These egg muffin cups are so quick, so simple, and easily customized! They are perfect for the freezer, bulk baking, and a great grab and go breakfast.
An Easy Bulk Freezer Meal!
We love baking from scratch recipes in bulk for the freezer. Doing this helps us not to waste food that is left sitting in the refrigerator. It also helps us to save money, and have healthy meals on hand! Make as many egg muffins in as many varieties as you would like. After they have cooled, place them in a zip lock bag and use a straw to remove the air. Freeze for up to 3 months.
These egg muffins are perfect for toddlers and on the go. We used spinach and mushrooms in today’s post, but the possibilities are endless. We love ham and cheese egg muffins, and bacon and kale egg muffins too!
Are Egg Muffin Cups Healthy?
Research is showing that organic eggs from healthy hens are good for you! Eggs are packed with protein, and may actually benefit heart health! They are filling, and contain nutrients such as Vitamins A, D, E, K, B5, B12, B6, and B2. They also have folate, phosphorous, selenium, calcium and zinc!
Each muffin cup contains 1 egg, and so the above nutrients plus your healthy add ins creates an awesome little muffin that is filling and nutritious.
How to Make Egg Muffins
First, collect your eggs! You need 12 eggs to fill a 12 cup muffin pan.
Next crack the eggs in a large bowl.
Add in your seasonings. We really use this T-Bone seasoning on almost everything and this is no exception.
On a cutting board chop up your spinach and your mushrooms! We used frozen shiitake mushrooms and chopped some fresh spinach. Yum! If your children do not like mushrooms, and leafy greens chop them up really small and add a strong positive flavor like bacon. We like these flavors and so large chunks work just fine!
Then mix all the ingredients together. You can add a splash of milk, about 1/4 cup, if you would like your cups to be fluffier. This is a great meal for meat free days such as during Lent!
Grease the muffin tin and scoop the prepared mixture into each muffin cup. You can put in cup cake liners if desired. Alternatively you can crack each egg into a the pan to create individual flavors or leave the yolk and egg white separate.
After baking, at 350 F for 30 minutes, pull them out and let them cool!
These are so simple, a great way for children to be creative with you in the kitchen, and fun because the measurements don’t need to be exact!
Get the Full Recipe for Spinach and Egg Muffin Cups
Simple Egg Muffins with Spinach and Mushrooms
- 1 Mixing Bowl
- 1 Fork
- 1 12 cup muffin tin
- 1 Knife
- 1 Cutting Board
- 12 Eggs
- 1 tbsp T-Bone Seasoning (or whatever your choice seasoning is!)
- ½ cup Mushrooms
- 1 cup Spinach
- In a bowl mix the eggs, seasoning, and vegetables
- Pour into muffin tin, until each cup is ¾ filled
- Bake at 350 for 30 minutes
- Enjoy, store in the fridge for up to 3 days, or freeze for up to 3 months. It is that easy!
Does your toddler like egg muffins!? Let us know in the comments below!
Thank you, and I hope this post brings joy!
Stella Maris, Ora Pro Nobis!