Beef and Egg Muffins with Bell Pepper and Kale
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!
Servings 12 standard sized muffins10
Ingredients
- 1 lb ground beef
- 1 small bell pepper finely diced
- 1 cup finely chopped kale stems removed
- 6 large eggs
- 1 tbsp olive oil or avocado oil
- ¼ tsp garlic powder optional
- ¼ tsp onion powder optional
- ¼ tsp salt optional — for toddlers + adults
- ¼ cup shredded cheese optional, for topping — cheddar or mozzarella work well
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with silicone muffin liners.
- 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.
- Add veggies: Stir in diced bell pepper and kale. Cook for 2–3 minutes until softened, then remove from heat to cool slightly.
- 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.
- 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.
- Bake for 22–25 minutes, until the tops are set and lightly golden.
- Cool before serving. Let cool completely before serving to babies; cut into smaller pieces if needed.
Notes
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Up to 2 months. Reheat in the microwave or oven before serving.