If you are looking for a simple, protein-rich food for your baby or toddler, these edamame veggie egg muffins are a staple. They are soft, easy to hold, and packed with nutrients from eggs, edamame, and mixed vegetables. They also reheat well, which makes them perfect for busy mornings or quick lunches!

This is one of my favorite ways to serve eggs beyond plain scrambled eggs, especially for little ones who enjoy finger foods.

Why These Egg Muffins Are Great for Babies and Toddlers

High in Protein

Eggs and edamame both provide quality protein that supports growth and development. Protein also helps keep little ones full longer.

Veggie-Packed

With peas, carrots, and corn, these muffins offer fiber, vitamins, and natural sweetness that babies and toddlers often enjoy.

Perfect for Baby-Led Weaning

The soft texture makes them ideal for baby-led weaning and self-feeding.

Make-Ahead Friendly

You can batch cook and store them in the fridge or freezer for easy meals.

How to Serve by Age

6–9 Months: Cut muffins into long strips. This shape is easier for babies to grasp and practice self-feeding.

9–12 Months: Cut into small cubes or bite-sized pieces to support developing pincer grasp skills.

12+ Months: Serve as strips again or offer a whole mini muffin if it is small and soft enough for safe chewing.

Always supervise during meals and adjust sizes based on your child’s eating ability.

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