These baby led weaning-friendly veggie quinoa egg muffins are an easy, healthy breakfast or snack for babies, toddlers, and adults alike! Make them ahead for nutritious baby led weaning meals and snacks in a snap!
Quinoa and vegetables are two nutritious foods that are great for babies to have starting at an early age. But quinoa is also so tiny and messy - not the easiest for BLW babies to eat. Here is one of my favorite ways to make quinoa more baby led weaning-friendly: make muffins!
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Why You'll Love These Veggie Quinoa Egg Muffins
These baby muffins are a simple way to serve nutrient-dense quinoa and veggies to babies starting solids - but they're also great for toddlers, kids, and adults. Make them ahead of time for a heat-and-eat breakfast or quick snack that is full of beneficial nutrients. I also love popping them in my toddlers' lunch boxes.
These muffins are a great way to use leftover quinoa and small amounts of vegetables. You can play with different veggie variations based on what you have. Best of all, they're easy for baby led weaning babies to eat!
Baby Beneficial Nutrients
- Protein
- Fiber
- Folate
- Iron
- B vitamins
- Vitamin D
What You'll Need
- Eggs
- Cooked quinoa
- Garlic
- Onion
- Carrots
- Baby spinach or broccoli
- Cheddar or mozzarella cheese
Helpful equipment: Cheese grater (I love the Microplane brand graters!), sharp knife, bowl, whisk, mini muffin tin - I highly recommend a silicone one for easy removal.
How To Make Them
- Prep the veggies. Use a grater to grate the garlic, onion and carrot. Finely chop the spinach or broccoli.
- Whisk the eggs.
- Mix it all together. Add the cooked quinoa, veggies, and 2 tablespoon of the cheese to the eggs and stir to combine.
- Scoop and bake. Use a 1-tbsp scoop to scoop into a mini muffin tin. Sprinkle tops with remaining 2 tablespoon of cheese. Bake for 12-15 minutes, or until the eggs are fully set. Cool before popping the muffins out of the tin and storing.
Storage and Reheating
Store cooked and cooled quinoa muffins in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Thaw in the refrigerator overnight.
To reheat, pop them in the microwave for about 30 seconds. Test the temperature before serving to baby!
Recipe Variations
- Dairy-free: Leave out the cheese.
- Spice/veggie combinations: Feel free to add any spices or seasonings, or play with different vegetable variations, such as grated red pepper, or finely chopped mushrooms.
- Full sized muffins: You can also bake these in a regular-sized muffin tin. I recommend silicone liners or spraying paper liners with oil to reduce sticking. Increase the bake time to 20 minutes.
- Frozen veggies: You can use wither frozen broccoli or spinach. Thaw frozen broccoli and finely chop, or if you're using frozen spinach, thaw it and squeeze out the excess liquid.
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PrintBaby Veggie Quinoa Egg Muffins
These baby led weaning-friendly veggie quinoa egg muffins are an easy, healthy breakfast or snack for babies, toddlers, and adults alike! Make them ahead for nutritious baby led weaning meals and snacks in a snap!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about 20 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 3 large eggs
- 1 cup cooked quinoa
- 1 clove garlic, grated or minced
- 2 tbsp grated onion
- 2 tbsp grated carrot
- ⅔ cup baby spinach OR ½ cup broccoli, finely chopped
- 4 tbsp shredded cheddar or mozzarella cheese
Instructions
- Heat oven to 350°F. Line a mini muffin tin with paper liners and spray with oil, or use a silicone mini muffin pan (which I used here and love!).
- In a large bowl, whisk eggs.
- Add quinoa, grated garlic, onion and carrot, chopped spinach or broccoli, and 2 tablespoon of the cheese. Stir to combine.
- Use a 1-tbsp scoop to scoop into prepared muffin pan. Sprinkle with remaining 2 tablespoon cheese.
- Bake 12-15 minutes or until fully set.
- Allow muffins to cool before removing from the pan and storing.
Notes
- For dairy-free, omit cheese.
- Feel free to add any spices or seasonings, or play with different vegetable variations. Make sure veggies are grated or very finely chopped.
- You can also bake these in a regular sized muffin tin. Increase the bake time to 20 minutes.
- If you're using broccoli, both fresh and frozen work. Thaw frozen broccoli before chopping and adding to the muffins.
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