A serving board with 5 mini egg & veg muffins

Toddler recipe: Mini egg & veg muffins

By Caroline Hire
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(1 ratings)
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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
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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’.

  • Recipe Tip

    How to freeze

    Remove from the tin and open freeze, then transfer to a freezer bag. Defrost, then reheat in the microwave.

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Comments, questions and tips

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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.
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