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Monday, May 20, 2013

Veggie and Cheese Egg Muffins

I'm sure you've seen this idea around before.  This is a great thing to make and freeze for your kiddo.  It's got protein and lots of veggies.  Take one out of the freezer, microwave, and serve to your little one with fruit and, voila!  Breakfast is served!

Makes 8 muffins


6 large eggs
1 slice cheese (I used baby swiss, but any will do)
1/2 cup frozen chopped spinach, drained
1/2 tomato, chopped
1/2 zucchini, chopped


Preheat oven to 350.  Place 8 baking cups in a muffin pan and spray with Pam.

Microwave frozen chopped spinach in a bowl for 4 minutes.  Drain.  Mix 1/2 cup spinach (save the remaining spinach for future egg muffins, or toss with noodles, etc) with all other ingredients.  Mix well.

Pour into muffin cups and bake for 20 minutes, or until knife inserted comes out clean.

Let cool and freeze individual muffins for later use.

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