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Toddler recipe: Mini egg & veg muffins

A serving board with 5 mini egg & veg muffins

Toddler recipe: Mini egg & veg muffins

Name: Toddler recipe: Mini egg & veg muffins
Prep time: 3 min
Cook time: 17 min
Total time: 20 min
Yield: Makes 6
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

Caroline Hire – Food writer

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Makes 6

Easy

Prep: 3 mins

Cook: 17 mins

A star rating of 4.5 out of 5.29 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

oil

for greasing
1 small carrot

cut into small dice
½ small courgette

cut into small dice
25g peas
6 eggs
25g feta cheese

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Nutrition: Per serving

kcal87
fat6g
saturates2g
carbs2g
sugars1g
fibre1g
protein8g
salt0.3g

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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A star rating of 4.5 out of 5.29 ratings

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