Fudgelet Food, Part 5: Egg Muffins

As the Fudgelet gets older, his food posts are starting to look a lot more like our food, right? And to be honest, K had about the same number of them as the Fudgelet. But, that was intentional. K likes quick on-the-go breakfasts for those rushed mornings, but needs more than just a banana (often what he will eat in a hurry). The Fudgelet, still lacking most of his teeth, does well with fluffy eggs and baked veggies. He also needs quick breakfast options since he will go from fine to “hangry” in a short minute.

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I adapted a recipe from Averie Cooks, but I have seen other versions out there. You can mix and match veggies, cheese, and seasoning to get what you like best. I used what we had on hand, as well as what I know the boys will eat. There are a lot of eggs in this recipe, but it makes 12 muffins. You might eat 1 or 2 muffins, depending. You can also pair them with other food, like toast or frozen waffles (again, both popular with the boys). These keep in the refrigerator for a week (or at least they did for us) and I am fairly certain you could freeze them, too. You could even scale back the recipe to make a half dozen easily.

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Directions for Egg Muffins

Adapted from Averie Cooks

  • 12 eggs
  • Roughly 2-3 cups of vegetables, chopped (broccoli, spinach, frozen peas, frozen corn, etc.)
  • 1/3 to 1/2 cup chopped onion (green onion works best, I think)
  • Salt and pepper
  • All-purpose seasoning
  • About 3/4 cup shredded cheese (again, your pick, but we like cheddar with our eggs)

Preheat the oven to 375 degrees. Spray a muffin pan. Stir together your vegetables and sprinkle about 2 Tablespoons in each muffin cup. Then, sprinkle a teaspoon or so of the onion in each cup.

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Whisk the eggs together in a bowl, then add the salt, pepper, and all-purpose seasoning (as much as you like). Pour the egg mixture into each muffin cup until it is about to the top.

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Aim for a little low, and you can always add more (you don’t want to run out for the last muffin cup!). Sprinkle a Tablespoon or so of the cheese on top of each muffin cup.

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Bake for about 20 minutes until golden and cooked through. You can check the temperature inside the muffins with a thermometer, especially for young children (165 degrees F).

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Allow to cool in the pan almost completely before removing (they came out easier that way). Serve! You can easily rewarm them in the microwave.

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Directions for Egg Muffins (without pictures)

Adapted from Averie Cooks

  • 12 eggs
  • Roughly 2-3 cups of vegetables, chopped (broccoli, spinach, frozen peas, frozen corn, etc.)
  • 1/3 to 1/2 cup chopped onion (green onion works best, I think)
  • Salt and pepper
  • All-purpose seasoning
  • About 3/4 cup shredded cheese (again, your pick, but we like cheddar with our eggs)

Preheat the oven to 375 degrees. Spray a muffin pan. Stir together your vegetables and sprinkle about 2 Tablespoons in each muffin cup. Then, sprinkle a teaspoon or so of the onion in each cup. Whisk the eggs together in a bowl, then add the salt, pepper, and all-purpose seasoning (as much as you like). Pour the egg mixture into each muffin cup until it is about to the top. Aim for a little low, and you can always add more (you don’t want to run out for the last muffin cup!). Sprinkle a Tablespoon or so of the cheese on top of each muffin cup. Bake for about 20 minutes until golden and cooked through. You can check the temperature inside the muffins with a thermometer, especially for young children (165 degrees F).

Allow to cool in the pan almost completely before removing (they came out easier that way). Serve! You can easily rewarm them in the microwave.

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