This is one of the easiest recipes ever and your kids will love it! It is perfect for any meal of the day, it doesn’t even have to be breakfast. 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 – which I have done many times.
Get your egg-beater out and get to it!
This is what you need
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 favourite 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)
A splash of water
Salt and Paper to taste (if desired)
This is how you do it
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.
This one is definitely kid approved.