Egg Muffins

These muffins are packed with protein and vegetables and make a convenient, nutritious snack or addition to a meal. Get children involved by having them layer the veggies in the muffin cups and sprinkle the cheese on top. Have an adult pour the egg mixture as it’s easy to overfill the cups.

Share this pagePrint/Download
Yield
12 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
eggs, milk
Equipment List
Muffin tin and liners
Mixing bowl
Cutting board
Knife
Grater
Ingredients
1-2
large russet potatoes or yams, grated
1
small zucchini, diced
1
red bell pepper, seeded & diced
1
yellow pepper, seeded & diced
1
medium-size tomato, diced
2-3 cups
fresh spinach, chopped (can also use frozen)
1/2 tsp each
oregano, thyme, pepper and salt, or Italian seasoning mix
6-8
large eggs
1/4 cup
milk
3/4 - 1 cup
grated cheese (sharp cheddar, mozzarella, feta)
Instructions

1.    Preheat oven to 350F.  Grease muffin tin or line with silicone cups.
2.    Layer vegetables of choice, starting with grated potato/yam. 
3.    Whisk together eggs, milk and seasonings and pour slowly over veggies.
4.    Top with grated cheese. 
5.    Bake for 25-30 minutes, until muffins are light brown, puffy and the eggs are set.
6.    Let muffins cool for a few minutes before removing from muffin pan.  Loosen gently with knife.  Eat immediately or let cool. Refrigerate any leftovers for up to 3 days.
 

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.