Edamame Veggie Egg Muffins for Babies and Toddlers (Protein-Rich & Freezer-Friendly)
Serves 1210 mins prep20 mins cook
If you are looking for a simple, protein-rich food for your baby or toddler, these edamame veggie egg muffins are a staple. They are soft, easy to hold, and packed with nutrients from eggs, edamame, and mixed vegetables. They also reheat well, which makes them perfect for busy mornings or quick lunches!
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What you need
Instructions
1 Preheat oven to 350°F (175°C) and grease or line a muffin tin. 2 Whisk eggs, salt, pepper, and garlic powder. 3 Stir in veggies, edamame, and cheese if using. 4 Pour into muffin cups, filling about 3/4 full. 5 Bake for 18–22 minutes until the centers are set. 6 Let cool before serving.View original recipe