This is one of the easiest recipes ever and your kids will love them! Egg muffins are perfect for any meal of the day. In fact, I often make these egg muffins for dinner for my son, who is an egg-a-holic. They can be stored in the fridge and heated up for a quick breakfast on the go too.
Get your egg-beater out and get to it!
- 2 Eggs = 5 Muffins (so you do the math. Figure out how many you want to make, grab a calculator and start scrambling)
- Slice or dice your favorite veggies (this is where you can hide veg and your kids won’t know) – I usually use mushrooms (about 4), zucchini (about 1/4) or some broccoli (one or two small florets)
- Shredded Cheese
- A splash of water
- Cooking Spray
- Salt and Paper to taste (if desired)
- Muffin Trays
Heat your oven to 350’F.
Spray your muffin trays with cooking spray – as mentioned this particular recipe will work for 5 egg muffins so grease up only 5 muffins tins in the tray. Slice or dice your desired veggies and put them aside. Next, crack your eggs and whisk them in a bowl. Combine your eggs and veggies together.
Use a spoon to ladle the mixture into each of the muffin tins. Don’t overflow. Leave a bit of room at the top so that you can sprinkle some shredded cheese. Bake for about 15-20 minutes.
Your muffins will rise like soufflés and will be ready when golden brown. Scoop out and serve with a spoon.
This one is definitely kid approved.