Confetti Egg and Cheese Mini Muffins

Confetti Egg and Cheese Mini Muffins

Laila makes a tasty to-go breakfast for a busy family.

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 15 minutes

Extra-virgin olive oil or unrefined coconut oil cooking spray
1½ cups confetti vegetables (see note)
6 large eggs
1/8 teaspoon ground turmeric
½ teaspoon sea salt
¼ cup ricotta cheese (optional)
¾ cup shredded jack, cheddar or other melting cheese

Note:To make vegetable confetti, chop a variety of different-colored vegetables into tiny pieces – about the size of confetti – but leave corn kernels and peas whole. Place each veggie in a separate bowl for kids to pick from. Here are some ideas:

  • Yellow: yellow bell pepper, yellow squash, corn
  • Orange: orange bell pepper, carrots
  • Red: red bell pepper
  • Green: scallions, peas, green bell pepper
  • Neutral: peeled zucchini, cauliflower


  1. Preheat oven to 375 F
  2. Generously spray a 12-cup muffin pan with cooking spray, making sure to coat the sides of each cup
  3. Sprinkle 2 tablespoons of confetti vegetables (a mix or a single veggie) into each muffin cup
  4. Crack the eggs into a liquid measuring cup (for easy pouring), and beat in turmeric and salt
  5. Pour an even amount of egg into each muffin cup, filling them about halfway full. (If you overfill them, they will pop up like a soufflé and possibly overflow!)
  6. If using ricotta, spoon 1 teaspoon into the center of each muffin cup
  7. Top each muffin with 1 tablespoon of shredded cheese
  8. Bake until set, about 15 minutes. The muffins will puff a little and then sink as they cool
  9. Let muffins cool in the pan on a wire rack for a few minutes, and then run a butter knife around the inside edges to remove
  10. The muffins will keep in an airtight container in the refrigerator for up to 1 week
  11. Reheat in the toaster oven, or serve cold


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