Today I’m sharing a really simple recipe for cheese and tomato egg muffins. These single-serve mini omelettes are perfect for a tasty breakfast, healthy snack or for adding to lunch boxes.
This recipe is part of the Eats Amazing Easy Recipes for Kids series. Each recipe in this section has a free printable recipe sheet that’s been designed specifically with children in mind – they have larger, clear text and directions in simple child-friendly language, so they are perfect for helping children to practice both their reading skills and their cooking skills at the same time. Following a simple recipe is an absolutely vital life skill and I beliebe you’re never too young to give it a go!
This recipe does require using a knife, so for younger children I would recommend an adult helping with that part. I am however a great believer in letting children use proper knives in the kitchen as soon as they are ready, under CLOSE supervision, but it really does depend on each individual child, they are all different. So do use your judgement in assessing whether you believe your own child is ready and can be trusted to use a knife, and ALWAYS supervise closely!
Cheese & Tomato Omelette Muffins
Ingredients:
- vegetable oil for greasing
- 4 large (or 5 medium) eggs
- 150g cherry tomatoes
- 100g cheddar cheese
- salt and pepper (optional)
Method:
Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly brush a 6 hole muffin tin with the vegetable oil.
Prepare the ingredients; reserve 3 of the tomatoes, then roughly chop the rest. Grate the cheese, break the eggs into a large bowl and whisk until frothy.
Add the chopped tomatoes and 75g of the cheese to the egg mixture, season with salt and pepper if wanted. Mix until well combined.
Spoon the mixture into the prepared muffin tin, dividing it equally between the 6 holes. Sprinkle over the remaining cheese.
Slice each of the remaining 3 tomatoes in half and pop one in the top of each muffin hole, cut side up to decorate.
Bake in the preheated oven for 25 minutes until puffed up and golden.
Leave to cool in the tin for a few minutes before serving warm. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
As I mentioned above, I have created a free printable recipe sheet for this recipe so that your child can have a go at following the recipe themselves. Click on the picture below to download the PDF file.
If you enjoyed this recipe, you might also like my rainbow omelette cakes and easy spanish omelette recipe too.
Grace
Cheese & Tomato Omelette Muffins
Ingredients
- vegetable oil for greasing
- 4 large (or 5 medium) eggs
- 150 g cherry tomatoes
- 100 g cheddar cheese
- salt and pepper (optional)
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly brush a 6 hole muffin tin with the vegetable oil.
- Prepare the ingredients; reserve 3 of the tomatoes, then roughly chop the rest. Grate the cheese, break the eggs into a large bowl and whisk until frothy.
- Add the chopped tomatoes and 75g of the cheese to the egg mixture, season with salt and pepper if wanted. Mix until well combined.
- Spoon the mixture into the prepared muffin tin, dividing it equally between the 6 holes. Sprinkle over the remaining cheese.
- Slice each of the remaining 3 tomatoes in half and pop one in the top of each muffin hole, cut side up to decorate.
- Bake in the preheated oven for 25 minutes until puffed up and golden.
- Leave to cool in the tin for a few minutes before serving warm. Alternatively, cool completely and store in the fridge for snacks or to pack in lunch boxes.
I hope you will want to try this yummy recipe, please pin it if you do! For more great recipes for cooking with children, check out the Easy Recipes for Kids section here on the Eats Amazing blog or pop over and follow my Cooking with Kids Pinterest board for fresh and seasonal inspiration all the year around!
Leave a Reply