Hidden Veggie Mini Egg Muffins (breakfast or snack)

These protein-packed, veggie-loaded mini egg muffins are perfect for breakfast or as a healthy snack on the go. Easy to make and irresistibly delicious!

Eggs are an incredible source of protein for kids. Turning eggs into these little muffins makes eggs accessible via an easy snack, breakfast, or anytime treat. The vegetables get tucked and baked into the mini egg muffin.

Hidden Veggie Mini Egg Muffins (breakfast or snack)

Hidden Veggie Mini Egg Muffins (breakfast or snack)

Recipe by Keisha Palmer

Servings

15-18

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

These mini egg muffins make an easy and delicious little savory bite. Kids love the soft, tender texture and the cheesy, savory flavor.

Ingredients

• 6 large eggs
  ½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)
  ½ cup finely chopped or shredded veggies (zucchini, carrots, spinach, or bell peppers)
  ¼ cup milk (dairy or unsweetened plant-based)
  ¼ teaspoon salt
  ⅛ teaspoon black pepper
  ½ teaspoon garlic powder (optional)
  ½ teaspoon onion powder (optional)
  Nonstick cooking spray or muffin liners

Directions

• Preheat the oven: Set your oven to 375°F (190°C). Grease a 24-cup mini muffin tin with nonstick cooking spray or line it with mini muffin liners.
• Prepare the veggies: Finely chop or shred your choice of veggies. Squeeze out any excess moisture if using zucchini or spinach.
• Add cheese and veggies: Stir in the shredded cheese and prepared veggies.
• Fill the muffin tin: Pour the egg mixture evenly into the prepared mini muffin cups, filling each about ¾ full.
• Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the muffins are puffed and set in the center.
• Cool and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later. If your little one will eat tomato, top with a little tomato wedge or slice.

Notes

• For extra flavor, sprinkle a bit of shredded cheese on top before baking.
• Experiment with veggies and seasonings to suit your taste or your family’s preferences.

4 Common Mistakes to Avoid

Here’s a list of what not to do when you make these:

• Skipping the veggie prep: Using veggies with loads of water (like zucchini or spinach) without squeezing out the moisture can lead to soggy muffins. I recommend patting the veggies dry before using them. If your child doesn’t like vegetables, make your first batch without any veggies.
• Overfilling the muffin cups: Filling the muffin cups to the brim means the muffins could expand and overflow. Fill them 3/4 of the way up.
• Skipping the nonstick spray or liners: The muffins will stick and break. Make sure you grease the pans well.
• Overbaking the muffins: Leaving the muffins in the oven for too long will result in rubbery and dry mini egg muffins.