Breakfast

Veggie egg muffins

Name: Veggie egg muffins
Total time: 35 min
Yield: 6 small muffins
Ingredients: 4 eggs; 3 tbsp milk; ½ bell pepper; A handful of spinach or broccoli; 30 g cheese; Muffin tin

35 minCooking time from 2 yAge 6 small muffinsServings

Possible allergens: Egg, dairy

Ingredients

4 eggs
3 tbsp milk
½ bell pepper
A handful of spinach or broccoli
30 g cheese
Muffin tin

Method

Heat the oven to 180°C and grease the tin.
Chop the vegetables finely.
Whisk the eggs with milk, add the vegetables and grated cheese.
Pour into the tin and bake 18–20 minutes; cool a little before serving.

Note for parents: Keeps 2 days in the fridge – warm one up on busy mornings.

Do not give children aged 2–4 small, hard, round foods (grapes, cherries, nuts) whole — they are a choking hazard. Introduce honey, nuts and other allergens in small amounts. If your child has special dietary needs, consult a doctor.

What should I cook today?

See all

Breakfast

Baked apple oatmeal

40 minfrom 2 y

Dairy, egg, oats (may contain gluten)

Breakfast

Veggie omelette

15 minfrom 2 y

Eggs, milk

Breakfast

Banana cottage cheese pancakes

25 minfrom 2 y

Dairy, egg, wheat (gluten)

These tips are general information — not developmental norms, a diagnosis or individual medical advice. If you have concerns, consult a paediatrician or child psychologist.