Egg muffins is a delicious and nutritious snack for people of all ages. Half a muffin is an ideal snack for a younger child, or the mixture can be used to make 12 muffins. As a snack, an older youngster could have one muffin.
The egg muffins are typically stuffed with sausage and Cheddar cheese, creating a satisfying and exciting breakfast treat. They’re delicious, filling, and entertaining to serve. Let’s have a look at the egg muffin recipe.
- 143 calories per serving
- 10.2g protein
- 1.6g carbs
- 10.6g fat
- 201.7mg cholesterol
- 364.8mg sodium Complete Nutrition
Required Tools for Egg Muffin Recipe
- Cutting board
- Knife for chopping
- Pan for frying
- a medium muffin pan
- Bowl for mixing
Egg Muffin Recipe Basics
- One tablespoon oil
- Six big eggs
- Two chopped spring onions
- 150g finely chopped broccoli
- One finely chopped red Pepper
- 1 cup milk
- a generous teaspoon of smoked paprika
- 50g shredded cheddar
- a tiny handful of chopped chives (optional)
Egg Muffin Recipe Steps
Follow the steps given below to prepare the egg muffins for pour healthy breakfast:
Preheat your oven to 350° F. (175 degrees C). 12 muffin cups, lightly greased or lined with paper muffin liners
Melt the butter in a large skillet over medium-high heat. Cook until the sausage is crumbled, uniformly roasted, and no longer pink, 10 to 15 minutes. Remove the grease.
In a large mixing bowl, whisk together the eggs. Combine the onion, green Pepper, salt, Pepper, and garlic powder in a mixing bowl. Combine the sausage and Cheddar cheese. Fill the muffin cups halfway with the batter.
Bake for 20 to 25 minutes, or until a knife poked near the center comes out clean.
Note: It is indeed scrambled eggs in a stylish shape that doesn’t require you to stay over the fire. Use all things you like in an omelet or quiche, make sure to season correctly, prepare any protein before mixing to eggs, add 1/4 cup each mayonnaise and water to produce a fluffy rise, and chill before putting in a zip lock in the fridge, freeze them and heat in the microwave at 30-60 seconds each. I’ve summarized the feedback.
ARE THESE INGREDIENTS NUTRITIOUS? HOW?
Egg: the primary attraction, eggs are whisked and combined with other ingredients to make these egg muffins. You can cut the recipe in half, but don’t try to make too many alternatives with the eggs; these are required.
Milk: aids in the binding of the eggs and other ingredients. In this recipe, you can use conventional milk or plain plant-based milk such as almond, oat, or soy milk.
Salt and Pepper: to taste (optional): A little salt and Pepper enhances and preserves the flavor of these egg muffins, but you can leave it out if you like.
Who Can Eat These Muffins?
You’re unlikely to turn down a freshly made muffin and your baby or toddler. Muffins, whether tiny or full-sized and sliced into pieces, are a sure-fire crowd-pleaser that can provide plenty of healthy nourishment.
The best part is that they will work for any tot’s menu. Whether you started with normal purees and are progressing to solids or went the baby-led weaning path from the beginning, muffins can generally make for a terrific finger meal by your baby’s half birthday.
The secret is to choose handmade baked products over store-bought, as manufactured muffins can include a lot of empty-calorie components like sugar. Equally important? Before serving any allergenic ingredients in muffin form, keep in mind your developing epicurean has just been subjected to them separately.
Egg Muffins For Kids Recipe
Because they are easy to chew and your baby can quickly grab them in their fingers for an easy and strong grip or with their claw grasp if they are split into smaller chunks, these egg muffins are ideal for kid weaning or as a finger meal. You can split them or offer them to your infant in little bits. They are a substantial and healthy morning for your baby, toddler, and children, ideal for on-the-go consumption. For a quick breakfast, they can also be frozen and reheated.
When Muffins Are Appropriate For Kids?
It’s completely normal to start your baby’s solids journey with foods composed of numerous ingredients, such as muffins. Most new noshers take their first muffin slice between 6 and 9 months. However, consult with your pediatrician before adding multi-ingredient items like muffins to the menu.
What’s the reason? Muffins are typically manufactured with allergen-containing ingredients such as wheat, dairy, eggs, or peanut butter. To determine if your child has a food allergy, introduce possibly allergenic items separately before serving them together with other ingredients.
Egg Muffins For Toddlers
These simple egg muffins are also suitable for toddlers. They are suitable for breakfast, lunch, snacks, and even dinner. Their dinner is complete with a bowl of fruit and vegetables and a dip.
How Do You Make Muffins For Toddlers?
Homemade muffins are ideal for toddlers. Most store-bought variations contain components that novice diners do not require, such as fructose and sodium.
How Should Egg Muffins Store?
Refrigerate them for five days after placing them in sealed containers. Make a batch ahead of time and reheat in the microwave (typically 10-15 seconds) when going to eat!
Cover the egg cups separately with plastic wrap before freezing. Unwrap the egg cup, place it on a dish, and toaster oven in 30-second intervals until warm.
How To Freeze Muffins For Kids Breakfast?
Allow the egg muffins to cool completely before wrapping them individually in cling wrap and placing them in a fridge zip-lock bag. They can persist for up to two months. These egg muffins keep well in an airtight jar in the fridge for up to 4 days. They also preserve well and can be kept in the freezer for up to a month. Gently reheat in the toaster or microwave oven.
To reheat, remove from plastic wrap and wrap in a moist paper towel. Microwave in 20-second increments until thoroughly warmed.
RECIPE TIPS FOR EGG MUFFINS
- Fill the muffin tin only halfway. The egg mixture and add-in ingredients should fill the muffin cups no more than two-thirds of the way. If you add excessively, the egg mix will overflow during baking. The egg muffins will rise during baking (don’t be alarmed) and then deflate as they cool.
- Fill the muffin cups halfway with add-in ingredients. You don’t need to pack or saturate the muffin cups with the add-in ingredients; simply load them halfway to two-thirds full.
- You may use small or regular muffin tins to make these. Feel free to use whatever muffin tin you desire. If you use a mini muffin tray, shorten the heating time to a maximum of 15 minutes.