Looking for an easy and nutritious breakfast for your family? Loaded with cheese and herbs, these easy Vegetarian Breakfast Omelette Muffins keep you full until lunch time.
I love to combine feta, herbs and eggs to make a quick omelet with butter. I can have this for breakfast, lunch or dinner. This vegetarian breakfast omelette in muffin pan is inspired by my regular omelette recipe, with an addition of red and green peppers.
I can’t think of a morning without eggs, one of my favorite foods. Believe it or not, every morning I wake up with eggs in my mind. I never leave home before eating eggs. I’m so lucky that my son loves them as much I do, so before preparing breakfast, I ask him “how do you like your eggs today?” He mostly prefers fried eggs with runny yolks. You must see his joy when spooning that yolk. He wants to eat scrambled or boiled eggs as well once or twice a week.
So I love to create breakfast recipes using eggs for him. His all time favorite is Turkish Menemen Recipe, which is made with eggs, tomatoes and green peppers, but he is open to new egg recipes too.
Ingredients
I made these with cheese so that everything for breakfast is included, but if you want to make them dairy-free, then leave the cheeses and butter out. That being said, I highly recommend this recipe with cheese and butter as they really enrich the flavor. So what do we need?
- butter
- eggs
- cheese
- peppers
- herbs
- salt
How To Make
It’s really easy to make these breakfast omelette muffins. Just combine your favorite omelet ingredients and bake in muffin tins. What I love about this recipe is that you can change the ingredients to your taste. I make them vegetarian, but you can add sausages or bacon bits if you want to go non-vegetarian. Also, you can add extra veggies like mushrooms or spinach. Moreover, you can use whatever cheese you like. Just make sure the cheese you use doesn’t get watery when baked. I combined goat cheese and feta, but I think cheddar would be fine too.
Did My Son Love These?
I wish I could tell you that my son loved these muffins, but he kindly make several criticisms. For one thing, he didn’t like the texture of the muffins. He says he loves it more when the eggs are like creamy. Right, he is a fan of runny eggs and that might be a reason. Another thing he didn’t like is peppers. Although he loves to snack on raw peppers, he didn’t like them in these breakfast omelet muffins. Finally, although he didn’t say it, I think he was expecting something sweet when he saw the muffins. You can imagine how disappointing it was for him when he had the first bite, but he managed to eat one nevertheless. Maybe he didn’t want to upset me. He just said fried eggs are fine, no need for these. Lol!
On the contrary, I love them. They are like on-the-go omelette. Super easy in the early morning. Plus, you can eat as many as you can because this is a healthy vegetarian breakfast. Oh and you can add your favorite vegetable in it too.
Can I Make These Ahead Of Time?
If you like make ahead breakfasts, you can make these muffins ahead and freeze or refrigerate. You just need to reheat them before eating and grab one and go. Sounds easy, right? On the other hand, I love my eggs freshly cooked or baked. Reheating eggs is definitely not for me, but it’s up to you.
More Vegetarian Breakfast Ideas
More Egg Recipes
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PrintVegetarian Breakfast Omelette Muffins
Breakfast omelet muffins loaded with cheese and herbs make an easy, quick and satisfying breakfast. You can play with the ingredients to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 9 eggs
- ½ cup goat cheese, crumbled
- ¼ cup feta, crumbled
- 1 red bell pepper, chopped
- 2 green peppers, chopped
- 2 green onions, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 1 teaspoon salt
- 2 tablespoons butter
Instructions
- Preheat oven at 350F. Using 2 tablespoons butter, butter the muffin tins generously. Set aside.
- Whisk the eggs until smooth.
- Mix in the remaining ingredients.
- Pour about ¼ cup mixture into each muffin cup and bake about 20-25 minutes or until the eggs are set.
Notes
Use less salt if your cheese is too salty.
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: omelette muffins, breakfast muffins, vegetarian breakfast muffins
KalynsKitchen says
I first made this kind of muffin with eggs back in 2005 and called them "Egg Muffins." They are so nutritious and the variations are endless. And I can see that they might not be that kid-friendly (lol!) but they look delicious to me! Thanks for the shout-out for my recipe too.
Zerrin says
Hi Kalyn, that the variations are endless is what I love about these muffins. Still searching for a way to make my son love "egg muffins". Your scrambled eggs recipe is one of our favorites at the weekend.
Dr. Cowan's Garden says
I love your idea about the egg recipe. I think this vegetarian breakfast omelet muffin is one of the best healthy recipes. I love eggs so much, but I’ve never made egg muffins for breakfast, I need to try this now.
★★★★★
Adina says
How beautiful! We love eggs too, we don't eat that often, because except myself, everybody else has breakfast outside the house during the week, but I make eggs often at the weekend. Or for dinner when I don't have time to cook something else. 🙂 I will definitely make these egg muffins.