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In today’s fast-paced world, the trend towards healthy and quick breakfast options has become more pronounced than ever. With busy schedules and rising health consciousness, many individuals are seeking meals that are not only nutritious but also easy to prepare and consume. Enter the Colorful Loaded Veggie Omelet Muffins — a delightful and vibrant solution to breakfast that checks all the right boxes. These omelet muffins are packed with a medley of fresh vegetables, offering a delicious way to kickstart your day with energy and nutrition.

Loaded Veggie Omelet Muffins

Start your day with a burst of flavor and nutrition with these Colorful Loaded Veggie Omelet Muffins! Packed with fresh vegetables and customizable to fit any dietary preference, these muffins are perfect for busy mornings. Easy to prep in advance, they offer a grab-and-go breakfast that’s both satisfying and healthy. Enjoy the rich taste of eggs, cheese, and your favorite veggies, all baked to perfection for a delightful start. Make your mornings vibrant and nourishing!
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Ingredients
  

6 large eggs

1/2 cup milk (dairy or plant-based)

1 cup chopped spinach

1/2 cup diced bell peppers (a mix of red, yellow, and green for vibrant colors)

1/2 cup diced tomatoes

1/4 cup finely chopped red onion

1/3 cup shredded cheese (cheddar, feta, or your favorite)

1/4 cup cooked and crumbled bacon or sausage (optional for a non-vegetarian option)

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

Fresh herbs for garnish (like parsley or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with cooking spray or olive oil.

    Whisk the Eggs: In a large mixing bowl, crack the eggs and add the milk. Whisk together until well combined and fluffy.

      Add Veggies and Seasoning: Stir in the chopped spinach, bell peppers, tomatoes, red onion, and any optional ingredients like bacon or sausage. Add the garlic powder, dried oregano, salt, and pepper. Mix everything until the veggies are evenly distributed.

        Add Cheese: Gently fold in the shredded cheese for a delicious cheesy burst in every bite.

          Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 2/3 full to allow for rising during cooking.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are set in the center and lightly golden on the edges.

              Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes. Then, gently remove them from the tin and place them on a wire rack. Garnish with fresh herbs before serving.

                Enjoy: Serve warm, or store in an airtight container in the refrigerator for a quick breakfast option throughout the week. You can also reheat them in the microwave.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 12 muffins