Toddler recipe: Mini egg & veg muffins
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Nutrient | Unit |
|---|---|
| kcal | 87 |
| fat | 6g |
| saturates | 2g |
| carbs | 2g |
| sugars | 1g |
| fibre | 1g |
| protein | 8g |
| salt | 0.3g |
Ingredients
- oil, for greasing
- 1 small carrot, cut into small dice
- ½ small courgette, cut into small dice
- 25g peas
- 6 eggs
- 25g feta cheese
Method
- STEP 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.
- STEP 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.
Remove from the tin and open freeze, then transfer to a freezer bag. Defrost, then reheat in the microwave.
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