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 *see note A
- 1 ¼ cup finely chopped broccoli or cauliflower *see note B
- 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
Notes
A) If you make mashed potatoes for dinner and have leftovers, those will work perfectly! It's okay if they have milk/butter/etc mixed in. Alternatively, you can boil and mash a potato to use in this recipe.
B) You could use other veggies that your children enjoy such as chopped bell pepper or shredded carrots, or skip the veggies entirely.
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
