🍲 Kahvaltı · 2 yaş

Baked Vegetable Egg Muffins — A Soft, Hand-Held Breakfast for 2-Year-Olds

Soft little baked muffins made with eggs and finely grated vegetables. A practical, nourishing breakfast that your two-year-old can hold comfortably in small hands.

⚠️ Contains allergens: egg

Ingredients

• • 3 piece(s) Eggs
• • 1 small (about 100 g) Zucchini (finely grated, lightly squeezed to remove excess water)
• • 1 small (about 60 g) Carrot (finely grated)
• • 0.5 piece Red bell pepper (very finely chopped)
• • 1 tablespoon Fresh parsley (finely chopped)
• • 1 tablespoon Olive oil

Directions

1. 1

   Preheat the oven to 180°C (350°F). Line a muffin tin with paper cases or lightly grease the cups with a few drops of olive oil.

2. 2

   Finely grate the zucchini and gently squeeze out the excess water in your palm. Finely grate the carrot; chop the red pepper and parsley very finely.

3. 3

   Lightly beat the eggs in a bowl with a whisk or fork. Add the grated vegetables, chopped pepper, parsley and 1 tablespoon of olive oil, and stir to combine.

4. 4

   Spoon the mixture into the muffin cups, filling each about three-quarters full.

5. 5

   Bake at 180°C for 18-20 minutes, until the tops are slightly risen and the centres are set. They are ready when a toothpick comes out clean.

6. 6

   Take the tin out and let it rest for a few minutes. Once cooled to lukewarm, gently remove the muffins; serve to your two-year-old broken into small, soft pieces and always under supervision.

⚕️ 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.