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–+ servings

Quick egg muffins

GF | NF | RSF and can be DF
Print Recipe
Course 2 meals a day, Baby Led Weaning, BLW, Snack
Servings 4 mini muffins

Equipment

  • Mixing Bowl
  • Whisk
  • Muffin Trays
  • Silicone Muffin Cups

Ingredients
  

  • 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.

Instructions
 

  • Preheat oven to 180C fan-forced
  • Add all ingredients to a bowl and whisk
  • Place in muffin trays and then into the preheated oven
  • Cook for around 30 mins until bouncy to touch (time will depend how big your muffins are).

Notes

AGE APPROPRIATE: When tolerating whole egg
Will last up to 3 days in the fridge or you can freeze for up to 3 months.
Tried this recipe?Let us know how it was!