Step 1: Prepare the Muffin Pan

Preheat your oven to 375°F (190°C).

Lightly grease a muffin tin with cooking spray or butter to prevent sticking.

Step 2: Chop the Vegetables

Finely chop all vegetables into small kid-friendly pieces.

You can use:

• Bell peppers
• Carrots
• Spinach
• Broccoli
• Corn
• Mushrooms

depending on what your kids enjoy.

Step 3: Mix the Egg Batter

In a large bowl whisk together:

• Eggs
• Milk
• Salt
• Pepper

Stir in the vegetables and shredded cheese.

Mix well until evenly combined.

Step 4: Fill the Muffin Cups

Pour the egg mixture into the muffin cups, filling each about ¾ full.

Do not overfill because the eggs puff up while baking.

Step 5: Bake Until Fluffy

Bake for 18–22 minutes or until the tops are set and lightly golden.

The muffins should feel firm in the center.

Allow them to cool for a few minutes before removing from the pan.

Step 6: Serve and Enjoy

Serve warm for breakfast, snacks, or lunchboxes.

They taste great with:

• Toast
• Fresh fruit
• Yogurt
• Ketchup or mild salsa

Helpful Tips 

 Use silicone muffin liners for easy removal
 Make ahead and refrigerate for busy mornings
 Freeze extras for quick breakfasts
 Add cooked turkey or ham for extra protein