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.

Carolyn Casner
Source:, December 2019


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

215.3 calories; protein 15.1g 30% DV; carbohydrates 5.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 2.9g; fat 14.8g 23% DV; saturated fat 5.2g 26% DV; cholesterol 258.6mg 86% DV; vitamin a iu 1926IU 39% DV; vitamin c 50.1mg 84% DV; folate 63.9mcg 16% DV; calcium 248.2mg 25% DV; iron 1.7mg 10% DV; magnesium 26.8mg 10% DV; potassium 275.7mg 8% DV; sodium 434.2mg 17% DV; thiamin 0.1mg 7% DV.

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