Embark on a delicious adventure of science and flavor with our Cheesy Egg Muffins recipe! This culinary journey is more than just a scrumptious breakfast or snack—it's a fun-filled, interactive way to introduce your mini chefs to the fascinating concepts of sinking and floating, all within the cozy confines of your kitchen. By blending the art of cooking with basic principles of physics, these cheesy delights offer a unique opportunity for kids to engage with science hands-on, enhancing their curiosity and understanding of the world around them.
Serving size: 6-8
Ingredients
- 6 eggs
- 2 tablespoons of milk
- 1/2 cup of shredded cheese
- salt and pepper (to taste)
- 1 red pepper, chopped
Directions
- Preheat your oven to 350 °F.
- If you're using a metal muffin tray, make sure to grease it. If you're using a silicone muffin tray, no prep is necessary.
- Whisk together 6 eggs in bowl.
- Add milk and shredded cheese and whisk.
- Pour chopped red pepper and whisk again.
- Using a ladle, fill 6-8 of the slots in the muffin tray, depending on how much you put in each one (note: don't fill them right to the top as they'll expand slightly).
- Check them after 20 minutes. If they're still runny, put them back in the oven for another 5 minutes (note: they will cook even quicker in a convection oven).