Egg & Veggie Omelette Muffin Recipe


Yall, it’s a fabulous day. As you are reading this I am heading SOUTH with some of my favorite friends in the entire world. We are spending a girl’s weekend at the beach! It is going to be full of talking, eating, and shopping and I cannot wait! I will miss Chickadee & III like crazy I am sure, but I am excited for their daddy/daughter weekend as well. Probably the last one before Sprout arrives!

So in preparation of leaving a whipped up a few easy meals for III to give Chickadee. She eats what we do usually, but I have a feeling III will take every advantage to eat pizza and sugar…so I wanted to leave a few healthy options for baby girl. Since she LOVES everything egg and eats omelettes for breakfast often, I knew these egg and veggie omelette muffins would be perfect while I was gone!


Egg & Veggie Omelette Muffin
Yields 12
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 10 eggs
  2. 1/2 cup shredded carrots
  3. 1/2 cup frozen peas
  4. 1/2 cup kale or spinach
  5. 4 sausage links (I like Applegate Farms)
  6. 1/2 shredded cheese
  1. Preheat the oven to 350 degrees and grease your muffin tin
  2. Crack and scramble eggs. Salt and Pepper to taste
  3. Mix together other ingredients
  4. Divide mixture into 12 muffin holes
  5. Pour over scrabbled eggs evenly among the 12 muffin holes
  6. Bake for 30 minutes or until done
  7. Enjoy!
  1. Feel free to use whatever veggie/meat combination you like!
A Step In The Journey

You can really use whatever mixture of vegetables and meat you would like. I just went with what we had on hand! Adding tomatoes sounds yummy! 


I hope III and Chickadee enjoy these this weekend! I know I will be enjoying myself & trying to sleep until 8am!!


I’d love to hear what combinations your come up with and love. Enjoy!


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