Easy Kid-Friendly Egg Muffins for a Quick Breakfast
A delicious and nutritious way to start your day! These muffins are packed with flavor and perfect for busy mornings.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Eggs
- 6 large Eggs Fresh eggs yield better texture and flavor.
Milk
- 0.5 cup Milk Whole milk preferred for richness.
Cheese
- 1 cup Shredded Cheddar Cheese Can be replaced with mozzarella or feta.
Vegetables
- 0.5 cup Finely Chopped Bell Peppers Any color works well.
- 1 cup Chopped Fresh Spinach Rich in vitamins and minerals.
Seasoning
- 1 pinch Salt To taste.
- 1 pinch Pepper To taste.
Optional Add-ins
- 0.5 cup Diced Tomatoes or Cooked Sausage Customize according to preference.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
- In a large mixing bowl, crack six large eggs and whisk until frothy.
- Add half a cup of milk to the beaten eggs and whisk until smooth.
- Stir in one cup of shredded cheddar cheese until evenly distributed.
- Fold in half a cup of finely chopped bell peppers and one cup of chopped fresh spinach.
- Season with a pinch of salt and pepper to taste.
- Fold in any optional add-ins if desired.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes until puffed and golden brown.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or at room temperature.
Notes
These muffins can be made ahead of time and stored in the refrigerator for up to a week.