Easy Make Ahead Mini Egg Muffins

If you have dreams of making all your own meals for your littles, but are a bit short on time, these egg muffins are the PERFECT solution. With four simple ingredients, and taking less than 15 minutes together, they’re quick and easy to make, and your little ones will absolutely love them.

When Ben was about eight months, I started pairing finger foods with his purees, and it became clear very fast that he loved eggs. This was good news for me because so far he’s been following a lacto-ovo vegetarian diet just like his mama, and eggs are a great source of protein, and contain small amounts of vitamin A, vitamin D, vitamin B6, iron and vitamin B12.

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But as any working mom can attest, anything that adds another minute to the morning routine is problematic. And for me, whipping up a fresh egg every morning before work was, well, kind of a pain. There was the time it took to make the egg, the time it took for it to cool, the time it took to {patiently?) wait while my little guy fed himself the egg plus the time it took to clean the dishes. Time, time, time.

That’s why these make ahead egg muffins are a saving grace. You can whip up a batch of 12, and have them on hand all week. They make a great finger food for babies practicing using their pincer grasp (I cut them up into smaller pieces because I’m still petrified of a choking mishap), but they’re also a perfect meal for toddlers and older kids (OK, I’ll admit it: I eat them, too!). And unlike many morning staples like oatmeal or yogurt, they’re fairly mess-free, which saves time. YAAAS.

And don’t think you have to stick to the recipe exactly. I’ve replaced the tomatoes and spinach with red bell peppers and corn, and have even tried pieces of black beans and kale for some variety. It’s a great way to introduce new veggies to picky eaters.

How to Make Easy Make Ahead Mini Egg Muffins

Servings:
Makes 12 mini muffins

Ingredients:

• 3 eggs
• 1/2 cup shredded cheese of choice (Ben’s favorite is cheddar!)
• 1/3 cup diced tomatoes (dice very small for little guys)
• 1/4 cup chopped spinach (chop very finely for babies)

Directions:
1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whisk eggs till well blended then add cheese, tomatoes spinach and stir.

3. Divide mixture among 12 cups in a greased mini muffin tin.

4. Bake for 10-15 minutes, or until eggs are solid and firm.