Egg muffins are a wonderful simple and healthy idea for a Continental breakfast for the whole family. Considering the soft and fluffy consistency, they are a good recipe for toddlers too.
Today I used the fresh vegetables from the farmer’s market: swiss chard and tomatoes. I really like the lightly sweet taste of the swiss chard and tomatoes have a perfect fresh taste balance. You can use any seasonal fresh vegetable you have in the refrigerator, mix and match as you like!
If your kids do not like the big pieces of ingredients in the mix, you can simply puree’ the swiss chard and the tomatoes together before adding them to the batter. The muffins will get more creamy and will please even the picky eaters 😉
For the cheese I used a mix of provolone cheese (very salty) and mozzarella (mild and chewy). As for the vegetables, feel free to choose the cheeses that your kids like more.
You can cook the muffins ahead, store them in the refrigerator (2/3 days max) and simply reheat them in the microwave for one minute.
- 8 eggs
- 3 bunches Swiss chard
- 1 1/2 mozzarella ball
- 4 slices provolone cheese
- 3/4 cup breadcrumbs 200gr.
- 1 to mato
- 1/2 tsp salt
- Preheat the oven at 400F/180C. Remove the green leaves from the Swiss chard. We are not going to use the stems. Steam the Swiss chard for 5 minutes and let it cool down.
- Finely chop the steamed Swiss chard
- Slice the provolone cheese and the mozzarella in small cubes.
- Remove the seeds from the tomato and chop it in small pieces.
- In a big bowl add all the ingredients: Swiss chard, tomato, provolone cheese, mozzarella, eggs, salt, breadcrumbs. Mix.
- Fill a cupcake/muffin pan with the egg mix. I like using a silicone mold as I do not need to grease it and the muffins are easier to be removed once baked.
- Bake the egg muffins at 400F/180C for 20 minutes.