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Quick egg muffins

GF | NF | RSF and can be DF
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Servings: 4 mini muffins
Course: 2 meals a day, Baby Led Weaning, BLW, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs
  • 1 handful cheese any cheese will work such as cheddar, Parmesan, feta, goats cheese OR if your little one can’t have dairy you can just omit it
  • 1 handful vegetables grated or finely chopped - I used tomato and zucchini but it works really well with any leftover veggies too like roasted sweet potato or pumpkin, sun-dried tomatoes, capsicum, mushrooms, baby spinach etc
  • Salt and Pepper (omit if for under 12 months) can also use any herbs finely chopped for extra flavour.

Equipment

  • Mixing Bowl
  • Whisk
  • Muffin Trays
  • Silicone Muffin Cups

Method
 

  1. Preheat oven to 180C fan-forced
  2. Add all ingredients to a bowl and whisk
  3. Place in muffin trays and then into the preheated oven
  4. Cook for around 30 mins until bouncy to touch (time will depend how big your muffins are).

Notes

AGE APPROPRIATE: When tolerating whole egg
Will last up to 3 days in the fridge or you can freeze for up to 3 months.