Mini Veggie Egg Muffins
These mini veggie egg muffins are a toddler-friendly, protein-packed snack or breakfast made with simple ingredients. They’re soft, colorful, and just the right size for tiny hands. Plus, they’re easy to customize with your child’s favorite veggies!
Equipment
- Mixing bowl
- Whisk
- Muffin tin
- Oven
Ingredients
- 1/2 cup spinach chopped
- 1/4 cup bell pepper diced
- 4 eggs
- 1/4 cup milk
- 1/4 cup shredded cheese
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or use silicone liners for easy cleanup.
- Whisk the eggs and milk in a bowl until well combined and frothy.
- Add the chopped spinach, diced bell pepper, and cheese to the egg mixture. Stir gently until everything is well coated.
- Spoon the mixture into each muffin cup, filling about ¾ of the way full.
- Bake for 15–20 minutes, or until the egg muffins are fully set and slightly golden on top.
- Let cool before serving. For younger toddlers, you can cut the muffins into small pieces or mash slightly for easier chewing.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in the microwave or serve cold.
For younger babies: Mash the muffin or serve in small bites. You can also skip the cheese for a milder version.
Allergy-friendly tips: Use dairy-free cheese and plant-based milk to make these egg muffins dairy-free.
Boost nutrition: Add a tablespoon of ground flaxseed or chia seeds to sneak in extra fiber and omega-3s.
Make it fun: Call them “superhero egg bites” or “breakfast cupcakes” for picky eaters!
Nutrition
Calories: 64kcalCarbohydrates: 1gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 114mgSodium: 77mgPotassium: 86mgFiber: 0.2gSugar: 1gVitamin A: 635IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!