Easy Kid-Friendly Egg Muffins

Why Make This Recipe

Easy Kid-Friendly Egg Muffins are a fantastic choice for busy mornings! They are quick to make, packed with nutrients, and perfect for little hands. Plus, these muffins are versatile, allowing you to mix in various ingredients to cater to your child’s taste. It’s a great way to sneak in veggies while still being a hit with the kids!

How to Make Easy Kid-Friendly Egg Muffins

Ingredients

• 6 large Eggs (Fresh eggs yield better texture and flavor.)
• 0.5 cup Milk (Whole milk preferred for richness.)
• 1 cup Shredded Cheddar Cheese (Can be replaced with mozzarella or feta.)
• 0.5 cup Finely Chopped Bell Peppers (Any color works well.)
• 1 cup Chopped Fresh Spinach (Rich in vitamins and minerals.)
• 1 pinch Salt (To taste.)
• 1 pinch Pepper (To taste.)
• 0.5 cup Diced Tomatoes or Cooked Sausage (Customize according to preference.)

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
3. In a large mixing bowl, crack six large eggs and whisk until frothy.
4. Add half a cup of milk to the beaten eggs and whisk until smooth.
5. Stir in one cup of shredded cheddar cheese until evenly distributed.
6. Fold in half a cup of finely chopped bell peppers and one cup of chopped fresh spinach.
7. Season with a pinch of salt and pepper to taste.
8. Fold in any optional add-ins if desired.
9. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
10. Bake for 18-20 minutes until puffed and golden brown.
11. Allow to cool for a few minutes before removing from the tin.
12. Serve warm or at room temperature.

How to Serve Easy Kid-Friendly Egg Muffins

Serve these delicious egg muffins warm or at room temperature. They are perfect for breakfast, snack time, or even a quick lunch. Pair them with a side of fruit for a balanced meal that your kids will love!

How to Store Easy Kid-Friendly Egg Muffins

Store leftover muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days. You can also freeze them for longer storage. Just thaw and reheat in the microwave before serving.

Tips to Make Easy Kid-Friendly Egg Muffins

• Let your kids help mix and measure the ingredients. They will enjoy making their own breakfast!
• Experiment with different vegetables to find the perfect combination for your family.
• Avoid overfilling the muffin cups as the mixture may overflow while baking.

Variation

You can customize these muffins by adding cooked bacon, ham, or different kinds of cheese. Feel free to swap out the spinach for kale or add some herbs for extra flavor.

FAQs

1. Can I make these muffins ahead of time?
Yes! You can prepare them in advance and store them in the refrigerator or freezer.

2. How long do they last in the freezer?
They can be frozen for up to 2-3 months. Just make sure to store them in a freezer-safe container.

3. Can I use egg substitutes?
Yes, you can use egg substitutes or liquid egg products if you want a cholesterol-free option. Adjust the quantity according to the specific product’s instructions.

Easy Kid-Friendly Egg Muffins

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Delicious and nutritious egg muffins perfect for busy mornings, packed with veggies and cheese.

• Total Time: 30 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 6 large Eggs
• 0.5 cup Milk
• 1 cup Shredded Cheddar Cheese
• 0.5 cup Finely Chopped Bell Peppers
• 1 cup Chopped Fresh Spinach
• 1 pinch Salt
• 1 pinch Pepper
• 0.5 cup Diced Tomatoes or Cooked Sausage

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
3. In a large mixing bowl, crack six large eggs and whisk until frothy.
4. Add half a cup of milk to the beaten eggs and whisk until smooth.
5. Stir in one cup of shredded cheddar cheese until evenly distributed.
6. Fold in half a cup of finely chopped bell peppers and one cup of chopped fresh spinach.
7. Season with a pinch of salt and pepper to taste.
8. Fold in any optional add-ins if desired.
9. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
10. Bake for 18-20 minutes until puffed and golden brown.
11. Allow to cool for a few minutes before removing from the tin.

Notes

Let your kids help mix and measure the ingredients for extra fun. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 210mg