Breakfast

Veggie-Packed Mini Egg Muffins

Name: Veggie-Packed Mini Egg Muffins
Prep time: 10M
Cook time: 15M
Yield: 12
Ingredients: 6 large eggs; 50ml whole milk; 50g mild cheddar, grated; 1 red bell pepper, finely diced; 2 spring onions, finely chopped; 50g baby spinach, chopped; 1 tbsp olive oil

Fluffy little egg muffins bursting with colorful vegetables - perfect for tiny hands!

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Allergen info

Contains dairy (or alternatives if swapped).

Allergen info

Contains egg (ensure fully set for safety).

Storage

Cool quickly. Refrigerate within 2 hours. Reheat until steaming hot. Defrost in the fridge/microwave and eat within 24 hours of defrosting.

Prep: 10mCook: 15mServes: 1212+ months

What Parents Say:

“|”

Mess Level

💦💦💧💧💧

Light Mess

Portion ControlAdjust the portion size to match your toddler's appetite, offering small servings and allowing them to ask for more if still hungry.

Original Recipe

As written in recipe

x2.5

IngredientsMethod

Ingredients

6 large eggs
50 ml whole milk
50 g mild cheddar, grated
1 red bell pepper, finely diced
2 spring onions, finely chopped
50 g baby spinach, chopped
1 tbsp olive oil

Frequently Asked Questions

Cost Breakdown

Large eggs £2.50

Whole milk £2.50

Mild cheddar £3.50

Red bell pepper £0.80

Spring onions £0.60

Baby spinach £1.50

Olive oil £3.00

Total: £14.40

Nutrition Per Serving

Protein

Carbs

Fat

Fibre

Safety Notes

Ensure eggs are fully cooked through
Check temperature before serving
May contain small vegetable pieces

Chef's Tips

Don't overfill the muffin holes - they'll puff up as they cook and might overflow!
These keep brilliantly in the fridge for 4 days or freeze for up to 3 months!

For Picky Eaters

Alternative

Start with just cheese if vegetables seem overwhelming, then gradually add more

Alternative

Try different cheese types - mild goats cheese works beautifully too