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Egg Muffins

 

   Serving Size:
One egg muffin is 2 oz meat/ meat alternate for a 3-5 year old at lunch/supper.

 

   Yield:
6 muffins

 


 

Ingredients:

6 large egg(s)
1/4 tsp. salt
dash of black pepper
1/2 cup shredded sharp cheddar cheese
1 cup assorted (finely chopped onion, broccoli, green or red pepper, mushrooms, spinach etc.) vegetables

Directions:
Spray muffin pan with 6 openings with nonstick vegetable spray. Break eggs into large bowl. Add salt and pepper. Beat eggs well. Divide vegetables into 6 muffin cups. Top each with a little cheese. Pour egg mixture into each muffin cup until each cup is about 3/4 cup full. Bake in a 375 degree oven for 25 - 30 minutes or until muffins have risen and eggs are set and light brown.

 


 

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Credit:  
A Child's Choice Food Program

 

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