Crustless Veggie Egg Muffins
When my son first started eating solids, it was a point of pride to say one of his favorite vegetables was broccoli. Now, at 1 year old, the majority of the broccoli (or any vegetable for that matter) is landing on the floor and, subsequently, getting mopped up by our two dogs.
And then the panic begins to set in… Why is this happening so soon? What if he hates vegetables?? I know forcing it won’t help, but leaving it up to a 10-month-old to decide? That seems like one of those temporary solutions just waiting to backfire.
But if I’m being honest here… I can relate to my kid. I don’t exactly love vegetables most of the time. I mean, I do… but I don’t… I like how I feel afterward. I *sometimes* like the taste. But for the most part, I eat veggies because I enjoy the gratification of checking it off my recommended-daily-value list.
That’s why I try to sneak veggies into almost every meal if I can, both for my family and for myself. It’s just easier that way than trying to convince all of us that we’d enjoy spinach salads for dinner (we don’t.)
These egg “muffins” have been a pretty guaranteed way (so far) to get in a serving of vegetables. And they are SO easy. Seriously mamas… this is your go-to when you’re scrambling to figure out what to give your kiddos (and yourself) for breakfast, lunch or even dinner.
Best yet, they’re healthy, gluten-free, loaded with veggies and make for a good portable, on-the-go meal as well. My 10-month old eats a full muffin every time, and subsequently, some spinach, onions and bell peppers along with it.
Crustless Egg Veggie Muffins
Ingredients (makes 12 muffins):
Set oven to 350° F. Coat a muffin tin with olive oil.
Whisk together the eggs and veggies and fill each tin about three-quarters of the way full.
Bake for 25 to 30 minutes or until the edges are slightly browned.
Any other tips for getting kids to eat and love their vegetables?? Share your advice in the comments below!