Veggie Egg Muffins

These bite-sized Veggie Egg Muffins are soft, savory, and perfect for tiny hands and growing tummies. Made with real eggs, a splash of milk, and colorful veggies like spinach and red bell pepper, they deliver a gentle boost of protein, iron, and fiber in every mini bite. A sprinkle of cheese adds melty goodness if your little one loves it, but they’re just as tasty without. Baked until fluffy and golden, these muffins are an easy, mess-free breakfast or snack that’s as healthy as it is adorable.

BREAKFAST MEALS

6/3/20251 min read

Ingredients:

  • 2 eggs

  • 1 tbsp milk

  • 2 tbsp chopped spinach

  • 2 tbsp finely diced red pepper

  • 2 tbsp shredded cheese (optional)

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Whisk eggs and milk in a bowl.

  3. Stir in vegetables and cheese.

  4. Pour into mini muffin tins and bake for 15 minutes.

My favorite mixing bowls!

https://amzn.to/45cLk90

Cookware I use to make this recipe:

https://amzn.to/3SAncpr