Quick breakfast, snack or lunch idea, what will keep your little one's bellies happy for a while.
These egg muffins are full of protein and you can add so many things to it. I like to add cheese and veggies (leftover veggies or potatoes work great as well) to it, but also sardines or any leftover salmon I love to use.
RECIPE
AGE | as soon as whole egg has been introduce; for babies under 12 month I recommend to choose low sodium cheese.
INGREDIENTS
2 whole eggs
1 hand full vegetables (I used spinach and tomatoes) and cheese (any cheese, I used sheep cheese)
Optional: herbs; salt/pepper (over 12months)
PREPARATION
Preheat oven at 350F (180C)
Finely chop vegetables and cheese
Add into a bowl with egg and whisk
Add to muffin tray (I used a mini muffin tray)
Bake for about 20min
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