This simple and versatile recipe is packed with veggies and bursts with flavour. These Egg Muffins are vegetarian, high in protein and packed with vitamins and mineral! Add your child's favourite vegetables and get them to explore new vegetables in these delicious Egg Muffins. Plus, these Egg Muffins can be batch cooked and frozen, making them super convenient.
Makes 12 egg muffins
6 large eggs
½ red pepper (diced)
½ red onion (diced)
4 button mushrooms (diced)
1 bunch spinach
50g cheddar cheese
15g grated Parmesan
½ tablespoon oil
Salt & Pepper (to taste)
Heat the oven to 200C/180C fan/gas 4.
Brush a 12-hole muffin tin with the oil using a pastry brush
Whisk the eggs in a large mixing bowl
Slowly add in the milk
Add in the chopped vegetables
Add in the grated cheese
Season with salt and pepper to taste
Spoon the mixture into the greased muffin tin
Sprinkle with Parmesan
Bake in the preheated oven for 15-15 minutes or until golden brown and cooked through.