ADVERTISEMENT
These Easy Egg Muffins are a fantastic way to ensure your kids get a nutritious start to their day. Packed with protein from the eggs and cheese, plus a healthy dose of vegetables, they are both delicious and wholesome. Perfect for busy mornings, these muffins can be made ahead of time and enjoyed throughout the week.
The versatility of this recipe allows you to customize the muffins with your kids’ favorite vegetables and add-ins. Whether for breakfast or a lunchbox treat, these vegetable omelette muffins are sure to be a hit. Enjoy the convenience and health benefits of this delightful dish!
Ingredients:
6 medium-sized eggs
4 tbsp milk or cream
Salt and pepper to taste
2 tbsp chopped chicken sausage
1.5 cups mixed veggies (any type of vegetable that you like)
1/2 cup cheese
1 tbsp butter
1/2 tsp black pepper
1/2 tsp salt
Directions:
Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined.
In a pan, melt the butter over medium heat and add the chopped chicken sausage and mixed veggies. Sauté until the vegetables are tender.
Divide the cooked sausage and vegetable mixture evenly among the muffin tin cups.
Pour the egg mixture over the sausage and veggies, filling each cup about 3/4 full.
Sprinkle cheese on top of each muffin cup.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
Remove from the oven and let cool slightly before removing the muffins from the tin.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 150 kcal | Servings: 6 servings
Read more on next page
ADVERTISEMENT