Veggie Egg Muffins For Babies
Baby veggie egg muffins are just 5 ingredients! These egg muffins are great for babies and adults! Low carb, keto, and easy!
Today I’m sharing how to make my favorite easy, baby led weaning breakfast veggie egg muffins! They require minimal ingredients, are freezer-friendly so you can prepare them ahead of time, and the ingredients are easily interchangeable so you can customize them using your favorite foods.
I make these all the time for my infant and he loves them! Michael and I love them too, so it’s a win-win! These egg muffins are also keto, low carb, and great for a grab-and-go breakfast.
Ingredients for Baby Egg Muffins:
Eggs
Cheese – I’m using cheddar, but any cheese works!
Cauliflower Rice – If your baby isn’t a fan of rough textures yet, you can mash or puree the veggie ahead of time and add it in that way. I find that cauliflower rice is the easiest vegetable to sneak in this recipe.
Seasonings – I’m using Cumin and garlic powder. You can sub for any of your baby’s favorite seasonings or omit them. If you’re making them for yourself, feel free to add in some salt.
How to make egg muffins for babies:
Start by adding 4 eggs to your bowl and whisk until yolks and egg whites are combined.
Next, add a handful of your favorite cheese. I’m using cheddar, but any cheese works!
Add 1/2 tsp cumin and 1/2 tsp garlic powder. I don’t add salt to Isaiah’s foods, but if you’re making this for an older toddler or yourself, feel free to add some salt!
Give it a stir then add cauliflower rice or your favorite veggie. If your baby isn’t a fan of rough textures yet, you can mash or puree the veggie ahead of time and add it in that way. I find that the cauliflower rice is the easiest vegetable to sneak in this recipe.
Spray a muffin tin with olive oil cooking spray and spoon or pour the mixture into a mini muffin pan. It will fill about 20 muffins depending how big you make them.
Bake your muffins at 375 for 12-15 minutes or until the eggs are set.
These egg muffins are so so good and the perfect way to get some protein and veggies into your baby’s diet! I serve them for breakfast, lunch and dinner!
What does your baby love to eat for breakfast?
Veggie Egg Muffins with Cauliflower Rice (Keto)
Ingredients
- 4 Eggs
- 1/2 Cup Cheddar Cheese
- 1/2 Cup Cauliflower Rice (cooked)
- 1/2 Tsp Cumin
- 1/2 Tsp Garlic Powder
Instructions
- Add your eggs to a bowl and whisk until combined. Add your cheese, seasonings, and cauliflower rice and stir and until combined.
- Spray a muffin tin with cooking spray and evenly pour egg mixture into the greased pan.
- Bake at 350 for 12-15 minutes.
- Allow muffins to cool and serve immediately. Store leftovers int he fridge for up to 4 days. Freeze for up to 3 months.
