🍲 Enerji & Demir · Anne
Baked Summer-Vegetable Egg Muffins — A Practical, Iron- and Protein-Rich Meal for Mothers
Practical baked egg muffins made with the protein of eggs and the freshness of summer vegetables. Because they can be prepared ahead and kept in the fridge, they give mothers a filling meal that supports iron and protein intake on busy days.
⚠️ Contains allergens: egg, milk
Ingredients
- 6 pieces Eggs
- 1 small Zucchini (grated)
- 1 piece Red bell pepper (finely chopped)
- 3 tablespoons Fresh parsley (finely chopped)
- 0.5 cup Grated white cheese or curd cheese
- 1 tablespoon Olive oil
- 1 pinch Black pepper
- 1 pinch Salt (optional)
Directions
- 1
Heat the oven to 180°C and lightly grease the cups of a muffin tin with olive oil, or line them with paper cases.
- 2
Gently squeeze the grated zucchini with a clean cloth so the muffins do not turn out watery.
- 3
Whisk the eggs in a bowl, then stir in the zucchini, red pepper, parsley and cheese.
- 4
Add black pepper and, if you like, a pinch of salt; pour in the olive oil and mix gently.
- 5
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
- 6
Bake in the preheated oven for 20-22 minutes, until the tops are lightly golden and the centres are set.
- 7
Let them rest for a few minutes before unmoulding; serve warm or at room temperature. They keep in the fridge for 2 days.
🌱 Why is it nourishing?
Eggs are a valuable source of quality protein and easily absorbed iron, which can contribute to your energy on busy days. Zucchini and red pepper add fibre, water and vitamin C, which may help your body make better use of the iron. Made ahead of time, these muffins offer mothers a practical and filling option.
Maiyko's note
At Maiyko we value the practical meals a mother sets aside for herself during the day; made with seasonal vegetables, these muffins are a reflection of exactly that gentle approach. Health Note: This content is for informational purposes only; please make your nutrition and health decisions, especially during breastfeeding and the postpartum period, in consultation with your doctor.
Nutrition per serving
190
kcal
13 g
protein
6 g
carbs
12 g
fat
2 g
fiber
Foods in this recipe
⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.
