So, egg muffins are nothing new. If you have an Instagram or Pinterest account, you’ll know this!
I’ve been making and eating these for years now, but it was only the other day I realised that these also make a perfect finger food for my lil dumpling!
Egg is a great source of protein and extremely versatile; these can be eaten for breakfast, lunch, dinner or a snack. They are easily adaptable to make them infant-friendly and most importantly, they take literally 5 minutes to prep and 15 mins to cook. Perfect for parent to whizz up during that sacred naptime!
To make 6 yummy baby friendly Egg Muffins, you’ll need:
6 Egg, beaten
3fl oz milk of choice (I use almond or dumpling’s usual milk)
1/2 Red Bell Pepper, finely diced
2 Spring Onions, finely diced
1 tsp Chives, finely chopped
2oz Mild Cheddar, grated
Coconut Oil, for greasing
Heat the oven to 20oc/gas mark 4
Grease 6 holes in a muffin tin with coconut oil
Whisk all the ingredients together in a mixing bowl and divide the mixture between the muffin tin holes
Bake for 15 minutes and leave to cool for 10 minutes before chopping into bite-size chunks to give to baby.
I ate two and dumpling had one 🙂
Or eat them yourself…no judgement here! Give them a try and let me know what you think!