Breakfast Egg Muffins for Baby, Toddler + Kids
, 30 min, Makes 12 muffins
Savory baked egg cups loaded with vegetables, cheese, and optional bacon—portable, freezer-friendly nutrition for young eaters.
| prepPreheat oven to 375°F / 190°C | |||
| prepHeavily spray a muffin tin with cooking spray (or use silicone muffin tin or inserts) | |||
| 7 eggs | Whisk eggs, milk, salt & pepper | Pour egg mixture over fillings until 2/3 full | Bake 375°F / 190°C, 20 min until set & golden |
| 30 ml milk of choice (regular or plain plant-based) | |||
| salt and pepper (optional), to taste | |||
| 150 g broccoli, finely chopped | Distribute fillings evenly into muffin cups | ||
| 60 g cheddar cheese, shredded | |||
| 15 g baby spinach, finely chopped | |||
| 75 g red pepper, finely chopped | |||
| 50 g feta, crumbled | |||
| 90 g quinoa, cooked and cooled | |||
| 60 g shredded cheese (swiss, cheddar and gruyere mix, or your choice) | |||
| 150 g veggies of your choice | |||
| 4 strips bacon, cooked and finely chopped (optional) | |||
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