These Baked Egg Muffins are an easy make-ahead breakfast for busy mornings. If you are looking for a homemade version of your kid’s favorite Starbucks Egg Bites, look no further. These egg muffins have the same fluffy texture and great flavor. But making them at home means more protein and endless flavor options!
The Benefits of Make-Ahead Breakfast
The number one reason I see kids having a low-quality breakfast is time. No time to prepare breakfast. No time to plan ahead what healthy breakfasts to make. And no time for kids to eat breakfast.
That’s why I always encourage parents to make large batches of breakfast foods ahead of time. No need to “meal prep” the entire meal, but having at least one component done and ready makes breakfast a little less stressful. Click here for another great make-ahead breakfast – Chocolate Chip Baked Oats.
These egg muffins are great to make ahead of time because they can be frozen for 2-3 months and act as a quick and easy protein source. They are also extremely adjustable in flavor. You can basically add anything you have on hand or any foods your kids enjoy eating. And as always, I highly encourage you to invite your kids into the cooking process. It makes them MUCH more likely to actually eat those foods at mealtime.
Get Your Kids Involved
These Baked Egg Muffins are an easy recipe to get your kids involved because it’s such a simple process!
Have your kids help with:
- Picking out the toppings
- Chopping the toppings
- Cracking eggs (trust me, they can do this! They just need practice)
- Measuring ingredients
- Mixing the final mixture
- Placing the toppings in each egg muffin
Let’s Talk Toppings
The wide variety of toppings is what’s going to give these egg muffins more flavor and a little extra nutrition boost. The recipe below is simple on purpose – to give you and your kids the creative freedom to add whatever you’d like!
Some topping suggestions:
- Proteins (cook prior to adding): breakfast sausage, bacon, cheese, hemp seeds
- Veggies: peppers, mushrooms, broccoli, asparagus, onion, spinach, zucchini, tomato
- Herbs and Spices: thyme, basil, garlic, cilantro, chives, dill, cumin
- After cooking: Avocado, hot sauce, sour cream
The Egg Muffins I made for this recipe had red bell pepper, cheese, and thyme.
Baked Egg Muffins
Ingredients
- 12 eggs
- 1/2 cup cottage cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- cooking spray olive oil
Optional Toppings:
- Proteins (cook prior to adding): breakfast sausage, bacon, cheese, hemp seeds
- Veggies: peppers, mushrooms, broccoli, asparagus, onion, spinach, zucchini, tomato
- Veggies: peppers, mushrooms, broccoli, asparagus, onion, spinach, zucchini, tomato
- After cooking: Avocado, hot sauce, sour cream
Instructions
- Preheat the oven to 350ºF and line a muffin tin with cupcake liners. While the oven is preheating, place a small oven-safe bowl filled with water on the lower rack. This will help "steam" the muffins and give them a fluffier texture
- In a medium mixing bowl, combine the eggs, cottage cheese, salt and pepper. Trust me on the cottage cheese! Not only does it add protein, but it gives the egg muffins a WAY fluffier and light texture
- Using an immersion blender, blend the egg mixture. If you do not have an immersion blender, you can also combine these ingredients in a blender or food processor
- Spray the lined muffin tin with cooking spray
- Divide the egg batter evenly into all 12 sections of the muffin tin
- Top with whatever toppings you desire!
- Bake for 20 minutes or until firm
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