Mushrooms: finely chopped mushrooms work great in this recipe.Peppers: I used a combination of red, green and orange peppers, you can use whichever peppers you prefer in this recipe.Spinach: it’s best to use fresh and finely chopped spinach.Cheese: while I used a combination of swiss, cheddar and gruyere, you can use whichever cheeses you prefer.I like to use leftover quinoa to save on time. Quinoa: you will want to use cooked and cooled quinoa for this combination.Feta: is optional in this combination but rounds out the other flavors nicely.You can also use orange or yellow peppers in this recipe. Spinach: fresh and finely chopped works best in this recipe.Cheddar: you can shred your own or use pre-shredded cheese in this recipe.Broccoli: you can chop the broccoli into very small pea-sized pieces if your little one is unsure of broccoli.Salt and Pepper, to taste (optional): a pinch of salt and pepper help enhance and preserve these egg muffins, but you can leave it out if you prefer.You can use regular milk or plain plant-based milk such as almond, oat or soy milk in this recipe.
Milk: helps bind the eggs and other ingredients together.You can half the recipe but don’t try to make too many substitutions with the eggs, you need these in there. Egg: the main star of the show, eggs are whisked and added to other ingredients to create these egg muffins.
#EGGY HOLLOW MUFFIN FULL#
Make sure to read the recipe card below for full ingredients and instructions! You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.Ĭomplete Guide to Baby-Led Weaning Ingredients If you are looking for more easy and healthy breakfast ideas for your little one, then be sure to check out my Spinach Blender Pancakes, Blueberry Avocado Mini Muffins, or these delicious Chocolate Peanut Butter Smoothie with Hidden Veggies. The sky is the limit with these egg muffins! They are perfect for babies doing baby-led weaning, in the finger food stage, or even toddlers and kids! These egg muffins are great for breakfast, on-the-go park adventures, lunch, or dare I say… breakfast for dinner. The egg base is made with simple ingredients – eggs and milk, and then you add in other ingredients based on my favorite combinations below or chop up and add whatever you have in your fridge. my early morning breakfast sanity savers! Then let me introduce to you my favorite egg muffins – aka. Are you looking for an easy and healthy breakfast recipe that you can toss together for your baby, toddler or kid in less than 10 minutes?
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