These veggie green egg muffins are such a handy little recipe to have up your sleeve, especially when you want something quick, balanced and full of colour for little ones. They are great for snacks or for popping into lunchboxes. I love that everything goes straight into the bowl with no pre-cooking needed – perfect for busy mornings or when you just want a speedy option the whole family can enjoy.
They also freeze brilliantly, so you can make a batch of veggie green egg muffins ahead and keep a few in the freezer for those days when you need something ready fast. Just defrost in the fridge and heat until piping hot. And once you’ve tried them, feel free to mix things up. For example, you can swap peas for sweetcorn, add a pinch of herbs or use whatever veggies you have to hand.
Ingredients
- 1 small handful fresh spinach, finely chopped
- 2 spring onions, finely chopped
- 1 handful cherry tomatoes, finely chopped
- 1 handful cooked peas
- 6 medium eggs
- 1 heaped tablespoon plain flour
- 30-40g cheddar cheese, grated
Method
- Preheat your oven to 180°C. Lightly grease a hole muffin tray.
- Add the chopped spinach, spring onion, tomatoes and peas to a mixing bowl.
- In a separate bowl, whisk the eggs. Add the flour and whisk again until smooth.
- Stir in the grated cheese, then pour the egg mixture over the vegetables. Mix everything together well.
- Spoon the mixture evenly into the muffin tray.
- Bake for 12–15 minutes, or until the muffins are set, golden on top and cooked through.
- Allow to cool slightly before serving. For younger babies, cut into halves or quarters.
For more muffin ideas including these Veggie Green Egg Muffins, check out my veggie breakfast muffins and my peanut butter and banana muffins.