Getting out the door in the mornings, with everyone breakfasted and clothed, can be such a struggle! This healthy breakfast for kids is an awesome solution you can make ahead and even take with you if you're eating on the run. Behold: the omelette muffin! Basically, it's individual mini omelettes made in a muffin tin. Genius!
Because it requires about 30 minutes to bake, we recommend making this ahead of time (not when everyone's hangry for breakfast). The great news is that it re-heats super easily in the microwave, and can be frozen if somehow you don't eat them fast enough. But we bet that won't be an issue for your family. It's delicious! And, this version is packed with 3 different veggies, making it the perfect healthy breakfast for kids (and their grown-ups).
Western Omelette Muffin
Makes 12 Muffins (about 6 servings) | Inspired by The Cooking Jar
30 minutes prep, 30 minutes bake time (60 minutes total)
COLLECT INGREDIENTS
- 1 dozen eggs
- Baby spinach (we used about 1/2 of a clamshell)
- 1 bell pepper, any color
- 4 button/brown/white mushrooms
- Shredded cheddar cheese (or any kind of cheese you like, or leave it out to make dairy free)
- 5 slices of Canadian bacon (or deli ham, or leave it out to make vegetarian)
- Nonstick spray
COLLECT TOOLS
- Muffin tin
- Large mixing bowl
- Cutting board
- Whisk
- Kid chef knife or butter knife
- 1 cup measure
- Ladle
RECIPE STEPS
- Wash hands. Wash bell pepper, use wet paper towel to brush dirt off of mushrooms.
- **Grown-up**: Set oven to 350 degrees.
- Crack 12 eggs, putting each into large mixing bowl. Fish out any shell that snuck in. **Wash hands! Raw eggs can have salmonella germs.**
- Whisk eggs until combined.
- Measure two packed cups of baby spinach (about 2 grown-up handfuls). Tear the leaves into smaller pieces. Add to the mixing bowl with the eggs.
- Pull the stem off of 4 mushrooms (discard stem). Cut the mushroom caps into strips. Then cut the mushroom strips into cubes. Add to the mixing bowl.
- **Grown-up**: Cut the stem off the bell pepper, remove seeds, and cut into big flat pieces. **Kid**: Cut into smaller strips, then cut into cubes. Add to the mixing bowl.
- Cut 5 slices of Canadian bacon into strips, then cut into cubes. Add to the mixing bowl.
- Measure 1 cup of shredded cheese. Add to mixing bowl.
- Whisk together until everything's combined.
- If you're using a metal muffin tin, spray it with nonstick spray. If you're using a silicone muffin "tin," you can skip this step!
- Use a ladle to spoon the mixture into the muffin tin (you can fill each muffin slot all the way to the top).
- **Grown-up**: Put in oven. **Kid**: Set a timer for 25 minutes. (Grown-up: test the omelette muffins at 25 minutes, a fork should come out clean and there should be no visibly runny egg. It might take as long as 30-35 minutes depending on your oven and such)
- Let cool for 5 minutes before taking the western omelette muffins out of the tin.
- Nom!
- Clean up!
PRO TIPS
- This recipe is very forgiving! If you'd like to leave out the Canadian bacon and/or cheese, no problem! If you'd like to try other veggies (like onions, tomatoes, zucchini...) no problem! If you leave out Canadian bacon/cheese, we recommend adding a sprinkle of salt in their place.
- Everything in this recipe can be cut by a kid chef, but a grown-up might want to help to avoid frustration and make it go faster.
- Egg cracking can take a long time for beginning chefs. Tag team this task and you'll be done in no time, while still letting your little practice an important cooking skill.
There you have it, an egg-cellent healthy breakfast for kids that they can help make themselves! These Western Omelette Muffins are adorable, delicious, and nutritious!
