Rainbow Egg Muffins for Baby
A delicious and nutrient dense breakfast, lunch or dinner for you and your baby filled with a rainbow of vegetables
Equipment
- Mini muffin tin Silicone muffin tins work great!
- Whisk
- Pancake dispenser
- Knife
- Cutting board
Ingredients
- 12 Eggs
- 1/2 cup Milk
- 1 cup Shredded Cheese
- 1/4 cup each of variety of vegetables, diced
- salt and pepper optional
Instructions
- Preheat oven to 350 degrees F.
- Wash any produce selected for the recipe, dice vegetables and set aside.
- Crack eggs into a separate bowl.
- Measure out 1/2 cup milk and 1/2 cup shredded cheese into separate measuring cups and pour them into the egg mixture. Whisk together eggs, milk and cheese untillthoroughly combined. Add salt and pepper (optional).
- Spoon or pour mixture into mini muffin tins using spoon or pancake dispenser.
- Add rainbow veggies (all mixed together or one veggie per muffin tin so each is a different color).
- Sprinkle remaining cheese onto each mini muffin.
- Bake for 10-15 minutes or until the eggs pull away from the sides of the muffin tin.
- Cool and enjoy!
Notes
Store leftovers in the fridge for up to three days or freeze them in a freezer bag or air-tight container for up to three months.