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Serve warm with a side of fruit or a glass of milk for a balanced breakfast.
Storage: These egg muffins can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, microwave for 30 seconds to 1 minute or warm in the oven at 350°F (175°C) for 5 minutes.
Variations
Vegetables: Feel free to swap the vegetables with whatever your child likes — try mushrooms, carrots, or broccoli.
Cheese: Experiment with different types of cheese for a new flavor each time.
Meat: Add cooked bacon, sausage, or ham for extra protein.
FAQ
Q: Can I make these muffins in advance?
A: Yes, these muffins are great for meal prepping. You can make them ahead of time and store them in the fridge or freezer.
Q: Can I make these egg muffins without flour?
A: Yes, you can substitute the flour with almond flour or gluten-free flour for a gluten-free version.
Q: How can I make these muffins more flavorful?
A: Add spices like paprika, cumin, or garlic powder to the batter for a burst of flavor.
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