Do you have a kid that picks at scrambled eggs? Don’t tell our chickens, but my kids are completely over a light, fluffy plate of golden-yoked goodness. And omelettes. Annnnnd hard boiled eggs. It’s not that they’re picky eaters . . . it’s just that the hens have been overachieving all summer.
They will be laying fewer eggs soon as the weather cools, but for now I’m pulling out some old favorites to help us enjoy the rest of the season. These bacon egg cups and the cheesy breakfast egg muffins below are at the top of the list.
They only take about 10 minutes of hands-on time, my kids love them, I love that we’re making good use of what we have. They’re also super convenient on mornings we need to grab something and head out the door.
Breakfast Egg Muffins With Cheese
For this recipe you'll need a muffin tin and 9 large parchment paper baking cups
- 8 large eggs
- 1 1/4 cups shredded cheddar cheese
- 1/4 teaspoon salt (this is what I use)
- 1/4 cup diced red onions
- 1/4 cup diced red bell pepper
- 1/4 cup shredded zucchini
- 1 tablespoon minced jalapeno (optional - leave out if your littles don't like a bit of heat)
Preheat your oven to 400F and place eight baking cups inside your muffin tin. Beat eggs in a bowl, then add the cheese, onion, zucchini, bell pepper, salt, and jalapeno (if using). Combine thoroughly, then divide the mixture equally between your baking cups. Bake for 15-20 minutes, or until a toothpick comes out clean. The egg muffins are best served warm. Enjoy!
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