Fluffy Cheddar Egg Muffins
Soft, fluffy, never rubbery! Freezer-friendly Egg Muffins for baby-led weaning, toddlers, and lunchboxes (6mo+).
Servings: 12 muffins
Calories: 158kcal
Equipment
- silicone muffin pan
Ingredients
- 8 large eggs
- 1 cup cooked and cooled leftover mashed potatoes
- 1 ¼ cup finely chopped broccoli or cauliflower
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt bump it up to 1 teaspoon if your mashed potatoes are unsalted, omit if serving baby
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs.
- Whisk in the mashed potatoes.
- Switch to a wooden spoon and stir in the broccoli or cauliflower and the cheese.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spoon into a silicone muffin tin. If you don’t have a silicone muffin tin, grease your metal tins well.
- Bake for 22-24 minutes in the preheated oven, or until a toothpick comes out clean.
Video
Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 15g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 298mg | Potassium: 239mg | Fiber: 2g | Sugar: 2g | Vitamin C: 13mg | Calcium: 157mg | Iron: 1mg
