Ingredients

• 1 tsp butter (for greasing muffin tins) or muffin paper liners

• 5 organic eggs

• 1/2 Cup shredded cheese (Monterey Jack or mozza)

• 1/4 Cup unsweetened coconut milk (or alternative milk, or grass-fed milk)

• protein: any leftover chicken, pork or beef, cut up in 1/4" cubes. You can also omit the protein, no biggie!

• veggies of your choice ~ corn, asparagus, peppers, etc.

• a pinch of dried Italian seasonings 

• a pinch of each salt & pepper to taste

• parmesan (optional ~ for topping)

 

Here's how:

• Preheat oven to 375°F

• Line muffin tins with paper liners, otherwise lightly grease tin cups with butter using a paper towel or napkin

• Place veggies of choice inside muffin tins. You can use as little or as many veggie pieces as you think your child will like (you know your child best!) 

• add cheese and meat cubes

• In a separate bowl (a measuring cup works great), add the eggs, milk, seasonings, salt & pepper and beat using a fork or whisk

• Pour egg mixture over the tins, filling to 3/4 full

• If adding parmesan, sprinkle it over tops

• Bake for 18 to 20 minutes or until puffed and golden

• Remove, cool, and taste!

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