🌅 Breakfast🧒 18-24 monthsvegetariangluten-freehigh-proteinmeal-prepfinger-food

Cheesy Spinach Egg Muffins

Name: Cheesy Spinach Egg Muffins
Prep time: 25 min
Yield: 8-10 mini muffins
Ingredients: 4 large eggs; 1/2 cup fresh spinach, finely chopped; 1/4 cup shredded cheddar cheese; 2 tablespoons milk; 1 tablespoon finely diced red bell pepper; Pinch of garlic powder; Tiny pinch of salt; Butter or oil for greasing

Fluffy mini egg muffins packed with spinach and melted cheese. Easy to grab, easy to eat, and packed with protein for busy toddlers.

Make a version like this

25 minutes8-10 mini muffinsSmall pieces, most textures

Ingredients(8)

4 large eggs
1/2 cup fresh spinach, finely chopped
1/4 cup shredded cheddar cheese
2 tablespoons milk
1 tablespoon finely diced red bell pepper
Pinch of garlic powder
Tiny pinch of salt
Butter or oil for greasing

Instructions(8 steps)

1
Preheat oven to 175°C/350°F. Grease a mini muffin tin well.
2
Whisk eggs and milk together in a bowl.
3
Stir in chopped spinach, cheese, bell pepper, garlic powder, and salt.
4
Pour mixture evenly into 8-10 mini muffin cups, filling about 3/4 full.
5
Bake for 15-18 minutes until set and slightly golden on top.
6
Let cool in the tin for 5 minutes before removing.
7
Serve warm or at room temperature.
8
Store extras in the fridge for up to 3 days.

Nutritional Highlights

-Eggs provide complete protein and choline
-Spinach offers iron and vitamin K
-Cheese adds calcium
-Great for brain and muscle development

Age Appropriateness

Perfect grab-and-go breakfast for 18-24 month olds. The small size is ideal for little hands and mouths.

Introduction Tip

Make a batch on the weekend and reheat throughout the week for quick breakfasts. Also great in lunchboxes.

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Instructions(8 steps)

Preheat oven to 175°C/350°F. Grease a mini muffin tin well.

Whisk eggs and milk together in a bowl.

Stir in chopped spinach, cheese, bell pepper, garlic powder, and salt.

Pour mixture evenly into 8-10 mini muffin cups, filling about 3/4 full.

Bake for 15-18 minutes until set and slightly golden on top.

Let cool in the tin for 5 minutes before removing.

Serve warm or at room temperature.

Store extras in the fridge for up to 3 days.