Many kids don't precisely enjoy eating vegetables, so parents choose to sneak the veggies into other foods. If this struggle is all too familiar, we have a great recipe for you. These yummy egg muffins are a great way to introduce vegetables into a picky eater's diet. These muffins are a grab-and-go snack too, so they make an excellent school lunch.
Ingredients for Zucchini Egg Muffins:
Method of preparing the Zucchini Egg Muffins:
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In a large bowl, roughly whisk the eggs. Then fold in the remaining ingredients, and mix thoroughly. You can season the batter now, but since we're using both bacon and cheese, the egg batter is likely already pretty salty, so be careful with how much salt you are adding.
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Grease a standard muffin tray and preheat the oven to 350°F (175°C).
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Fill the muffin tray you just prepped with the egg batter, leaving a little space on top. You should get around 9-10 muffins from this recipe.
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Bake the muffins for 20-25 minutes on the medium rack of the oven. The egg muffins are ready when they are golden on top and completely cooked through.
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Enjoy warm, or refrigerate for up to a couple of days.
Chef's Tip:
If you're making this recipe for little kids, we recommend skipping the bacon to reduce the salt content.
Source: Mykidslickthebowl.com
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