Jimmie likes eggs. I hate making eggs, especially because he is hungry and cranky as soon as he wakes up in the morning. Solution: egg muffins made in bulk and frozen. This recipe is so easy. The broccoli can be swapped out with any vegetable that you have leftover in the fridge, just chop it up really small.
You can serve these for breakfast, lunch, or dinner. You can serve them as a snack or a side dish. I also made a bigger version of these for my husband to eat in the morning. I just added two eggs, salt, and another tablespoon of milk. It made 10 large muffins. (Two for each workday breakfast.)
Toddler Mini Egg, Cheese, and Broccoli Muffins
yields 24 mini eggs muffins
6 large eggs
3 tablespoons whole milk
1/8 teaspoon pepper
1/3 cup shredded cheese (any kind will do!)
broccoli (as much or as little as you want)
1. Preheat oven to 375 degrees F and spray mini muffin pan. (Make sure you spray it thoroughly or else the pan is a pain to clean!)
2. Crack the eggs in a large measuring cup so that when it is time to pour the mixture into the muffin tins, you don’t have to dirty any more dishes.
3. Add cheese and pepper to the mixture and stir it up. (You could also put the cheese on top of each muffin after you pour it into the muffin pan.)
4. Add chopped broccoli to mixture and stir again.
5. Pour your mixture SLOWLY! and evenly into each mini muffin cup. (Each cup fills up fast and you don’t want any of them to overflow.)
5. Place pan on top of a cookie sheet (Just in case one spills when you’re putting it into the oven.)
6. Cook for 12-15 minutes.
7. Reheat for 5-10 seconds when serving. (I always defrost mine in the fridge the night before.)
This is an easy take along meal. Just bring frozen egg muffins out for the day with some ice and they will be defrosted and ready to eat by lunch time!
Original recipe from The Seasoned Mom