Veggie Egg Muffin Cups

🛒Ingredients

Makes 12 mini muffins. Tap to check off as you go.

• 6 large eggs
• 2 tbsp milk
• 1/2 cup (15 g) baby spinach, finely chopped
• 1/4 cup (40 g) red bell pepper, finely diced
• 1/4 cup (30 g) shredded mild cheddar
• 2 tbsp finely chopped green onion (optional)
• Cooking spray or oil, for the pan

Contains: egg, milk.

🍳Instructions

1. 

   1Prep the pan

   Heat the oven to 350°F (175°C) and grease a 12-cup mini muffin pan well.

2. 

   2Chop the veggies

   Finely chop the spinach, red pepper and green onion so the pieces are small and soft once baked.

3. 

   3Whisk the eggs

   Whisk the eggs and milk together in a large jug until no streaks remain.

4. 

   4Fill the cups

   Divide the veggies and cheese among the muffin cups, then pour the egg mixture over until each cup is three-quarters full.

5. 

   5Bake until set

   Bake 15–18 minutes until puffed and the centers are fully set with no runny egg.

6. 

   6Cool and serve

   Cool 5 minutes, run a knife around the edges to release, and serve whole or halved.

👶How to serve by age

🔄Allergy & diet swaps

Dairy-free

Leave out the cheese and use unsweetened plant milk. Add 1 tbsp nutritional yeast for a cheesy flavor.

Egg allergy

This recipe can't be made without egg. Try our Cheesy Broccoli Bites with a flax egg for a similar veggie finger food.

Different veggies

Swap in finely chopped broccoli, zucchini, mushrooms or peas. Keep the pieces small so they soften as they bake.

💡Tips

• Eggs must be cooked all the way through for babies and toddlers — no runny centers.
• Use any leftover cooked veggies: broccoli, zucchini, peas or mushrooms.
• Choose a lower-sodium cheese, like Swiss or fresh mozzarella, for younger babies.

🧊Storage & safety

Storage: Fridge: 4 days. Freezer: 2 months. Reheat 20–30 seconds in the microwave.

Suggested age: 9 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask