Edamame Veggie Egg Muffins for Babies and Toddlers (Protein-Rich & Freezer-Friendly)
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!
Servings 12 muffins
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.