Egg, Cheese & Veggie Mini Muffins

Name: Egg, Cheese & Veggie Mini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 3 large Egg; 40g Cheddar Cheese; 1 small Zucchini; 1 small Carrot

12+ monthsBaked

15 minPrep

20 minCook

12Servings

MediumDifficulty

Protein-packed savory mini muffins loaded with vegetables and cheese, perfect for on-the-go toddler snacks.

Allergens

Milk
Eggs

Choking Hazard: Hard Foods

Raw carrots, raw apple chunks, whole nuts, and other hard foods must be cooked until soft or finely ground for infants and toddlers.

Source: CDC Choking Prevention Guidelines

Cook Eggs Thoroughly

Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.

Source: FDA Food Safety

Eczema or Food Allergy? Ask Your Doctor First

If your baby has eczema or a known food allergy, check with your doctor before introducing this food.

Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA

Ingredients

Egg3 large
Cheddar Cheese40g
Zucchini1 small
Carrot1 small

Steps

1Preheat oven to 180°C (350°F) and grease a mini muffin tin.
2Finely grate zucchini and squeeze out excess moisture with a clean cloth.
3Finely grate carrot.
4Grate cheese finely.
5Whisk eggs in a bowl.
6Add grated zucchini, carrot, and cheese to the eggs and mix well.
7Spoon mixture into mini muffin tin, filling each about three-quarters full.
8Bake for 15–⁠18 minutes until set and lightly golden.
9Cool on a wire rack before serving.