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Sonoma Family Life Magazine

On-the-Go Protein Power

By Momma Chef

These easy muffins are great for school mornings. Make them Sunday night, and serve them “on the go” during the week. Packed with protein, they will help keep kids’ hunger at bay so their brains stay in gear. You can use any variation of eggs, cheese, veggies, and meat that your kids like. My boys are partial to broccoli and sharp cheddar cheese. The muffins will last up to four days in the refrigerator. Just heat them in the microwave for 25 seconds when you’re ready for breakfast.

Delicious and Easy Breakfast Egg Muffins


• 2 tbsp. milk
• ½ tsp. salt
• 6 eggs, slightly beaten
• ½ cup chopped veggies
• ¼ cup shredded cheese

1. Grease muffin pan.
2. Add in milk and salt to beaten eggs.
3. Add veggies and cheese to muffin tins.
4. Pour eggs over veggies and cheese. Muffin tins should be ¾ full after eggs are added.
5. Bake at 400ºF for 20 minutes.

Serves: 12 muffin

Karen Nochimowski, the mom behind, has loved cooking for as long as she can remember. After her friends and family begged to be let in on her culinary secrets, she decided to create a blog featuring the quick, easy recipes everyone loved. Every recipe has only six or fewer ingredients and takes only six or fewer minutes to prepare.