Egg, Cheese & Veggie Mini Muffins

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

12+moBaked

AllergensMilkEggs

Prep15m

Cook20m

Servings12

DifficultyHard

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

Ingredients

Egg3 large

Cheddar Cheese40g

Zucchini1 small

Carrot1 small

Instructions

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.

Safety Notes

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.

Cook Eggs Thoroughly

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