Easy Peasy Egg & Veggie Breakfast Muffins

Breakfast time is always hectic for me as I make sure Mike has everything ready for work and Baby Button is happy – I found myself relying on toast too much as a quick no-fuss breakfast and it bothered me. Surely there was something a little more exciting I could put together for my boy?

I actually have a Pinterest Board just for baby food ideas, and it didn’t let me down today. I generally don’t read the recipes unless I’m committed to making a recipe to the letter and giving credit – I usually poke around for inspiration and go from there. Like an online recipe book!

Today, these Egg & Veggie Breakfast Cups were the result.

Ingredients

• 4 eggs
• 125ml milk
• Your choice of vegetables or meats, diced into small cubes. For my own cups I used ham hock, half a courgette, one cup of spinach and some frozen mixed vegetables. Even some cheese wouldn’t go amiss, but with these being our first experiment I didn’t want to overdo it.

Preheat the oven to 180C.

Crack your eggs into a jug and whisk – just as you would if you were making scrambled egg. Essentially that’s what these are, just cooked in a cup.

Make sure your added options are finely chopped, for little mouths – I took my time with this to make sure there wouldn’t be huge lumps – and add them into the jug before mixing them into the already beaten eggs.

Divide the mixture into cups (filling them two thirds full as they do rise a little and you don’t want spillages) and pop them in the preheated oven. They should be cooked through in around fifteen minutes but to check, get a fork and poke the cups – if the fork comes out clean, then they’re done. If it comes out eggy, leave them for longer!

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