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Cheesy Veggie Mini Omelet Muffins

Enjoy the deliciousness of these nutrient-rich and protein-packed Mini Omelet Muffins, perfect for a grab-and-go breakfast. Made with a trio of cheeses for a perfect melt and an assortment of colorful veggies, this is a great way to start your mornings.
2
35 min
TOTAL TIME
226
CALORIES
$0.79
PER SERVING
Cheesy Veggie Mini Omelet Muffins
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Ingredients
OMELET MUFFINS
6 SERVINGS
Olive Oil
1 tsp olive oil
Large Eggs
6 whole large eggs
Shredded Three Cheese Blend
1/2 cup shredded three cheese blend
Cooking Spray
cooking spray
Frozen Mixed Vegetables
6 cups frozen mixed vegetables
Salt & Freshly Ground Black Pepper
salt & freshly ground black pepper
to taste
Directions
OMELET MUFFINS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat your oven to 350 degrees Fahrenheit.
2
Defrost the store-bought frozen mixed vegetables according to the instructions on the packet and add to a bowl. Toss them with olive oil, salt and freshly ground black pepper.
3
Generously spray a standard size non-stick muffin tin with oil and spoon vegetable mixture evenly into the muffin cups.
4
In a medium bowl, beat the eggs, then add the shredded three cheese blend, salt and freshly ground black pepper.
5
Pour the egg and cheese mixture into the greased tins over the veggies until they are a little more than 3/4 full.
6
Bake in the preheated oven until the egg muffins are cooked, about 20 to 25 minutes. Serve them immediately or let them cool before storing them in the refrigerator for a quick breakfast.
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Health Info
Macros
23g
CARBS
8g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
EGGS