I know I already have a post with my favorite Breakfast Egg Cups but this one is for the kids - specifically those kids who will absolutely not tolerate anything green in their “muffins.” This simple, mini version of the delicious, loaded egg cups will be able to grace the plate of even the pickiest eater. And even though they aren’t full of dark, leafy greens or other delicious vegetables, these egg cups are full of protein and calcium and sure to keep the tiny bellies full. And who am I kidding, I pop a couple of these for a snack on the regular.
Ingredients:
10 large eggs
5 Tbsp unsweetened almond milk
1/3 -1/2 cup shredded cheddar cheese
salt and pepper, to taste
Directions:
Preheat the oven to 350F and spray a mini muffin tin with cooking spray. Place all ingredients in large bowl and whisk until combined. Fill muffin tin cups about 2/3 full and bake for 8-10 minutes or until eggs are set. Cool in the pan for a few minutes then transfer to wire rack. Serve with a slice of avocado and a square of Bacon Blueberry Sheet Pan Pancakes for a delicious, kid-friendly breakfast.
