Looking for an easy and nutritious breakfast for your family? Loaded with cheese and herbs, these Vegetarian Breakfast Omelet 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. These Vegetarian Breakfast Omelet Muffins are inspired by my regular omelet 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 once or twice a week.
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It’s really easy to make these breakfast omelet 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.
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!
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.
PrintVegetarian Breakfast Omelet 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
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 muffin
- Calories: 82
- Sugar: 1.2g
- Sodium: 304.9mg
- Fat: 5.4g
- Carbohydrates: 2.1g
- Protein: 6.2g
- Cholesterol: 126.2mg
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.
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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.