Make-Ahead Veggie & Sausage Egg Muffins: A Kid-Approved Breakfast Bite

Serve With: Whole grain toast, fruit salad, or a yogurt cup for a well-rounded breakfast.

Store: Keep in an airtight container in the fridge for up to 4 days.

Freeze: Wrap individually and freeze for up to 2 months.

Reheat: Microwave for 30–60 seconds until warm.

Variations
Cheesy Boost: Add shredded cheddar, mozzarella, or feta to the mix.

Vegetarian Version: Skip the sausage and double up on veggies or add cooked lentils.

Mini Muffins: Use a mini muffin tin for bite-sized snacks or toddler-friendly portions.

Spice It Up: Add a pinch of chili flakes or a dash of hot sauce for grown-up flavor.

FAQ
Q: Can I use egg whites only?
A: Yes, use about 8 egg whites in place of 6 whole eggs for a lighter version.

Q: Do I need to cook the veggies first?
A: Not necessarily—soft veggies like spinach or bell peppers work raw. For firmer veggies like broccoli or carrots, a quick sauté or steam helps them soften.

Q: Can these be made dairy-free?
A: Absolutely! Use a non-dairy milk alternative and skip the cheese (if adding any).

Q: Can I double the recipe?
A: Yes! Easily double or triple for meal prep or to feed a crowd.