Egg Muffins With Veggies For Babies & Toddlers
These super easy and delicious egg muffins are great for breakfast, lunch or to pack. Suitable for babies, toddlers and older kids. They are full of protein and nutrients from the eggs and veggies, making them so healthy and a great choice for your little ones.
Ingredients
- 6 eggs
- 2-3 sweet mini peppers (or half a bell pepper)
- 1 cup spinach
- 2 green onions
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- ½ teaspoon baking powder
- 1 tablespoon olive oil for the muffin cases
- ½ cup cheese grated
- ½ teaspoon ground pepper
Instructions
- Cut the peppers into cubes, the green onions into slices, and chop the spinach.
- In a bowl, mix the eggs with the milk and ground pepper.
- Add the flour and baking powder and continue whisking until incorporated.
- Take a 12-case muffin tin and add some silicon muffin cases. Brush or spray them with oil to prevent sticking.
- Fill each case with the cut peppers, green onions and spinach evenly distributed.
- Add the egg mixture to each case, leaving about 1" or 1.5cm at the top for them to rise.
- Top up with the grated cheese.
- Bake for 30–35 minutes in a preheated oven to 375℉ / 190℃ until nice and golden.
Notes
- The egg muffins puff up in the hot oven and they will deflate a little bit when out of the oven. The flour and baking powder will help to keep some of their structure and volume.
- There is no salt in the ingredients list to be suitable for babies under 12 months. For older kids, you could add a little bit of salt to the egg mixture.
- Store them in the fridge for up to 3 days in an airtight container.
- Freeze them in freezer bags or wrapped in foil for up to 3 months.
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