Easy Kid-friendly Egg Muffin Cups Ideas
Egg muffin cups are one of the easiest breakfast ideas apart from Jamie Oliver’s one-cup pancakes.
Basic ingredients are just eggs and a few combinations of ingredients.
Here’s a list of combos that are highly recommended for kids and adults alike!
- Mushroom + Tomato + Cheddar
- Spinach + Tomato + Mozzarella
- Basil + Tomato + Mozzarella
- Red Capsicum + Yellow Capsicum + Green Capsicum + Onion + Mushroom
- Broccoli + Onion + Cheddar
- Broccoli + Spinach + Cheddar
- Grated Carrot + Broccoli + Cheddar
- Tuna + Tomato + Onion
The list could go on and on. So take a look at the list of ingredients above and create your own combos too! Or get your kids to choose the ingredients they like!
For adults, you can opt for bacon, ham, good quality sausages, smoked salmon (for bold flavors). You can also try exotic cheeses such as Gruyere.
A few simple steps and your kiddos’ breakfast is ready to go!
- Grease a 6- or 12-hole muffin pan with oil/butter. Set aside.
- Preheat your oven to about 180degC.
- Whisk eggs with selected ingredients, season with salt and pepper to taste, and pour the mixture into the greased muffin pan.
- Bake for about 15-18 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
How to store them?
- Best eaten on the same day.
- You can keep them in airtight containers in the fridge for up to 3-4 days.
- You can freeze them in airtight containers in the freezer for up to 3 months.
If you’re not a fan of the microwave, you can reheat these egg muffins by using the normal convection oven or the smaller oven toaster.
For frozen ones, make sure you defrost them in the fridge the night before so that reheating them up the next morning won’t take too long.
Share with us your recipes if you have any. We’d love to hear from you!