Veggie Egg Muffins

Name: Veggie Egg Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6
Ingredients: 3 large Egg; 2 tbsp diced Bell Pepper; 2 tbsp chopped Spinach; 2 tbsp diced Zucchini

10–12 monthsFinger Food

10 minPrep

18 minCook

6Servings

MediumDifficulty

Soft baked egg cups loaded with vegetables — perfect finger food for developing pincer grasp. Each muffin is packed with protein and vitamins.

Allergens

Eggs

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
Bell Pepper2 tbsp diced
Spinach2 tbsp chopped
Zucchini2 tbsp diced

Steps

1Preheat oven to 180°C (350°F). Grease a mini muffin tin with a thin layer of butter or oil.
2Finely dice 2 tablespoons each of bell pepper, spinach, and zucchini.
3Whisk 3 eggs in a bowl. Add the diced vegetables and mix well.
4Pour mixture into 6 mini muffin cups, filling each about 3/4 full.
5Bake for 15–⁠18 minutes until set and lightly golden.
6Cool completely before serving. Store extras in the fridge for up to 3 days.