Breakfast Egg Muffins

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.

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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.

Step 2

In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.

Step 3

Evenly distribute the add-in ingredients into each muffin cup.

Step 4

Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.

Step 5

Bake for 20 minutes or until eggs have firmed and top is brown and bubbly.

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