Description
Quick and easy mini egg and cheese muffin cups perfect for kids. These bite-sized muffins are packed with protein and can be customized with your favorite ingredients.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced ham or cooked bacon (optional)
- 1/4 cup diced bell peppers
- Salt and pepper to taste
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or butter.
- In a bowl, whisk eggs and milk until well combined. Season with salt and pepper.
- Stir in shredded cheese, diced ham (if using), and bell peppers.
- Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 12-15 minutes or until eggs are set and edges are lightly golden.
- Remove from oven and let cool for 2 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for 20-30 seconds before serving.
- Customize by adding spinach, mushrooms, or other kid-friendly veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffin cups
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 200mg