Description
Easy and healthy Kid-Friendly Veggie Egg Muffin Cups perfect for busy mornings or snacks. A great way to sneak in veggies!
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk (any kind you like)
- 1/2 cup finely chopped vegetables (like bell peppers, spinach, broccoli florets, grated carrots – whatever your kids like, or you want them to try!)
- 1/4 cup shredded cheese (cheddar, mozzarella, or a mix)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin really well, or use silicone liners. This is key to them not sticking!
- In a large bowl, whisk together the eggs and milk until they are well combined and a little frothy.
- Stir in the finely chopped vegetables, shredded cheese, and a pinch of salt and pepper. Remember, you can be flexible with the veggies here! I’ve found that finely chopped spinach disappears into these beautifully, and Leo will actually eat tiny pieces of bell pepper when they’re mixed in like this.
- Pour the egg mixture evenly into the prepared muffin cups, filling each one about two-thirds full.
- Bake for 18-22 minutes, or until the egg cups are set and the tops are lightly golden. They should spring back slightly when you gently touch them.
- Let them cool in the muffin tin for a few minutes before carefully removing them.
Notes
- These are fantastic for meal prep! Make a batch on Sunday and have quick breakfasts or snacks ready for the week.
- Store cooled egg cups in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in the microwave for about 30 seconds, or in a toaster oven.
- Get the kids involved! Mia loves helping crack the eggs (with supervision, of course!) and stirring in the veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup