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Egg Muffins with Vegetables

Simple, yummy and healthy egg muffins with vegetables.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: baby-food, dinner, lunch, Side Dish, Snack, toddler-food
Cuisine: dairy free, gluten free
Keyword: baby food, broccoli, carrot, egg, egg muffins, muffins, spinach, toddler food, vegetables
Servings: 6 muffins

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

This is the muffin tray we use to cook the vegetable muffins.