Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 7 eggs; 2 tbsp milk of choice, optional; salt and pepper, to taste; salt and pepper, to taste; 2/3 cup broccoli, finely chopped; 1/2 cup cheddar cheese, shredded; 1/2 cup baby spinach, finely chopped; 1/2 cup red pepper, finely chopped; 1/3 cup feta, crumbled; Add-Ins; 1/2 cup quinoa cooked and cooled; 1/2 cup shredded cheese, I used a combination of swiss, cheddar and gruyere, but you can use whichever cheeses you prefer; Add-Ins; 1 cup veggies of your choice, finely chopped. I used a combination of mushrooms, red peppers, green peppers, yellow peppers and spinach. But any combination of veggies you like will work.; 4 strips bacon cooked and finely chopped (optional)

5 steps

Prep:5minCook:20min

A filling and nutritious breakfast for your baby, toddler, and kids that are perfect for on-the-go eating. They can even be frozen and reheated for a quick breakfast. Great for Baby-Led Weaning! Age: from 10 months and up Storage: store in an air-tight container in fridge for 3 days or in freezer for 3 months. To freeze, wrap the egg cups individually in plastic wrap and then freeze. To re-heat, unwrap egg cup, place on a plate and microwave in 30 second increments until warm.

Updated at: Thu, 17 Aug 2023 12:32:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories98.5 kcal (5%)

Total Fat6.4 g (9%)

Carbs3.5 g (1%)

Sugars1.1 g (1%)

Protein6.7 g (13%)

Sodium221.6 mg (11%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Preheat oven to 375 degrees F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that a silicone muffin tin or silicone muffin inserts help tremendously with the eggs not getting stuck.