This is a great breaky option for the whole family when you are short on time in the mornings. It’s a high protein, filling snack that is great for babies too as everything is quite soft. You could also make this in a cake pan instead of muffins, and cut it into thick wedges for a light dinner option with salad. I love sweet potato and zucchini, but any vegetables you have on hand will work well!
Prep: 10 mins
Cook: 30 mins
Makes: 12 muffins
Freeze? No
Suitable for bub? 9 months+
8 free range eggs
1/2 cup of milk of choice
2 cups of roast veggies, chopped into 1cm chunks
1/4 cup parsley or basil, chopped finely
1/2 cup of spinach, chopped finely
1 small block of feta, diced (optional)
Olive or coconut oil
Coat the veg in a little olive or coconut oil and bake at 180c for 10-15 mins, or until just cooked through. Whisk the eggs, milk, herbs and spinach in a bowl. Lightly grease a muffin tray with the oil.
Place the roast veggies and feta into the muffin cups, half filling each cup. Pour over the egg mixture and fill to ¾ full. Bake for approx 15 minutes or until egg is set. Cool slightly before removing. Best eaten straight away, but they also keep well in a sealed container in the fridge for a few days.