🍳🧀 Egg & Cheese Muffins
🎯 Difficulty: Easy
⏱️ Time: 25–30 minutes
🍽️ Servings: 6 mini muffins
🔥 Estimated Calories: ~90–110 kcal per muffin
🧂 Ingredients
- Eggs: 3 large (~210 kcal total)
- Shredded cheese (cheddar, mozzarella, or mix): 1/2 cup (~60g, ~200 kcal)
- Milk (optional, for fluffier texture): 2 tbsp (~15 kcal)
- Finely chopped veggies (spinach, bell pepper, or zucchini): 1/4–1/3 cup (~10–15 kcal)
- Olive oil or butter (for greasing): 1 tsp (~40 kcal)
- Optional: pinch of herbs or black pepper (for toddlers+)
👨🍳 Step-by-step Instructions
Step 1: Prep the Muffin Tin
- Preheat oven to 180°C (350°F).
- Grease a mini muffin tray with a little olive oil or use silicone liners.
Step 2: Make the Egg Mixture
- Crack eggs into a bowl and whisk well.
- Add milk (if using), cheese, chopped veggies, and mix thoroughly.
Step 3: Fill & Bake
- Pour the egg mixture evenly into muffin cups, about 3/4 full.
- Bake for 15–18 minutes until puffed and cooked through (a toothpick should come out clean).
Step 4: Cool & Serve
- Let cool slightly before removing from the tin.
- Serve warm, or pack for snacks or lunchboxes.
💡 Tips
- These muffins freeze well—great for batch prep!
- Use egg whites only for a lighter version.
- For babies under 1 year, skip added salt and use soft, mild cheese.
Protein-packed and easy to hold—perfect for little hands and busy mornings!
