Mini Veggie Egg Muffins
Protein-packed, veggie-loaded mini frittatas that are perfectly portioned for little hands. Make a batch on Sunday and freeze for the week ahead.
Ingredients
- 8 large eggs
- ¼ cup milk
- ½ cup shredded cheddar cheese
- ¼ cup diced bell pepper any color
- ¼ cup chopped fresh spinach
- ¼ teaspoon salt
- pinch of black pepper
- cooking spray
Instructions
- Preheat oven to 350°F (177°C). Spray a 12-cup muffin tin generously with cooking spray.
- Whisk eggs, milk, salt, and pepper in a large bowl until smooth.
- Divide diced veggies and cheese evenly among the muffin cups.
- Pour egg mixture over the veggies, filling each cup about 3/4 full.
- Bake 15-18 minutes until puffed and set in the center (a toothpick should come out clean).
- Cool completely on a wire rack. Freeze individually on a baking sheet, then transfer to a labeled freezer bag.
Notes
To serve: Pack 2-3 frozen egg muffins in the morning. They thaw perfectly by lunch.
Variations: Try ham and cheese, broccoli and cheddar, or sun-dried tomato and feta for older kids.
Storage: Freezer for up to 2 months. Fridge for up to 4 days.