These easy egg muffins for breakfast are packed with protein, totally kid-approved, and perfect for busy mornings. Make a batch on Sunday and breakfast is ready for the whole week!
Author:Picky Yummy
Prep Time:10
Cook Time:22
Total Time:32 minutes
Category:Breakfast
Ingredients
6 large eggs
¼ cup milk
½ cup shredded cheddar cheese
¼ cup diced ham
¼ cup diced bell pepper (optional)
Salt and pepper to taste
Cooking spray or butter for the tin
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously.
Divide ham, bell pepper, and cheese evenly among the muffin cups.
Whisk together eggs and milk in a bowl. Season with salt and pepper.
Pour the egg mixture over the fillings, filling each cup ¾ full.
Bake for 18–22 minutes until the tops are set and lightly golden.
Cool for 5 minutes before removing from the tin.
Notes
Use a silicone muffin tin for best results — eggs won’t stick.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat in the microwave for 30–45 seconds.
For toddlers: skip the salt and cut into smaller pieces.
Customize per cup — different fillings for different kids!