Mini Egg "Muffins"

My son really likes eggs, but like any 1 year old is not nearly patient enough for it to cool after I cook it...hunger-induced tantrums often follow the placing of said egg in the freezer for a quick cool down. So, I thought maybe I could make an egg "dish" and keep it in the freezer to always have on hand when he asks for eggs.

I came up with these little egg muffins (NOT to be confused with the McMuffin, of course!). I basically just whipped together eggs and milk and cheese and poured the mixture into a mini muffin pan and baked. These little egg muffins are the perfect size for small hands and are quick to heat up and serve...plus they have some spinach mixed in for extra nutrition.

Mini Egg "Muffins"

6 eggs

2-3 oz. shredded cheese

salt and pepper to taste

1/2 cup frozen spinach, thawed and well drained (you could use bell peppers, broccoli, whatever)

1/4 cup milk

Whisk all ingredietns together in a bowl until well combined. Pour into mini muffin pan, filling each cup about 3/4 way up. Bake on 350 deg F for about 15 minutes. The muffins will rise quite a bit, but fall as soon as you take them out of the oven; this is to be expected.