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Meatless Monday – Mini Muffin Veggie Omelets


  • Frozen hashbrown potatoes
  • Assorted diced vegetables like bell peppers onion, fresh spinach, tomatoes. Also good are squash and zucchini which I didn't use this time.
  • 8 eggs
  • 1/4 cup milk
  • Shredded cheese I used a mixture of cheddar and Parmesan


  • Preheat oven to 400 degrees. Spray a muffin tin well with non-stick spray.
  • While the oven is preheating, prepare your vegetables and whisk the eggs with the 1/4 cup of milk.
  • Place enough of the hashbrown potatoes in the bottom of each muffin tin to cover the bottom. Bake for 10 minutes. Remove from oven and using the bottom of a glass press the hashbrowns down flattening them.
  • Place back into oven and bake for another 10 minutes, they will start to crisp up. Watch them so they don't burn though.
  • Remove from oven, reduce oven temperature to 350 degrees.
  • Top each muffin tin with your choice of vegetables. Pour the egg mixture in each muffin tin, filling them to nearly the top.
  • Sprinkle cheese on top of each muffin tin.
  • Bake at 350 degrees for 20 minutes or until the egg is cooked through. Remove from oven. To remove each mini omelet, run a butterknife along the sides of each. Then use an offset spatula or fork to lift each out. I found the offset spatula works great if some of the hashbrowns stick a bit.
  • Serve warm. If you are freezing any leftovers, cool completely and store in a resealable bag in the freezer.