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Toddler recipe: Mini egg & veg muffins New-recipe-icon

These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch

  • Prep: 3 mins
    Cook: 17 mins
  • Makes 6
  • Easy
  • Makes 6
  • Easy
  • Calories 87
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 8
  • Fat 6
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 87
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 1
  • Protein 8
  • Fat 6
  • Fibre 1
  • Salt 0.3

Ingredients

  • oil, for greasing
  • 1 small carrot, cut into small dice
  • ½ small courgette, cut into small dice
  • 25g peas
  • 6 eggs
  • 25g feta cheese

Tip

How to freeze
Remove from the tin and open freeze, then transfer to a freezer bag. Defrost, then reheat in the microwave.

Method

  1. Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.

  2. Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.

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