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.
Edamame Veggie Egg Muffins for Babies and Toddlers (Protein-Rich & Freezer-Friendly)
Ingredients
- 1/2 cup edamame removed from pod and halved
- 2 cups mixed veggies peas, carrots, corn
- 8 large eggs
- 1/4 teaspoon sea salt omit for under 12 months
- 1/8 teaspoon black pepper
- Pinch of garlic powder
- 1/2 cup shredded cheese optional
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin tin.
- Whisk eggs, salt, pepper, and garlic powder.
- Stir in veggies, edamame, and cheese if using.
- Pour into muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes until the centers are set.
- Let cool before serving.
