From the Garden, Fresh Vegetable Omelet Cups Recipe

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Every day I wake up, walk outside and look at my vegetable garden growing in the backyard. And every day I’m more in awe than the day before. For the first time in my life I can retire my “brown thumb” and say, I grew this! These amazing vegetables and herbs are all mine and I did it! Some may think of this as a bit of an exaggeration but the feeling of accomplishment and awe (for me) is comparable to the growth and birth of my children.

When I woke up today I decided to make a nice breakfast for my family. Instead of a quick trip to the grocery store for some fresh vegetables, I stepped in the backyard and uprooted these colorful rainbow carrots, a red onion and picked fresh grape tomatoes.

Grape Tomatoes, Onion, Carrots Garden


Initially I had planned to dice them up and toss them in scrambled eggs to go with the buttered toast but the creative cook in me wanted to showcase these vegetables the way they deserved to be. That’s when I decided to make an egg scramble and bake them in muffin cups making individual omelets. But I won’t lie, I didn’t make a true omelet because I can’t make one that doesn’t end up looking like scrambled eggs. It’s just one kitchen skill I didn’t pick up from my mom.

So this is my cheater-peter-pumpkin-eater version of an omelet that makes it easy to individualize everyone’s dish and have them all cooked and plated at the same time.

Vegetable Omelet Breakfast Cups


Fresh Vegetable Omelet Cups Recipe
Cook Time
Total Time
An easy recipe for creating baked customized omelets using fresh garden vegetables.
Type: Breakfast
Serves: 6
  • 5 large eggs, beaten
  • ½ cup diced vegetables (onion, carrot, tomato)
  • ¼ cup shredded cheese
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. Spray a muffin pan with non-stick cooking spray
  3. Sprinkle vegetables in the bottom of 6 of the muffin pan slots.
  4. Fill each muffin spot ¾ full with egg batter
  5. Bake 20 - 25 minutes.
  6. Top with cheese 5 minutes before removing from oven.
  7. Season with salt and pepper.


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  1. says

    I love the idea of doing these in a muffin tin, so so smart. And that’s so nice that you are able to go “shopping” in your backyard and get produce that you have grown yourself. What a rewarding experience.

  2. says

    You know, I can’t make an omelet either and this is such a great idea – THANKS!!
    Your fresh veggies look fantastic, especially the tomatoes – I LOVE fresh tomatoes.
    I have never seen carrots any other color than orange, thanks for the education.
    Can’t wait to see more recipes using your garden items. =)

  3. Janice Cooper says

    Wow I like this! Not only does it look delicious it doesn’t seem hard to make. This seems better than the traditional omelet. I’m going to try this one. Thanks for sharing :)

  4. JeanB. says

    Going to try this recipe & technique! With my family schedule I look for recipes that can be done and then nuked as needed, if not eaten right away. I don’t do omelets without ruining them, so I do something similar in my microwave.

  5. Brandy says

    This is genius. I’m probably the WORST omelete maker in the world. I love this idea and it’s so versatile with many veggie choices!

  6. says

    These are so perfect for entertaining guests! I adore them and cannot wait to create these tasty breakfast treats. We’re going to feature this on our website this week in our Weekly Roundup! Check it out!

  7. Stefani says

    these are so cute! && definitely convenient for an on-the-go breakfast. thanks for sharing!

  8. says

    This is such a wonderful looking recipe. I like how your servings are also so perfectly defined. I usually think it is silly to say this, but I love all the color. :) I am feeling inspired to start up my own garden this year, but I am a little concerned about my own black thumb.