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Veggie-Filled Omelette Cups

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Get your vegetables and protein in these miniature Veggie Omelette Cups! They’re freezer friendly and come together in minutes!

Do you love eggs but never have the time to scramble them up in the mornings?

Sometimes I feel the same way. Eggs are so full of protein and healthy fats, so I try to eat them every day. But even I get tired of scrambling them every morning.

I also love having vegetables with my eggs, which is why these Omelette Cups are so amazing. You get your protein, your fat, and your vegetables in a to-go sized cup. All you have to do is heat and eat!

What kind of vegetables can you put in these?

Whatever you want! That’s the beauty of these Omelette Cups; you can add pretty much anything and not mess it up.

In this recipe, I used bell peppers, spinach, and onions; but feel free to change it up. Add zucchini, or mushrooms, or whatever else you like. I’ve even used small chopped broccoli and that turned out good as well!

Can you freeze these Omelette Cups?

Definitely! Just put the cooled cups on a cookie sheet lined with parchment paper and freeze; then transfer to a gallon-sized freezer bag.

When you’re ready to eat, just pop 3 or 4 in the microwave and defrost/heat.

What goes well with these for breakfast?

Since these little guys are about 70 calories each, you kind of need something else to go with them. I actually ate 3 of these with some of the banana bread; but you could have toast, or oatmeal, or fruit to go with it as well.

Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!

Veggie-Filled Omelette Cups

Veggie-Filled Omelette Cups

Yield: 12 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Get your vegetables and protein in these miniature Veggie Omelette Cups! They're freezer friendly and come together in minutes! #breakfast #eggs #freezermeal

Ingredients

  • 8 eggs
  • 1/2 cup milk
  • 1 cup baby spinach, chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped red onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/3 cup shredded cheddar

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together all the ingredients. Pour evenly into a greased muffin tin.
  3. Bake for 15-20 minutes until the middles are fully cooked.

Notes

To freeze, place the cooled cups on a cookie sheet lined with parchment paper and place in the freezer. Once completely frozen, transfer to a gallon-sized freezer bag.

To reheat, place the frozen cups in the microwave and defrost for about a minute, then cook on regular heat 30-45 seconds until fully heated.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 128mgSodium: 75mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 6g

The nutrition info is an estimate and should not be regarded as medical advice.

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