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Toddler-Approved Breakfasts (Pickiest Eater Tested)
Ayesha Husnain

Toddler-Approved Breakfasts (Pickiest Eater Tested)

Fluffy Egg & Veggie Bites (Mini Muffin Style)Info: A protein-packed, hidden-veggie muffin that is soft, poppable, and fun for little hands to hold. These are great for meal prep and taste delicious warm or cold.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast, Snack
Cuisine: American, Kid-Friendly
Calories: 960
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk or unsweetened alternative
  • 1/4 cup finely grated cheddar cheese
  • 1/4 cup finely chopped spinach thawed frozen works well
  • 1/4 cup finely grated zucchini squeeze out excess water
  • 1/4 tsp garlic powder
  • Pinch of salt optional for over 1 year old
  • Non-stick cooking spray or melted butter for greasing

Method
 

  1. Preheat your oven to 375°F (190°C) and generously grease a 12-cup mini muffin tin.
  2. In a large bowl, whisk the eggs and milk together until fully combined and frothy.
  3. Stir in the cheddar cheese, spinach, zucchini, garlic powder, and salt (if using) until evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  5. Bake for 12-15 minutes, or until the bites are puffed up and set in the center.
  6. Let cool in the pan for 5 minutes, then run a knife around the edges and transfer to a wire rack.

Notes

  • Swap veggies based on what you have (broccoli, bell peppers, or peas work great).
  • Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
  • Reheat in the microwave for 15-20 seconds or serve at room temperature.

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