Name: Cheesy Veggie Mini Omelet Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 cups store-bought frozen mixed vegetables (like broccoli, bell peppers and carrots); 6 whole large eggs; 1/2 cup shredded three cheese blend; salt and freshly ground black pepper, to taste; cooking spray; 1 teaspoon olive oil

muffin

How do I get my muffins to rise properly?

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Can I use oil instead of butter in my muffin recipe?

How do I ensure my mix-ins (like blueberries) don't sink to the bottom of the muffins?

How can I add more flavor to my basic muffin recipe?

Can I substitute whole wheat flour for white flour in my muffin recipe?

How can I make my muffins have a nice domed top?

Why are the bottoms of my muffins always burnt?

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.

Milk

Eggs

Mediterranean

Vegetarian

Frozen Vegetables

gram

mixed vegetables

eggs

Cheese

shredded cheese

Seasonings

Salt & Pepper

Oils

milliliter

cooking spray

olive oil

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Trans fatty acids

Vitamin D

Vitamins

Beta-cryptoxanthin

Lutein+zeaxanthin

Sodium

Minerals

Zinc

Copper

Manganese

Selenium

Vitamin A

Iodine

Vitamin K

Water

Calories

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Dietary Folate Equivalents

Lactose

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Welcome to the land of savory, cheesy goodness packed into individual muffin-size bites! These Spinach Ricotta Muffin Bites, brimming with fresh spinach, creamy ricotta, and a generous shower of parmesan, make a fantastic breakfast, lunch, or afternoon snack. Baby spinach leaves and a hint of garlic add a captive flavor, making these bites an absolute crowd-pleaser.

Cheesy Spinach Ricotta Muffin Bites

Cheesy Veggie Mini Omelet Muffins

Produce

Dairy

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/cheesy-veggie-mini-omelet-muffins-2725065-3.jpeg

Preheat your oven to 350 degrees Fahrenheit.

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.

Generously spray a standard size non-stick muffin tin with oil and spoon vegetable mixture evenly into the muffin cups.

In a medium bowl, beat the eggs, then add the shredded three cheese blend, salt and freshly ground black pepper.

Pour the egg and cheese mixture into the greased tins over the veggies until they are a little more than 3/4 full.

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.

Cheesy Veggie Mini Omelet Muffins

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