Healthy Egg Muffin Cups!

Many of our KES Clubs love to serve eggs! This recipe allows a ton of eggs to be prepared at the same time. Eggs are a great addition to any KES menu. Eggs are a great source of protein and provide many essential nutrients for our growing kids. Using a muffin tray with this recipe allows you to prepare a ton of egg muffins all at the same time. This recipe is fun and easy and can be prepared in no time at all.

Egg Muffin Cups


  • 2 slice – bread, whole wheat
  • 8 large – egg
  • 1/2 cup – milk
  • 1/8 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 1 cup – spinach
  • 4 ounce – cheddar cheese
  • 1 cup red peppers


  1. Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. It is best to use foil papers here.
  2. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups
  3. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
  4. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Add a few spinach leaves (you may need to shred a bit)
  5. Sprinkle an equal amount of both the grated cheese and red peppers into each muffin cup on top of the egg mixture.
  6. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Recipe and image sourced from:

Kristin Hedges is a Registered Dietitian with Kids Eat Smart NL.

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