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Two mini broccoli and cheese egg muffins piled on top of each other.
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Baby Led Weaning Mini Broccoli and Cheese Egg Muffins

These baby led weaning mini broccoli and cheese egg muffins are awesome high iron healthy BLW breakfast recipes for your toddlers, babies and kids.
Course Breakfast
Cuisine American
Keyword easy, healthy, baby food, baby led weaning, iron rich, toddler recipes, baby recipes, kid friendly
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 mini muffins
Calories 46kcal
Author Abbey Sharp

Ingredients

  • 1 cup finely grated cheddar cheese, plus extra for topping
  • 1 cup cooked quinoa
  • 1 cup grated broccoli crown
  • 12 eggs
  • ¼ tsp turmeric
  • ¼ tsp cumin
  • ¼ tsp pepper

Instructions

  • Preheat oven to 350 F and lightly grease about 24 mini muffin tins.
  • To a bowl, mix together the quinoa, cheese, broccoli, eggs, turmeric, cumin and pepper. Top with additional grated cheese, if desired.
  • Divide the mixture between the mini muffin tins and bake for 10 minutes, or until set. Allow to cool before serving.

Notes

NOTE: This recipe has been retested several times and perfected.

Nutrition

Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 46mg | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 52mg | Iron: 0.3mg