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Made to stay pale, fluffy, and gently flavored for little eaters.
Made to stay pale, fluffy, and gently flavored for little eaters. Silicone cups and low heat keep the edges tender instead of browned.
Recipes / Kid-Friendly Egg Muffin Cups
BREAKFAST · KID FRIENDLY
Kid-Friendly Egg Muffin Cups
Two mild, soft versions—plain and sausage-and-cheese—with no browning.
Method
- Heat oven to 300°F. Lightly grease a silicone muffin pan or line a standard pan with silicone cups.
- Whisk eggs, milk, sour cream, salt, and optional garlic powder until smooth; strain for the softest texture.
- Cook sausage, drain well, cool, and crumble finely. Shred cheese.
- Fill 6 cups with half the plain egg base. Divide sausage and cheese among the other 6, then add remaining egg base; fill about three-quarters full.
- Bake 25 minutes, until centers are set and reach 160°F. Do not broil or use convection.
- Cool 5 minutes. Refrigerate up to 4 days or freeze up to 3 months; reheat gently.
Kitchen note: Keep cheese inside the mixture to prevent browning on top.
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