Baby 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
Scale
- 3 large eggs
- 1 cup cooked quinoa
- 1 clove garlic, grated or minced
- 2 tbsp grated onion
- 2 tbsp grated carrot
- 2/3 cup baby spinach OR 1/2 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 tbsp of the cheese. Stir to combine.
- Use a 1-tbsp scoop to scoop into prepared muffin pan. Sprinkle with remaining 2 tbsp 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.
Find it online: https://babyledbliss.com/baby-veggie-quinoa-egg-muffins/