Veggie Egg Muffins

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

10–12 monthsFinger Food

AllergensEggs

Prep10m

Cook18m

Servings6

DifficultyMedium

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

Ingredients

Egg3 large

Bell Pepper2 tbsp diced

Spinach2 tbsp chopped

Zucchini2 tbsp diced

Instructions

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.

Safety Notes

Cook Eggs Thoroughly

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