Cooking for a two year old can be pretty challenging at times. She changes her mind like the wind. Today she loves peas, tomorrow she won’t touch them. It can be pretty frustrating cooking a meal that the whole family will enjoy. After seeing pictures of “egg muffins” online I thought they looked like something we would all like. I didn’t reference any recipes, the idea is pretty straightforward, so I just went for it. I’ll share the basics of how to make them but for the most part you will end up “winging” it too depending on what you like and what you have on hand. This has quickly become a go to meal in our home. It’s so quick and simple to make and we all, including the two year old, love them!
- 5 eggs
- 1/4 cup of milk
- 1 tbsp butter/margarine or olive oil
- 1 package of refrigerator crescent rolls
- 4 slices of bacon (or ham or sausage or no meat at all if you prefer)
- 1/2 bell pepper diced
- 2 tbsp onion diced
- 3/4 cup shredded cheese
Preheat oven to 375 degrees.
Open your tube of crescent rolls and unroll. Arrange 6 of them in the bottoms and up the sides of muffin tins. They don’t have to look pretty. As long as there are no holes you are in business. Most packages come with 8 crescent rolls so you will have 2 left over. You can either divide those extra ones up and piece them in with the 6 you already have or just roll them and make actual crescent rolls with them.
Heat the butter or oil in a pan over medium heat. Lightly whisk the eggs and milk together. You are just making scrambled eggs here. You will want to remove them from the heat while they are still quite wet and underdone because they will finish cooking in the oven. You can either stir in your other ingredients now (all but the cheese) or, if you have a picky eater or people in your house that like different things you can add them separately to each individual cup. Fill each cup with your egg mixture and top with grated cheese. Place in the oven and cook for 10-12 minutes or until the cheese is melted and bubbly and the crusts are slightly golden.
Let the muffins cool in the pan for 5 minutes and then carefully remove by running a knife around the edge to loosen. Enjoy!