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Baked egg muffins with cheese, red peppers, and green onions in a muffin tin on wood surface

MINI EGG MUFFINS

InsiderMama.com
Fluffy, cheesy baked egg cups loaded with hidden veggies. Perfect for meal prep, and they reheat in seconds for grab-and-go toddler breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheese
  • 1/4 cup finely diced veggies any kind
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 350°F.
  • Whisk the eggs, milk, and salt together in a bowl.
  • Stir in the shredded cheese and diced veggies.
  • Grease a mini muffin tin well.
  • Pour the mixture into each cup, almost full.
  • Bake for about 15 minutes, until set.
  • Cool the muffins, then store in the fridge up to four days.

Notes

Reheat in the microwave for about 20 seconds. Use whatever veggies you have on hand, and dice them small so they blend right in.