These simple veggie muffin-tin "omelets" are easy to make in the morning--or mix up the batter the night before. They're perfect for company or to take for an easy breakfast on the go. Source:, December 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.

  • Heat oil in a large skillet over medium heat. Add broccoli, bell pepper, scallions and 1/8 teaspoon salt; cook, stirring, until the vegetables are tender, about 5 minutes. Remove from heat and let cool for 5 minutes.

  • Whisk eggs, Parmesan, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add the vegetable mixture and stir to combine. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 28 minutes. Let stand for 5 minutes before removing from the tin.


To make ahead: Refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking.

Nutrition Facts

215 calories; 14.8 g total fat; 5.2 g saturated fat; 259 mg cholesterol; 434 mg sodium. 276 mg potassium; 5.2 g carbohydrates; 1.2 g fiber; 3 g sugar; 15.1 g protein; 1926 IU vitamin a iu; 50 mg vitamin c; 64 mcg folate; 248 mg calcium; 2 mg iron; 27 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These were a hit with everyone who tried them. Read More
Rating: 5 stars
I make something like this a lot. Tip put ur veggies in muffin pan first. Then add egg mixture. Better distribution of veggies. Read More