Cheesy Scrambled Egg Muffins
These bite-sized egg muffins are loaded with melty cheese and baked to golden perfection in a muffin tin. They are easy for little hands to hold and can be made ahead of time for busy mornings.
Cheesy baked egg muffins that are perfectly portioned for kids and ready in 25 minutes.
Nutrition per serving
Ingredients
main
mix-ins
seasoning
Instructions
Preheat and Prepare
Preheat your oven to 350 degrees Fahrenheit. Grease a standard 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
Mix the Egg Batter
Crack all 6 eggs into a large bowl and add milk, garlic powder, and salt. Whisk everything together until fully combined and slightly frothy.
Fill the Muffin Cups
Divide the diced bell pepper evenly among the greased muffin cups. Pour the egg mixture over the vegetables, filling each cup about three-quarters full. Sprinkle shredded cheddar cheese on top of each one.
Bake Until Set
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the egg muffins are puffed and set in the center. Allow them to cool for 2 minutes before removing.
Substitutions
Common mistakes
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