Egg-celent Breakfast Muffins
Ingredients
- Olive Oil Non-Stick Spray
- 12 Eggs
- 1/3 C. Skim Milk
- 1/2 tsp. Pepper
- 1 tsp. Paprika
- 1 Small Head of Broccoli, washed and cut into small florets
- 1 Red Bell Pepper, washed and diced
- 1 Orange Bell Pepper, washed and diced
- 1/4 C. Cheddar Cheese, shredded
Instructions
- Preheat the oven to 350 degrees. Prepare the muffin tin with non-stick spray.
- Wash your hands with soap and water.
- Crack the eggs into a large bowl. Then wash your hands with soap and water again.
- In the large bowl, whisk together the eggs, milk, pepper, and paprika until well combined.
- Add the broccoli, red bell pepper, orange bell pepper, and cheddar cheese to the bowl. Stir to combine.
- Using a 1/4 cup measure, fill each muffin spot so that it is about 3/4 of the way full.
- Bake for 20 minutes, or until the eggs are set.
- Allow to cool slightly before using a spatula or butter knife to remove the egg bites from the muffin tin. And enjoy!
Let the kids help with breakfast with these Egg-celent Breakfast Muffins – they’re fun, easy and nutritious! Find more tasty kids recipes and get your kids more involved in the kitchen by checking out our Kids Cook At Home classes! These FREE classes are provided by our dietitian team to help you and your kids have fun while making kid friendly and nutritious recipes.
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