Are you tired of breakfast battles with your tiny foodie? Get ready to revolutionize mealtime with these incredibly nutritious and adorably portable Vegetable Egg BLW Muffins! Packed with protein, colorful vegetables, and a cheesy twist, these muffins are not just a meal—they're a game-changing solution for parents seeking a fun, healthy, and mess-friendly breakfast option that will have your baby exploring flavors and textures like a mini culinary expert.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 6 eggs
- 1 cup chopped vegetables (spinach, bell peppers, etc.)
- 1/2 cup shredded cheese
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by lightly greasing each cup with cooking spray or olive oil.
- Wash and finely chop the selected vegetables into small, baby-friendly pieces. For BLW, ensure the vegetable pieces are soft and manageable for little hands.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until well combined and slightly frothy.
- Add milk to the whisked eggs and continue mixing to create a smooth, uniform liquid base.
- Sprinkle in the shredded cheese, chopped vegetables, salt, and pepper. Gently stir to distribute ingredients evenly throughout the egg mixture.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, gently remove the muffins from the tin. These can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Vegetable Selection: Choose soft, easily mashable vegetables like spinach, bell peppers, zucchini, or carrots. The softer the vegetable, the easier it is for your baby to handle.
- Size Matters: When chopping vegetables, aim for small, finger-sized pieces that are easy for little hands to grasp and explore.
- Cheese Options: Use mild, melty cheeses like cheddar or mozzarella for better texture and flavor appeal.
- Make-Ahead Magic: These muffins freeze beautifully! Store in freezer bags for up to 1 month, perfect for quick, nutritious meals.
- Customize Freely: Feel free to swap ingredients based on your baby's preferences or dietary needs. You can add herbs, swap milk types, or introduce different vegetable combinations.
- Cooling is Crucial: Always let muffins cool completely to prevent burning and to achieve the best texture for baby-led weaning.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 2g
Protein: 7g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 170mg
