Eggy Muffins
These egg muffins are a great way to add some extra hidden veg into your child's diet and are ideal for breakfast, lunch or a quick snack. They are easily frozen, stored and defrosted either in the fridge or heated up in the microwave - they can even be toasted. They are a great on-the-go option and are tasty and healthy. Serve with avocado spears and a bit of grated carrot for a really healthy meal.
Equipment
- 1 muffin tin
Ingredients
- 1 tbs olive oil (for the muffin tray)
- 4-5 large eggs
- 1 1/2 cup chopped baby spinach leaves
- 1/2 cup grated sweet potato
- 1/4 cup quark (optional)
Instructions
- Preheat oven to 200°c. Spray or lightly grease muffin tray with olive oil and set aside.
- Lightly cook or steam spinach leaves until tender and set aside.
- Press grated sweet potato into the bottom of each muffin to create a base. Add spinach to each muffin space.
- Whisk together eggs and quark or soft cheese of choice and pour into each muffin space. The more air that is in the egg mixture, the fluffier the muffins will be so whisk away!
- Place tray in the oven and cook for roughly 30 mins until set and golden brown. Let cool and freeze or serve with some veggies and fruit.
