This recipe is so easy and perfect for kids and adults! This recipe is suitable for ages 7 months and up (as long as baby is tolerating finger food) — make sure the eggs are fully cooked and soft and cut up into small bites. Do not feed to kids with allergy to eggs.
You will need:
- Muffin tin
- One package frozen vegetables (any will work)
- A dozen eggs (I prefer organic cage free) Note: my picture says 10 eggs, which made 10 cups. For the full dozen egg muffins, use 12 eggs.
- 1/4 cup whole milk (optional)
- Shredded cheddar cheese (optional) TIP: full fat dairy is ideal for baby’s growth and development
- Nonstick spray
Directions:
Preheat oven to 350 degrees. Spray the muffin tin with nonstick spray. Add frozen veggies to all the cups (about 3/4 of the way full).
In a blender, blend together the whole milk (you can skip the milk to be dairy free) and the eggs (make sure there are no shells). Option to use a whisk here if you dont have a blender. Pour the egg mixture over the frozen veggies to fill the cups almost to the top—leave a little room for the eggs to “grow” in the oven. Add shredded cheese to top if desired. Bake at 350 degrees for about 25-30 minutes or untill eggs are done.
Looking for another easy healthy recipe? Check out Easy Homemade Black Bean Burgers
Rachel is a mama to two beautiful identical twin girls, Izzy and Maddy, and lives in Atlanta with her husband, girls, and cute little pup. Rachel graduated with honors from New York University earning a Bachelor of Science in Nursing degree and the Founders’ Day Scholar Award. She also received her Masters of Science in Nursing degree from New York University. Rachel has spent the majority of her career as a pediatric nurse and currently works in pediatric oncology.
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