A serving board with 5 mini egg & veg muffins

Toddler recipe: Mini egg & veg muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 3 mins Cook: 17 mins

Easy

Makes 6

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal87
  • fat6g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein8g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • oil, for greasing
  • 1 small carrot, cut into small dice
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ small courgette, cut into small dice
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 25g peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 6 eggs
  • 25g feta cheese

Method

  1. Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.

  2. Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Emmajayne Williams's picture
Emmajayne Williams
11th Aug, 2018
5.05
My 2½ year old enjoyed these, (as did my 2 bigger babies who are nearly 15 and 17!!!) I have a shallow muffin tin so they came out like tiny omelettes. Bit hard to get out but will definitely be making these regularly!
Ollieloveslaura
11th Nov, 2017
5.05
Wonderfully quick, tasty and my toddler loved them. Used frozen peas, sweetcorn and broccoli as these are his favourites. Worked easily in silicon muffin cases.
lmmuirhead
20th Jul, 2017
5.05
My one year old little boy loved these so much that he had to have a second helping. I did struggle to get them out of the tin so I baked the second batch in paper cases. I will definitely be making these again.
Emily63
1st Jun, 2018
Can these be stored? If yes then for how long?
goodfoodteam's picture
goodfoodteam
5th Jun, 2018
Thanks for your question. Either freeze as above or if you want to keep them in the fridge. Cool and then refrigerate immediately, store in a covered container and eat within 2 days.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.