Veggie Egg Muffins
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.