Egg and Cheese Breakfast Muffins
Baked egg muffins with cheddar, red pepper and spinach — high protein, make-ahead and freezer-friendly.
Prep
10 min
Cook
18 min
Total
28 min
Yield
12 child portions
Nutrition note
Eggs provide protein, iron and choline. Cheese adds calcium, while the vegetables offer color and repeated exposure.
Ingredients
- 16 large eggs
- 21/4 cup (60 ml) milk
- 31/2 cup (55 g) grated mild cheddar
- 41/2 cup (60 g) finely diced red bell pepper
- 51/2 cup (50 g) finely chopped spinach
- 61 tablespoon olive oil, for the pan
Method
- 1
Heat the oven to 180°C/350°F. Grease a 12-hole muffin pan well.
- 2
Whisk eggs and milk in a jug. Stir in cheese, pepper and spinach.
- 3
Divide evenly among the muffin cups, filling each about two-thirds full.
- 4
Bake for 15–18 minutes, until the centers are set.
- 5
Cool for 5 minutes, loosen with a thin knife and serve warm.
Complete the Meal
Serve 1–2 muffins with toast fingers and fruit.
Allergens
Contains egg and dairy.
Ingredient Substitutions
- Use a fortified unsweetened plant milk and dairy-free grated cheese for dairy-free muffins.
- Replace pepper with grated zucchini squeezed dry.
Storage & Reheating
Refrigerate for up to 3 days. Reheat until steaming, then cool to a safe temperature.
Freezer Guidance
Freeze for up to 1 month. Thaw overnight and reheat once.
Picky-Eater Strategy
Serve the vegetables finely chopped and name them calmly; do not ask the child to finish the muffin.
Little Helper Job
Let your child whisk the eggs and sprinkle in the cheese.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.