Egg Muffins
This hearty, freezer-friendly recipe is packed full of goodness and a great start to your family’s day. The whole family can join in making this recipe and even the pickiest eater will approve. A great make-ahead recipe to prep over the weekend for the week to come.
Kitchen activities for kids in this recipe:
COOL KIDS CAN recipes are specifically designed with kids in mind and to include them in the making of each recipe. Each recipe includes age-appropriate kitchen activities for the different age groups. Every child is different in their own unique way and only you know what they’re capable of in the kitchen. Please, parents, use your own discretion and supervise where necessary.
When you make this recipe, please share a photo with us on Facebook / Instagram using
#coolkidscan
Do this first:
● Put your apron on and wash your hands
● Read through the recipe
● Gather your utensils before you start (see below)
● Gather, weigh and measure all the ingredients before you start (see below)
● Mise en place – which means to get all your ingredients prepped and in order before you start cooking
Kitchen activities for kids in this recipe:
COOL KIDS CAN recipes are specifically designed with kids in mind and to include them in the making of each recipe. Each recipe includes age-appropriate kitchen activities for the different age groups. Every child is different in their own unique way and only you know what they’re capable of in the kitchen. Please, parents, use your own discretion and supervise where necessary.
When you make this recipe, please share a photo with us on Facebook / Instagram using
#coolkidscan
Do this first:
● Put your apron on and wash your hands
● Read through the recipe
● Gather your utensils before you start (see below)
● Gather, weigh and measure all the ingredients before you start (see below)
● Mise en place – which means to get all your ingredients prepped and in order before you start cooking
Equipment
- Utensils:
- 12 cup non-stick muffin tin
- measuring cups
- prep board and grater (cheese)
- electric kitchen scale
- prep board and sharp knife (onion)
- prep board and kitchen scissors (bacon)
- large non-stick skillet/frying pan
- wooden spoon
- Large measuring jug
- measuring spoons and 2 pinch bowls (for salt and mixed herbs)
- balloon whisk
- tablespoon
- oven gloves
- cooling rack
Ingredients
- Cooking spray
- 200 g bacon cut into bite-size pieces with kitchen scissors, directly on prep board
- 1 medium onion finely chopped with a sharp knife, directly on prep board
- 30 ml vegetable oil to sauté bacon and onion
- 8-10 large eggs
- 5 ml 1 tsp salt
- 10 ml 2tsp mixed herbs – this is up to you, but mixed herbs is a favorite of ours
- 150 g cheddar cheese grated directly on prep board
Instructions
- Preheat oven to bake at 180°C. Spray a 12 cup non-stick muffin tin with cooking spray.
- Add oil to a large non-stick skillet/frying pan over medium-high heat and sauté bacon until almost done (2-3 minutes). Use a wooden spoon to stir bacon in a pan.
- Add diced onion to bacon, turn down heat to low and cook until onion is translucent. Remove from heat. Remember to switch off the stove.
- Spoon the bacon and onion into the muffin cups, using a tablespoon.
- In a large measuring jug, crack the eggs, add salt and mixed herbs and whisk using a balloon whisk.
- Pour egg mixture into the muffin cups over the bacon and onion, filling cups ½ to ¾ full.
- Sprinkle grated cheese over the egg mixture.
- Bake for 15 minutes until puffy and golden brown. Remember to use oven gloves to take tin out of the oven and remember to switch off the oven.
- Cool for 5 minutes in the muffin tin, transfer to cooling rack and serve while still warm.
- Storage instructions for fridge or freezer and how to re-heat egg muffins
- First, let the muffins first cool completely on a cooling rack.
- Fridge storage: Place completely cooled muffins in an airtight container and refrigerate for up to 5 days.
- Freezer storage: Place completely cooled muffins in a freezer bag, try to get out as much air as possible and freeze for up to 3 months.
- Reheat: When you’re ready to enjoy muffins from the fridge, microwave uncovered in 20-second increments, until hot. To reheat from the freezer, microwave uncovered in 30-second increments until hot.