Quick Egg Muffins
Quick eggy muffins perfect for those days you’re running out of the house and need a quick lunch meal or snack or breakfast!
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Order nowQuick eggy muffins perfect for those days you’re running out of the house and need a quick lunch meal or snack or breakfast!
These are suitable from when your baby is having whole eggs, however I would omit the cheese as it’s quite high in sodium under 12 months.
These muffins are so versatile you can essentially add whatever you like to them – they are full of protein and will keep your little ones full for longer.
Quick egg muffins
GF | NF | RSF and can be DF
- Mixing Bowl
- Whisk
- Muffin Trays
- Silicone Muffin Cups
- 4 eggs
- 1 handful cheese (any cheese will work such as cheddar, Parmesan, feta, goats cheese OR if your little one can’t have dairy you can just omit it)
- 1 handful vegetables (grated or finely chopped – I used tomato and zucchini but it works really well with any leftover veggies too like roasted sweet potato or pumpkin, sun-dried tomatoes, capsicum, mushrooms, baby spinach etc)
- Salt and Pepper ((omit if for under 12 months) can also use any herbs finely chopped for extra flavour.)
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Preheat oven to 180C fan-forced
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Add all ingredients to a bowl and whisk
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Place in muffin trays and then into the preheated oven
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Cook for around 30 mins until bouncy to touch (time will depend how big your muffins are).
AGE APPROPRIATE: When tolerating whole egg
Will last up to 3 days in the fridge or you can freeze for up to 3 months.
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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