Mini egg & veg muffins
Whip up a delightful and nutritious snack for your little one with Mini Egg & Veg Muffins. These toddler-friendly muffins are packed with a mix of finely chopped vegetables and eggs, creating a flavorful and bite-sized treat.
- Suitable from
- Finger foods (BLW)
- Total time
- 20min
- Makes
- 3servings
- Iron
- 0.7mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, MilkIntroduce one at a time.
Ingredients
- Oilfor greasing
- Carrots1 small, diced
- Green summer squash (zucchini)1/2 small, diced
- Green peas25 g
- Egg6
- Feta cheese25 g
Steps
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.
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.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 65kcal
- Protein
- 4.8g
- Fat
- 4.4g
- Carbs
- 1.5g
- Carbs9%
- Protein29%
- Fat61%
Good source of Choline
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 3 servings per recipe
Amount per serving
Calories
65
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.