Ingredients:
6 large eggs
¼ cup milk (dairy or unsweetened non-dairy)
⅓ cup shredded cheddar cheese (or any mild cheese)
¼ cup finely chopped red bell pepper
¼ cup finely chopped spinach or kale
¼ cup grated carrot or zucchini
¼ cup finely chopped cooked broccoli (optional)
Salt & pepper to taste (use very lightly for toddlers)
Optional: pinch of garlic powder or Italian seasoning
Instructions:
Preheat oven to 375°F (190°C). Grease or line a muffin tin with silicone liners.
In a bowl, whisk the eggs and milk until smooth.
Add in the cheese and chopped vegetables. Stir well to combine.
Pour mixture into each muffin cup, filling about ¾ full.
Bake for 18–20 minutes, or until muffins are set and slightly golden on top.
Let cool slightly before serving. Store leftovers in the fridge for up to 4 days or freeze for later.