Mini Egg Muffin Cups

Ingredients

• 4 large eggs
• 2 tablespoons bell pepper (finely diced)
• 2 tablespoons spinach (finely chopped)
• 2 tablespoons cheddar cheese (grated)
• 1 teaspoon olive oil

Method

1. 01

   Preheat oven to 180°C (350°F). Lightly grease a mini muffin tin with olive oil.

2. 02

   Finely dice bell pepper and spinach. Grate cheddar cheese.

3. 03

   Whisk eggs in a bowl, then stir in diced vegetables and half the cheese.

4. 04

   Pour egg mixture evenly into muffin cups, filling about three-quarters full. Top with remaining cheese.

5. 05

   Bake for 15–18 minutes until puffed and set in the centre. Cool in the tin for 5 minutes before removing, then cool completely before offering.

How to offer

Place one or two muffin cups on the high chair tray. Always supervise baby during mealtime. Mini muffins fit perfectly in a 9-month-old's palm. Tear in half to check texture — centre should be fully set and soft.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze individually for up to 1 month. Reheat in microwave for 20 seconds or oven at 160°C until warmed through.

Nutrition note

Excellent supply of polyunsaturated fatty acids and protein (healthy fat). include selenium, zinc, and iron as well as folate, vitamins A, D, E, and K, and vitamins B and K. Choline, a vital component that affects a healthy metabolism, neurological system, and muscle action, is also found It's okay for kids to eat eggs every day. Eggs are a wholesome, adaptable food that is frequently inexpensive and readily available.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer