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In recent years, the trend of prioritizing healthy breakfast options has surged. More individuals are seeking meals that not only provide energy for the day ahead but also support their health and wellness goals. Amid this growing movement towards nutritious eating, veggie omelet muffins have emerged as a standout option. These delightful mini omelets pack a punch of flavor, nutrition, and convenience, making them a perfect choice for busy mornings or meal prep enthusiasts.

Loaded Veggie Omelet Muffins

Discover the delicious world of veggie omelet muffins, a perfect blend of nutrition and flavor for your busy mornings. Packed with protein-rich eggs and colorful vegetables like spinach, bell peppers, and tomatoes, these muffins are not only satisfying but also customizable to fit various dietary needs. Ideal for meal prep, they can be enjoyed fresh or stored for a quick breakfast option throughout the week. Elevate your mornings with this easy and nutritious recipe that the whole family will love!
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Ingredients
  

6 large eggs

1/3 cup milk (or plant-based milk)

1 cup spinach, chopped

1/2 cup bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup mushrooms, diced

1/2 cup shredded cheese (cheddar or your choice)

Salt and pepper, to taste

1 tsp garlic powder

1/2 tsp paprika

Olive oil or cooking spray (for greasing)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it with olive oil or cooking spray.

    Prepare the Veggies: In a large bowl, combine the chopped spinach, diced bell pepper, halved cherry tomatoes, chopped red onion, and diced mushrooms. Mix them together and set aside.

      Whisk the Eggs: In another bowl, crack the 6 large eggs and add the 1/3 cup of milk. Season with salt, pepper, garlic powder, and paprika. Whisk until well combined and slightly frothy.

        Combine Ingredients: Stir the veggie mixture into the egg mixture, ensuring the vegetables are evenly distributed. Fold in the shredded cheese, mixing until incorporated.

          Pour the Mixture: Distribute the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about ¾ full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow the omelet muffins to cool in the tin for 5 minutes before gently removing them with a fork or silicone spatula. Serve warm or let them cool completely for meal prep.

                Storage: Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave when ready to enjoy.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins