Veggie Egg Muffins

Egg Quiche_.jpg
 

These Veggie Egg Muffins are super quick and easy to make and are a great meal option for when you don’t have time to be in the kitchen.
Also a great recipe to get your little one involved in the making!


Ideal for toddlers 1yo+
This recipe contains egg & dairy.

Serves 6

YOU WILL NEED

  • 1/4 cup chopped brown onion

  • 1/2 chopped carrot

  • 1/2 chopped red capsicum

  • 1/4 cup grated cheese

  • Handful chopped spinach

  • 4 eggs

METHOD

  • Preheat the oven to 180 degrees fan bake.

  • Start by finely cutting up your carrot, red capsicum, brown onion, and spinach.

  • Grate the cheese (optional ingredient)

  • Crack 4 eggs into a bowl and whisk the eggs together.

  • In a large bowl add the carrot & red capsicum, followed by the cheese, chopped spinach, brown onion and whisked egg.

  • Stir together and evenly pour into 6 non-stick muffin trays.

  • Place in the oven and cook for 20-25 minutes or until cooked.

  • Leave to cool and enjoy!

  • Muffins can be stored in the fridge for around 3 days.

 
Jessica tranRecipes