Veggie Omelet Cups

Whether you are looking for a hot breakfast for the kids before school or a grab-and-go breakfast as you run out the door for work, you can have the exact omelet you love with these Veggie Omelet Cups.

Veggie omelette cups are simple to prepare and a delicious way to start the day right.

So often people skip breakfast because they don’t want something easy like cereal but they also don’t have time to create a hot breakfast like Gingerbread Pancakes and Carrot Cake Pancakes before starting their busy day. Creating a simple breakfast that tastes great and can be made a head of time is an ideal situation for a lot of people. Veggie omelet cups make eating a tasty breakfast simple and healthy.

These veggie omelet cups can be made on the weekend, which lets you have a breakfast that only takes a few seconds to heat up. Whether you are looking for a hot breakfast for the kids before school or a grab and go breakfast idea as you run out the door for work, you can have the exact omelet you love.

Ingredients

6-8 large eggs
fresh veggies washed and chopped (bell peppers, onions, broccoli, etc.)
1 cup shredded Monterey Jack cheese
parsley washed and chopped
salt and pepper
non-stick cooking spray
muffin pan

Instructions

Preheat oven to 375°F. Spray a muffin pan with a non-stick cooking spray and set aside.
Crack your eggs into a large mixing bowl and whisk with a little salt and pepper.

Place a few tablespoons of veggies in each muffin cup along with a tablespoon of shredded cheese.

Fill your muffin cups 3/4 way full with your whisked eggs and bake for 18-20 minutes.
Top with parsley and enjoy!

What To Serve With Veggie Omelet Cups

These cups are ideal for the kids or the adult who is running out the door. But if you have the luxury of sitting down and preparing something more substantial, you can pair these egg muffins with any number of dishes. Here are some suggestions:

Fruit & Nut Bowl: You’ve got the eggs and veggies covered, now add the oats, which, when powered up with banana, blueberries, raspberries, almonds, sunflower seeds, cinnamon, flaxseed, and honey, is a fantastic way to start the day.

Bacon/Sausage: Add protein by grilling up some meat in the form of breakfast staples bacon and/or sausage.

Pancakes/French Toast: Not only would these omelet cups go well beside French toast or Gingerbread Pancakes with Cinnamon & Brown Sugar Syrup, you could go crazy and put them ON TOP of the pancakes or French toast!

Crepes/Croissant: Speaking of ‘French’, you could whip up some light crepes as featured in this recipe for Banana Split Crepes or grab a croissant and pretend you’re sitting along the Cote d’Azur by pairing the eggs with these French delectables.

Grits/Hash Browns: Pair the eggs with potato for a satisfying breakfast.

FAQs

My muffin tin got real messy real fast in the oven.

You probably overfilled each cup. The egg will expand when baking so leave space to accommodate this.

My eggs are rubbery. Why?

Sounds like you overcooked them. Keep an eye on the eggs while in the oven and take them out as soon as they set and are lightly browned on top.

What other cheese could I use?

Cheddar, feta, goat, Swiss, Parmesan… I could go on. It really depends on your taste buds.

How To Store Veggie Omelet Cups

Let the eggs cool completely. Place them in an airtight container and then in the fridge where they should last for 4 days. You can also freeze them for up to 3 months. To reheat, let the omelet cups thaw completely in the fridge. Bake them in the oven at 350°F for 15-20 minutes, or until heated through. You can also microwave each omelet cup for 1-2 minutes.