Toddler vs. Vegetables: Egg Muffins

FullSizeRenderThis was Evie’s plate for dinner tonight:

  • Peas, used to be a favorite but she’s not loving them these days
  • Butternut squash covered in butter and cheese. I’ve learned that she will eat almost anything covered in cheese.
  • Carrots with ketchup. Yes, I discovered she liked ketchup when she kept eating the avocado off of my burger only because it had ketchup on it.

Despite the tricks I tried, cheese, butter, ketchup, old favorites, Evie had no interest. A part of me wants to say the old, “I’m not a short-order cook, eat what is on your plate.” But at 18 months old, I just don’t think she understands that reasoning. I would prefer for her to eat, be full and sleep all night than fight that battle. When she is older, hopefully, I will take more of a stand.

I’d like to say that Evie eats what we eat but that’s just not always possible, mostly because she eats earlier at 5:30. She will probably get our leftovers the next day, which is what eat as well. Just like I prepare food for myself and the husband earlier in the week to eat throughout, I also prepare foods for Evie that I know she likes and are easy to grab for meals and pack for school lunch.

FullSizeRender-3The Egg Muffin

Fortunately, today I had prepared two sets of such items that I was able to grab for dinner. Enter the egg muffin. She ate five of them.

A quick note about my cooking style, I don’t really follow recipes. I usually loosely follow one the first time around, loosely, and then I go from memory each subsequent time I make them making substitutions and additions depending on what we have in our kitchen.

I make these every other week probably.

The basic recipe for these egg muffins is:

  • 10 oz frozen chopped spinach, thawed and drained
  • 4 eggs
  • 1/4 cup shredded cheese

Whisk together, pour into muffin tins (greased) and bake for 10-15 minutes at 350.

I still basically follow this but I don’t really measure. If I have the frozen spinach I use it. Today, I had fresh spinach and kale that I threw into the food processor. A few handfuls. I only used 3 eggs and I used cottage cheese plus a small handful of shredded mixed cheddar. This recipe is awesome for using up any cheese you may have. Evie used to love cottage cheese – not this week – so I used it today. (Cottage cheese makes really fluffy scrambled eggs, FYI.) I’ve used ricotta before and any kind of shredded cheese works. Sometimes I’ll throw in some kind of seasoning, never salt, but it’s really not needed. I bake in regular muffin tins or my well-loved silicon mini-muffin pan. Today, I had oat muffins in the mini so these are in the standard muffin tin. You can fill them up as much as you want! These are great for kids and adults alike.

Ideas for add-ons or substitutes:

  • broccoli or cauliflower, food processed or chopped small
  • peppers
  • zucchini
  • really any kind of vegetable!

The only thing you really need for these are eggs! In fact, you could do these with just eggs although I’d recommend some milk or water when whisking for moistness – just like scrambled eggs. Speaking of scrambled eggs, you can take this mixture and scramble it instead of making muffins!

One of the things that I love about this recipe is that they are hard to burn! Maybe it’s just me but I forget about things in the oven ALL the time these days! I just try to do way too much at once and forget to set a timer often. These muffins can get a little dry if overcooked but it’s really hard to burn them, fortunately!

I typically put half in the fridge and half straight in the freezer. Protein, veggies, fat, yumminess – adults and kiddos will like them!


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