Egg + Veggie Frittata Muffins

Today I have exciting news to share in the land of toddler eats {and adult eats too!} I’ve shared my struggles with getting Brooks to eat fruits + veggies in their ‘natural’ form. Little man loves a good smoothie, but he’s not into eating the good stuff straight up. SO in an effort to get those yummy foods into his little belly, I decided to try out a new dish.

Egg + Veggie Frittata Muffins

Aside from all the carbs + dairy {which are Brooks’ most favorite things ever} – little man loves eggs. I’m find that’s a pretty awesome thing because there is so much you can do with eggs.

I’ve had good luck with Brooks loving some quiches I’ve made, so I thought it would be fun to sneak some veggies in with his eggs + cheese in muffin form!


How To:

  1. Preheat oven to 350*
  2. Heat 1 tsp. olive oil in pan over medium heat. Add 1/2 cup spinach, 1/4 cup broccoli, 1/4 cup zucchini, 1/4 cup red pepper and cook for 5 minutes until softened.
  3. In a medium bowl, whisk 4 egg whites + 4 whole eggs, 1/3 cup milk, salt and pepper to taste. Stir in veggies  and add 1 tbsp. parmesan reggiano cheese.
  4. Spray a large muffin tin with cooking spray or use cupcake foils – my mix made almost 12 muffins. Fill each tin 1/2 full with the muffin mixture.
  5. Tear a slice of bread {I used potato bread!} into pieces and drop on top of the muffins. Sprinkle with additional parmesan reggiano cheese and bake for 35-40 minutes, or until slightly browed on top.
  6. Serve & Enjoy!

cooking veggies

You could easily make this meal a little more low calorie by using mainly egg whites instead of whole eggs, but since I was mainly making this for Brooks – we went with the whole egg, and they turned out great!


I love the mid-meal yawn I got from Brooks in this sequence.

chew chomp crunch
Doesn’t this look like the face of a little man who loved his mama’s creation?

Don’t be fooled – he ate two whole muffins in one sitting! #momwin

These were also great to make ahead of time and store in the fridge for a quick snack or an easy meal – anytime of the day. Brooks ate these for breakfast and lunch this week, I would have given them to him for dinner too, if any had lasted! 

I love this recipe because you can go in any direction with the veggie combination. I’ve even made them with butternut squash in the past, which I’m totally going to have to bust out again for the Fall!


What’s your favorite egg + veggie combination?

Please share!


veggie muffins1

This post is sponsored by FitFluential on behalf of Eggland’s Best.

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1 Comment

  • Reply Patty O August 4, 2015 at 10:37 pm

    Your muffins look beautiful and so glad that little man loved them! Win!

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