Mini Egg Muffins

March 3rd, 2014

Egg Muffins

Kids Cooking Club:

I debated whether or not to post this recipe. Let me give you the backstory: I teach several kids cooking classes. This week we made these little egg muffins and fresh squeezed orange juice. The kids loved it, but it’s not particularly gourmet!  So I had to ask myself: Is it blog worthy? Well, yes. The basic philosophy of this blog is about making good food accessible, to everyone. So here’s a great, fun, easy recipe to make with your kids (great for breakfast or an after-school snack). They love cracking eggs, whisking, measuring, squeezing, pouring and finally eating their masterpiece! So get cracking!

INGREDIENTS
8 eggs
¼ cup milk
½ teaspoon salt
¼ cup shredded cheese
Spray oil

DIRECTIONS

Per-heat oven to 350 degrees.

Take out 2 bowls, one small and one large. Crack each egg into the small bowl and transfer to the larger bowl. That way if you get shell into the bowl, it is much easier to remove with only the one egg. Also, to remove eggshell use one half of the large piece of eggshell. Whisk all the eggs. Add the milk and salt and whisk a bit more. Transfer egg mixture to a large measuring cup with a spout for easier pouring.

Spray a non-stick mini muffin pan with cooking spray. Pour the eggs into the pan, filling about 90% of the way. Put a pinch of cheese on top of each one (or any filling that you like i.e. diced ham or spinach or tomatoes). Bake for about 10 minutes. Top should be just dry.

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2 Responses to “Mini Egg Muffins”

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