Mini Egg and Veggie Muffins
Soft egg bites with spinach, pepper and a little cheese. No salt. Makes 12 mini muffins.
Prep10 min
Cook15 min
Total25 min
Portions12
Age9+ months
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Soft egg bites with spinach, pepper and a little cheese. No salt. Makes 12 mini muffins. This one takes 25 min start to finish and serves 12. It earned a spot in our baby food deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 25 min
- Everyday ingredients, most of them already in your pantry
- Tagged: baby-food, stage-3, finger-food, allergen-intro
Our best tip: Cheese is naturally salty, so a small amount is plenty. No extra salt is needed.
Baby food safety: check with your pediatrician before starting solids or introducing allergens. Never give honey before 12 months, add no salt or sugar, cool food to lukewarm and test the temperature, and always seat and supervise your baby while eating. Introduce one new food at a time and watch for reactions.
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- 12-cup nonstick muffin tinMuffins, egg bites and cupcakes.Check price →
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Mini Egg and Veggie Muffins
Prep10 min
Cook15 min
Total25 min
Age9+ months
Servings12
Ingredients
- 4 large eggs
- 2 tbsp whole milk
- 1/2 cup baby spinach, finely chopped
- 2 tbsp red bell pepper, finely diced
- 2 tbsp shredded mild cheddar
Instructions
- Heat the oven to 350°F (175°C) and grease a 24-cup mini muffin tin (use 12 cups).
- Whisk the eggs and milk, then stir in the vegetables and cheese.
- Fill the cups and bake 13 to 15 minutes, until fully set with no runny egg.
- Cool and cut in halves or strips. Freeze extras up to 2 months.
Notes: Cheese is naturally salty, so a small amount is plenty. No extra salt is needed. Store leftovers in an airtight container in the fridge.
Made it? Rate it
★★★★★