Toddler Broccoli and Spinach Egg Muffins
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Are you looking for an easy breakfast idea for your toddler? Egg muffins are simple to whip up and can be served at any meal or snack for your toddler, older kids, or you! Egg muffins are also an easy way to sneak in some veggies. Keep reading for my broccoli and spinach egg muffin recipe!
Ingredients
These egg muffins require just 3 simple ingredients. I like to use these silicone baking cups because then I don’t have to grease the muffin pan.
Eggs
I personally like to eat eggs anytime of day, so there’s no need to limit them to breakfast. Eggs are packed with important nutrients and are an affordable source of protein. Including both the egg yolk and white offers iron, vitamins A, D, E, and B12, folate, and choline. Choline, in particular, helps with brain development so including eggs in your toddler’s diet is a great way to get more choline into their diets.
Broccoli
Broccoli contains a compound called kaempferol, which is also helpful for brain function and growth. Broccoli is a source of non-dairy calcium which is helpful for bone and teeth formation. Many of the other vitamins and minerals found in broccoli, such as vitamins A, C, and E are helpful for maintaining a strong immune system and keeping the skin and heart healthy.
For this recipe, you can use frozen or fresh broccoli, but I recommend steaming or sautéing it before baking it in the egg muffins to make sure it is soft enough for your toddler to chew.
Spinach
Anemia, which is low iron, is common in toddlers, so including plenty of iron-rich foods, such as spinach and other leafy greens can help prevent it. Spinach is also a good source of fiber which can prevent constipation in toddlers.
For this recipe, you can use fresh or frozen spinach, but be sure to squeeze out the excess water if using frozen.
Toddler Broccoli and Spinach Egg Muffins
Ingredients
- 12 eggs
- 1 cup broccoli florets, steamed and chopped into small pieces
- 1 cup raw spinach, chopped into small pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
- Grease a regular-sized muffin pan with cooking spray, butter, or oil.
- Evenly distribute the chopped spinach and broccoli florets into each muffin cup.
- Crack eggs into a medium-size bowl and beat until combined.
- Evenly distribute beaten eggs into each muffin cup.
- Bake for 20-22 minutes, until egg is cooked through.
- Let cool for a few minutes before removing from pan.
What to serve with egg muffins
Egg muffins can be served anytime of day, as a meal with something else or on their own as a snack. Pairing egg muffins with a source of fiber-rich carbohydrate will provide lasting energy to keep your toddler full. Examples of high-fiber carbohydrates include:
Whole grain toast
Fruit, such as berries, banana, or apple
Roasted sweet potato
Oatmeal
Eggs themselves contain some fat, but adding a little more will also help keep your toddler full. Examples include:
Sliced or mashed avocado
Peanut or other nut or seed butter (mixed into oatmeal or spread thinly on whole grain toast)
Butter (spread on whole grain toast)
Olive or avocado oil (on roasted potatoes or drizzled on whole grain toast)
Making egg muffins for your toddler is an easy way to meal prep for the week. You don’t have to be limited to just broccoli or spinach as add-in’s either. Try any vegetable or even some shredded cheese in your egg muffins. What are your toddler’s favorite varieties of egg muffins?
