Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters
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From the Publisher
Broccoli and Ham Egg Muffins from Baby-Led Feeding
Makes 12 mini muffins
These savory little bites have a lot going for them. They’re ideal any time of day—breakfast, lunch, snack, or dinner. They’re portable: Tote them to daycare or just out and about. And they are also easily customizable. Instead of broccoli and ham finely chop 1? cups cooked veggies and/or meat to use up what’s in your fridge. If your mini-muffin cups are on the larger side, this will make 12 muffins; if the cups are smaller, you may be able to make more.
Directions:
1 Preheat the oven to 350°F. Spray 12 mini-muffin cups with nonstick cooking spray.
2 Stir together the broccoli and ham. Divide evenly among the muffin cups.
3 In a medium measuring cup, whisk together the eggs and pepper to taste. Pour the eggs over the broccoli mixture in the muffin cups, dividing them evenly.
4 Bake for 25 minutes, or until set. Cool in the muffin cups for 10 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
Make Ahead: Refrigerate for up to 3 days. Serve cold, at room temperature, or briefly reheated.
Nutrition per serving (1 muffin): 123 calories; 11g protein; 8g fat (3g sat. fat); 1g carbohydrates; 0g fiber; 0g sugars; 149mg sodium; 53mg calcium; 1.6mg iron; 147mg potassium; 7mg vitamin C; 572IU vitamin A
Ingredients:
- Nonstick cooking spray
- 1 cup very finely chopped cooked broccoli
- 1 slice ham, very finely chopped (about ? cup)
- 4 eggs
- Freshly ground black pepper
