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Looking for a nutritious, kid-friendly breakfast that’s quick and easy to make? These Mini Egg Muffins are the perfect solution! Balanced with protein, vegetables, and healthy fats, they’re a great way to start the day. With minimal prep time, you can make a batch in advance and enjoy them throughout the week, making busy mornings a breeze.
These egg muffins are versatile and customizable, allowing you to pack in different vegetables, proteins, and cheeses based on your child’s preferences. Whether you need a grab-and-go option or something to serve for a family brunch, Mini Egg Muffins deliver a balanced and delicious breakfast.
Ingredients:
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Base Ingredients:
- 6 large eggs
- 1/4 cup milk (any variety like whole or almond)
- 1/2 cup shredded cheddar or mozzarella cheese
- 1/2 cup diced vegetables (e.g., bell peppers, spinach, or tomatoes)
- 1/4 cup diced ham or cooked bacon (optional)
- Salt and pepper, to taste
Toppings (optional):
- Fresh herbs (like parsley or chives)
- A sprinkle of grated parmesan cheese
Instructions:
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1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin liners for easy cleanup.
2. Whisk the Eggs: In a large mixing bowl, whisk the eggs with milk, salt, and pepper until well combined.
3. Add the Mix-Ins: Stir in the diced vegetables, cheese, and ham (or bacon, if using). You can also divide the ingredients among the muffin cups for more customization.
4. Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake: Bake for 15-20 minutes, or until the egg muffins are fully set and slightly golden on top. A toothpick inserted in the center should come out clean.
6. Serve or Store: Let the muffins cool slightly before serving. These mini egg muffins can be refrigerated for up to 4 days or frozen for up to 1 month.
Nutritional Information:
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| Nutrient | Amount per Muffin |
|---|---|
| Calories | ~90-110 kcal |
| Protein | ~6-7g |
| Fat | ~6g (healthy fats) |
| Carbohydrates | ~2g |
| Fiber | ~0.5g (depending on vegetables) |
| Sugar | ~1g |
| Vitamins & Minerals | Rich in Vitamin A (from veggies), Calcium (from cheese), and Protein (from eggs) |
Tips for Customization:
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High-Protein Option: Add extra protein by incorporating diced chicken or turkey sausage. You can also mix in a scoop of protein powder with the eggs.
Vegetarian Option: Omit the ham or bacon and add more veggies like mushrooms, zucchini, or broccoli for a fully vegetarian version.
Dairy-Free Option: Replace the cheese with a plant-based alternative, and use almond or coconut milk instead of dairy milk.
Gluten-Free Option: These Mini Egg Muffins are naturally gluten-free, making them a perfect choice for those with gluten sensitivities.
Why Mini Egg Muffins Are a Nutritious Choice:
- Nutritious: Eggs are a powerhouse of protein, and with added vegetables, this recipe delivers important vitamins and minerals essential for growth and energy.
- Kid-Friendly: These muffins are great for picky eaters, and you can customize the ingredients to include your child’s favorite vegetables or proteins.
- Balanced: This recipe provides a balanced combination of proteins, fats, and a small amount of carbohydrates, making it an ideal choice for a satisfying, healthy breakfast.
- Convenient: Prep these egg muffins in advance and keep them on hand for busy mornings, school lunches, or snacks on the go.
Mini Egg Muffins are a nutritious and kid-friendly breakfast option that can be made ahead for busy mornings. With their balanced mix of eggs, vegetables, and cheese, they provide a healthy, grab-and-go solution for the whole family. Packed with protein and essential vitamins, these muffins are sure to become a breakfast favorite.
“Have you tried different variations of Mini Egg Muffins? Share your favorite mix-ins in the comments below! And don’t forget to subscribe for more kid-friendly and nutritious breakfast ideas delivered straight to your inbox.”