Egg and Cheese Mini Muffins


Egg and Cheese Mini Muffins

Egg and Cheese Mini Muffins
Egg and Cheese Mini Muffins

"I love my mini muffin tins! In my opinion, every mom with little kids should have at least one miniature muffin tin in her kitchen arsenal…they’re just so versatile! These 3-Ingredient Egg and Cheese Mini Muffins are a great make-ahead, healthy toddler breakfast or snack. Keep a stash in your refrigerator or freezer and reheat as necessary — they’re like portable, mess-free scrambled egg cups! These little scrambled egg bites are a perfectly-sized breakfast for your toddlers to feed themselves. Want to serve a big kid or an adult instead? Just bake them in regular-sized muffin tins and increase your cooking time. They’re fast, portable, and freezable!"

Yields14 mini muffins

Preparation Time5 min

Cooking Time10 min

Cooking Vessel Sizemini muffin tin

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I like the idea of a mini muffin that can be reheated and eaten as a quick breakfast. These look so easy and would be something my son could eat before school. It's funny that they are mini muffins but they are not traditional muffins. I haven't used my mini muffin pan in a long time. I'm glad I kept it!

These egg and cheese mini muffins are so easy, delicious, and can be made a head of time! I recommend adding in some fresh or frozen chopped veggies. For example, you can have an Italian theme- roasted red peppers and provolone cheese Mexican- corn, peppers, onion, and pepperjack cheese or whatever you like! These mini muffins can also be frozen and then reheated as a nice, easy meal prep breakfast option!


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