the muffin cups; this can cause overflow and messy muffins.
- Avoid using watery vegetables, which can make the muffins soggy.
- Don’t skip the greasing step; it’s essential for easy removal.
- Don’t bake for too long; keep an eye on them to avoid drying out.
Leftovers & Meal Prep
These Veggie Omelet Muffins are perfect for meal prep! You can make a batch at the beginning of the week and store them in the refrigerator for up to 5 days. They also freeze well, so feel free to double the recipe and stash some away for busy days. Just reheat them in the microwave or oven when you’re ready to enjoy.
Ask the Chef
Can I use egg substitutes in this recipe?
Yes! You can substitute eggs with a combination of applesauce, silken tofu, or a commercial egg replacer. However, the texture may vary slightly from the original recipe.
What’s the best way to store these muffins?
Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Can I add cheese to the muffins?
Absolutely! Adding shredded cheese, such as cheddar or feta, can enhance the flavor and richness of the muffins. Just be mindful of the overall moisture content.
Are there any other veggies I can include?
Yes, feel free to get creative! You can add spinach, kale, mushrooms, or any other favorite vegetables. Just be sure to chop them finely for even cooking.
Save & Share
If you loved this recipe for Veggie Omelet Muffins (Gluten-free), be sure to save it for later and share it with friends and family! These muffins are a delightful addition to any brunch spread, and they can easily become a staple in your household. Enjoy the convenience of meal prep while indulging in a dish that’s both nutritious and satisfying. The next time you’re in need of a quick breakfast or healthy snack, you’ll be glad you have these muffins on hand. Whether you’re entertaining guests or just enjoying a quiet morning at home, Veggie Omelet Muffins are sure to impress.
Veggie Omelet Muffins (Gluten-free)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial to ensure your muffins bake evenly and rise beautifully.
- Grease your muffin tin with the extra-virgin olive oil. This will prevent the muffins from sticking and make for easy removal once they’re baked.
- In a mixing bowl, combine the 5 free-range eggs and 2 tablespoons of fresh whole milk. Whisk them together until the mixture is smooth and slightly frothy.
- Fold in the finely cubed courgette, yellow pepper, red pepper, and chopped shallots into the egg mixture. Season with salt and pepper to taste, stirring everything together until well combined.
- Pour the egg and vegetable mixture evenly into the greased muffin tin. Fill each cup about ¾ of the way full to allow for rising.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are set and lightly golden on top. You can test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once baked, remove the muffin tin from the oven and let the muffins cool for a few minutes before gently removing them. Serve warm, or let them cool completely before storing them in an airtight container.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They freeze well, so consider making a double batch!
- Reheat muffins in the microwave or oven when ready to enjoy.
