Egg and Veggie Muffin Cups
Soft, savory little muffin cups packed with eggs, spinach, and bell pepper. Each bite is mild and gentle, perfect for toddlers learning to self-feed. No dairy, no soy, just pure vegetable and egg goodness baked into a shape that fits right in their palm.
By TasteBuds
Recipe details
- Yield
- 6 muffin cups (2–3 toddler servings)
- Prep time
- 10 minutes
- Cook time
- 18 minutes
- Total time
- 28 minutes
Ingredients
- 4 large eggs Large eggs
- 1/2 cup Fresh spinach, finely chopped
- 1/4 cup Red bell pepper, finely diced
- 1/8 tsp Garlic powder
- A pinch Fine sea salt
- For greasing Nonstick cooking spray or neutral oil
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 6-cup muffin tin with nonstick cooking spray or neutral oil. Make sure every cup is coated so the eggs release easily later.
- Finely chop 1/2 cup (15 g) fresh spinach. You want tiny pieces that will blend into the eggs without creating chewy strands.
- Finely dice 1/4 cup (40 g) red bell pepper. Keep the pieces small and even so they cook through and stay tender.
- Crack 4 large eggs into a medium mixing bowl. Add 1/8 tsp (0.3 g) garlic powder and a pinch of fine sea salt. Whisk until the yolks and whites are fully combined and slightly frothy.
- Stir the 1/2 cup (15 g) finely chopped fresh spinach and 1/4 cup (40 g) finely diced red bell pepper into the whisked eggs. Mix until the veggies are evenly distributed.
- Pour the egg and veggie mixture into the prepared muffin cups, filling each about three-quarters full. The eggs will puff slightly as they bake.
- Bake for 18 minutes, until the tops are just set and a toothpick inserted in the center comes out clean. The cups will look lightly golden on top and feel springy to the touch.
- Let the muffin cups cool in the tin for 3 minutes, then run a butter knife around the edge of each cup and gently lift them out. Serve warm or at room temperature.