These Egg Muffins with Vegetables have been such a great discovery for us and our 15 month old toddler. The best part of this recipe is that you can cook it with just 2 ingredients: egg and one vegetable, weather it's carrot, broccoli, zucchini, spinach or tomato. You can also mix it up and combine different vegetables. Our recipe is dairy and gluten-free just containing egg and vegetables.
We love cooking these egg muffins for our toddler Luca as they can be prepared in 15 minutes and while they are baking we can focus on something else. These muffins make a really healthy meal packed full of protein, fibre and vitamins from the veggies. They can be served for breakfast, snack, lunch or dinner as a main or side-dish. Have a look at some great meals we made for Luca with egg muffins.
How to make Egg Muffins with Vegetables
To cook the vegetable muffins, you will need a muffin tray. For this batch, we made our top three: carrot muffins, spinach muffins and broccoli muffins.
- Carrot muffins, grate the carrot and slightly cook it in the pan before adding it into the muffin tray.
- Spinach muffins, wilt the spinach in a pan before adding it into the muffin tray.
- Broccoli muffins, cut the broccoli into small florets and slightly cook it in the pan before adding it into the muffin tray.
When the veggies are ready, add the eggs. We use a ratio of 1 egg per muffin. Add all the eggs into a mixing bowl and beat until the egg whites and the yolks are combined. Pour the egg evenly into the tray so all the muffins have roughly one egg portion.
Preheat the oven to 180ºC/350ºF and bake the muffins for 15-20 minutes or until they are fully cooked and slightly golden on the top.
How long do Egg Muffins with Vegetables last for?
These egg muffins with vegetables can last in the fridge around 5 days. To reheat the muffins we use the oven as we don't have a microwave. I would love to tell you all about how to microwave these muffins, but I'm not the right person I'm afraid! If you make a big batch you can freeze the leftover muffins in a ziplock bag as they are freezer-friendly. It will come in really handy to prepare a quick breakfast, lunch or dinner for your little one.
Egg Muffins with Vegetables
Ingredients
- 1 carrot grated
- 2 Handful spinach
- 1 Handful broccoli cut into small florets
- 6 eggs
- Salt to taste
Instructions
- Preheat the oven to 180ºC/350ºF.
- For the carrot muffins, grate the carrot and slightly cook it in the pan before adding it into the muffin tray.
- For the spinach muffins, wilt the spinach in a pan before adding it into the muffin tray.
- For the broccoli muffins, cut the broccoli into small florets and slightly cook it in the pan before adding it into the muffin tray.
- Grease the muffin tray with avocado, coconut or olive oil. Place the vegetables into the muffin's tray. We prefer making 3 different types of muffins, but feel free to mix the vegetables and make all the muffins the same.
- Add all the eggs into a mixing bowl and beat until the egg whites and the yolks are combined. You can at this point adjust with a pinch of salt. Pour the egg mixture evenly into the tray so all the muffins have roughly one egg portion.
- Bake in the oven for 15-120 minutes or until they are fully cooked and slightly golden on the top.
Notes
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Nutrition
If you need some more healthy meal ideas for your toddler or kid, check our top 10 Healthy Meal Ideas.
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