Beef and Egg Muffins with Bell Pepper and Kale
Serves 1210 mins prep25 mins cook
These beef and egg muffins with bell pepper and kale have been such a lifesaver in our home - they’re easy to make ahead, freezer-friendly, and packed with nutrients that both babies and adults need. I love keeping a batch in the fridge for quick breakfasts or lunches throughout the week!
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What you need
Instructions
1 Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with silicone muffin liners. 2 Cook the beef: In a skillet, heat oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces. 3 Add veggies: Stir in diced bell pepper and kale. Cook for 2–3 minutes until softened, then remove from heat to cool slightly. 4 Mix eggs: In a large bowl, whisk the eggs, then add garlic powder, onion powder, and salt (if using). Stir in the beef and veggie mixture until evenly combined. 5 Bake: Divide the mixture evenly into the muffin pan, filling each cup about ¾ full. If using cheese, sprinkle a little on top of each muffin. 6 Bake for 22–25 minutes, until the tops are set and lightly golden. 7 Cool before serving. Let cool completely before serving to babies; cut into smaller pieces if needed.View original recipe