Egg Muffins For Kids (4 Variations)

Hey there, lovely people! Ready to treat your little ones to a scrumptious, versatile breakfast for your kids? Today I prepared for you 4 variations of egg muffins that you can treat your kids in the morning. These bites of delight are not only nutritious but also oh-so-fun to make together!

Today, I am excited to share with you a recipe that will get your little ones excited for breakfast. But wait, there’s more! We have four variations of this recipe that will surely cater to every kiddo’s taste buds.

We all know how difficult it can be to get our children to eat something nutritious in the morning, but these egg muffins are the perfect solution. They’re loaded with protein and packed with flavor that will keep your kids energized throughout the day.

What’s great about this recipe is that it’s not only healthy, but it’s also easy to make. All you need are some basic ingredients like milk and eggs. Yes, that’s all. You can start from it.

If you want to go further, you can add corn, boiled chicken, and your kid’s favorite cheese if they enjoy the cheese texture and flavor. And the best part? You shouldn’t stop there! You know your kid better, so feel free to customize each muffin even further to your child’s liking.

Add some veggies, switch up the cheese, or even use turkey instead of chicken – the possibilities are endless!

So, whether your little one is a picky eater or not, these Egg Muffins For Kids will surely be a hit. Plus, they’re perfect for busy mornings when you don’t have a lot of time to make a full breakfast.

Enough, words, let’s get cooking!

🥰 Why You Will Love This Recipe?

• It’s easy to make: With just a few simple ingredients and a muffin tin, you can have these delicious egg muffins ready in no time.
• It’s customizable: You can switch up the ingredients to cater to your child’s taste buds. Add some veggies, use turkey instead of chicken, or switch up the cheese – the possibilities are endless!
• It’s nutritious: These egg muffins are packed with protein and essential nutrients that will keep your little ones fueled and energized throughout the day.
• It’s perfect for busy mornings: We all know how hectic mornings can be, but with this recipe, you can have a nutritious breakfast ready in minutes.
• It’s fun and whimsical: The different variations of this recipe will keep your child excited and engaged in the kitchen. Plus, who doesn’t love a cute little muffin that they can hold in their hands?

🥘 Ingredients and Substitutes

• Eggs.
• Milk. If you don’t have milk at hand, you can substitute it with single cream. The fatter cream you will use, the denser the muffins will be the end.
• Cheese. I used parmesan cheese, but you can also use another type of cheese that your child prefers.
• Boiled Chicken. I used some leftover chicken that I used to make the broth for one of my recent recipes of chicken and corn soup. But you can use any type of meat that your child loves.
• Corn. I used corn to give it a sweeter taste because my child adores the sweet taste of corn. Feel free to substitute it with other veggies your kids love eating. This recipe is perfect for introducing more vegetables to your child’s menu.

👩‍🍳 Step-by-step Directions

In a deep bowl, it will be convenient for you to mix all the ingredients, break the eggs and season them with salt. I used garlic salt.

After you mixed the eggs, pour the milk over them.

Mix again until the composition is homogeneous.

After this, take a muffin tray, be it metal or silicone. Pour the mixture into molds so that it fills the mold up to ⅔.

Quick Note: Do not fill the muffin tray to the top because it will rise during baking and there is a high risk of leaking out of the muffin tray.

This is the basic recipe.

My child, prefers the omelet this way, because that way, it is the fluffiest. When we add the toppings, the muffins will become denser.

For this reason, I advise you to make a few variations and see which will be your child’s favorite.

I made 2 with cheese, 2 with boiled chicken, 2 with sweet corn, and 2 without addition.

Bake them for 15 minutes at 350°F (175°C).

Quick Note: During baking, they will grow well, but in the first seconds after you remove them from the oven, they will lose their volume. This thing is absolutely normal.

In the end, you will get some nicely browned muffins on the outside and fluffy on the inside.

🏆 Expert Tips. What to Pay Attention To?

• Use a non-stick muffin tin or line the tin with muffin cups: This will prevent the egg muffins from sticking to the tin and make them easier to remove.
• Use a whisk to mix the eggs and milk: Whisking the eggs and milk together will create a smooth and creamy texture, making the muffins fluffy and light.
• Don’t overfill the muffin cups: Be careful not to overfill the muffin cups, as the egg mixture will rise during baking. Fill the cups about three-quarters full.
• Pre-cook any add-ins: If you’re using any veggies or meat in your muffins, make sure to cook them beforehand to avoid any excess moisture in the muffins.
• Let the muffins cool before removing them from the tin: Allow the muffins to cool for a few minutes before removing them from the muffin tin. This will prevent them from falling apart and make them easier to handle.

🤔 Answering Your Questions:

📋 Recipe Card: