Ingredients (Makes 12 muffins):
- 6 large eggs
- ¼ cup milk (dairy or plant-based)
- ½ cup shredded cheese (cheddar, mozzarella, or your kid’s favorite)
- ½ cup bell peppers, finely chopped
- ½ cup baby spinach, finely chopped
- ¼ cup carrots, grated
- ¼ cup onion, finely chopped (optional)
- Salt and pepper, to taste (go light on salt for kids)
- Optional add-ins:
- Cooked and crumbled bacon or ham
- Sweet corn
- Zucchini (grated and squeezed)
- Cherry tomatoes (chopped)
🍳 Instructions:
1.
Preheat Oven:
- Preheat to 375°F (190°C).
- Lightly grease a 12-cup muffin tin or line with silicone liners.
2.
Prep the Veggies:
- Finely chop or grate all vegetables so they cook evenly and are kid-friendly in texture.
- Sauté onions or harder veggies for 2–3 minutes if you want them softer (optional).
3.
Mix Eggs:
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
4.
Assemble Muffins:
- Divide the chopped veggies and cheese evenly among the muffin cups.
- Pour the egg mixture over the veggies, filling each cup about ¾ full.
5.
Bake:
- Bake for 18–22 minutes, or until the eggs are set and lightly golden.
- Let them cool slightly before removing from the tin.
6.
Serve or Store:
- Serve warm or at room temperature.
- Store in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.
🧒 Kid-Friendly Tips:
- Let kids help choose or add the veggies!
- Use fun silicone molds to make different shapes.
- Serve with a side of ketchup or yogurt dip.