Scrambled Egg Muffins are a quick and easy breakfast idea that your kids will love. These muffins are packed with colorful bell peppers, onions, tomatoes, and cheesy goodness. They're perfect for busy mornings or as a grab-and-go breakfast option.
Ingredients: 6 large eggs. 1/4 cup milk. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray or muffin tin liners.
Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. Spray a muffin tin with cooking spray or use muffin tin liners to prevent sticking. Evenly distribute the diced bell peppers, onions, tomatoes, and shredded cheddar cheese among the muffin tin cups. Pour the egg mixture over the vegetables and cheese, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before removing the muffins from the tin. Serve warm and enjoy your delicious scrambled egg muffins!
Prep Time: 10 minutes
Cook Time: 20 minutes
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