If you’re as busy a Mom as I am, you’ll love this quick and easy meal idea- perfect for breakfast, lunch or dinner. Give these muffin tin omelettes a go!
These muffin tin omelettes are perfect for baby-led weaning
Everything is more fun when it’s made in a muffin tin, right?! I know any kid would agree! Not only that, what I love about these muffin tin omelettes is that they are chock-full of nutrition and they’re perfect for baby-led weaning. This recipe is one that babies can pick up and eat themselves starting at six months of age. As a mom and a dietitian, I love that eggs have six grams of high-quality protein and 14 essential nutrients. They are one of natures few complete protein foods, meaning they contain all 9 essential amino acids (protein building blocks) that are important for proper growth and repair of muscles, skin, organs, hair and other body tissues. They are also a natural source of choline, a nutrient that plays an important role in brain development.
Not only are eggs one of the most nutritious foods, they are also extremely versatile, economical, and easy to prepare. They have a mild texture and taste that babies love and they are easy for them to self-feed, chew and digest. Eggs, in fact, are an excellent, yet largely overlooked first food option for babies.
When my kids were babies, we would often make baked poached eggs (crack whole eggs into greased or non-stick muffin tins and bake at 375F until hard boiled) because they made for such an easy, nutritious meal or snack.
These muffin tin omelettes are a nutritious on-the-go snack
These muffin tin omelettes have staying power to fuel busy, active (and growing) bodies! Protein helps to slow down the absorption of food, which helps to keep energy levels up longer, keep hunger at bay and keep blood sugar levels stable (so that your kids aren’t hungry every half an hour). Not only are eggs high in protein, but they are also high in Iron, Vitamins A, D, E and B12, Folate, Selenium, Lutein, Zeaxanthin, and Choline, all important nutrients for optimal health.
I hope you enjoy this versatile recipe as much as my family does!
Muffin Tin Omelettes
Everything is more fun when it's made in a muffin tin, right?! These egg muffins are chock-full of nutrition.
Ingredients
- 6 large eggs
- 3-4 thin slices of nitrate free deli ham, bacon or turkey
- 1/3 cup milk
- 1 tomato chopped finely
- 2 mushrooms chopped finely
- 1/2 bell pepper chopped finely
- 2 tbsp green onion or chives chopped finely
- 1/4 tsp salt
- 1 tsp pepper
- 1/2 cup grated cheddar cheese
Instructions
- Preheat oven to 400 F and grease a 12 cup muffin tin
- In a large bowl whisk together eggs, milk, salt and pepper
- Add chopped veggies and meat to egg mixture and stir.
- Using a 1/2 cup measuring cup, scoop egg mixture into a greased muffin tin until dispersed evenly
- Add 1 tbsp of grated cheese on top of each omelette
- Fill empty muffin molds with 2 tbsp of water
- Cook Omelettes at 400 F for approximately 15 minutes or until eggs are cooked the way you like them
- Allow to cool for 3-5 minutes, remove from muffin molds and serve on top of whole grain toast
For more delicious, kid-tested recipes, check out my Facebook Page and Instagram Feed!
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Jennifer says
Is there an error in the amount of salt? Just made them and they are yummy but super salty!
Sarah Remmer says
Just changed- thanks for the heads up!
Stacey says
Hi Sarah – just made these for dinner. I added some garlic and sautéed the veggies & ham first before combining the mixture. Turned out wonderfully! Thank you so much for the recipe 🙂
Sarah Remmer says
So glad you liked it!! xo
Diana says
Fabulous Recipe Sarah – going to make this on the week-end! Thanks!
Sarah Remmer says
So glad you like it! Super easy and yummy!