I’ve been trying to branch out with food for baby William lately. This has its perks for me, as well. After all, who do you think taste tests everything before letting the baby try it? That would be me. No shame. These little muffins I’ve created are fantastic for me and him both. They are easy to grab-and-go on busy mornings or take as a quick snack. They’re loaded with protein and veggies and are super easy to make. What more could you want in a muffin?
Quinoa Egg Veggie Muffins Recipe
~makes 12 muffins
- 4 eggs
- 1 cup quinoa, cooked
- 1/2 a red pepper, diced
- 1/2 a yellow onion, diced
- coconut oil
- 1/2 cup frozen vegetable mix of choice
- handful of fresh spinach, chopped
- Sautee red pepper and yellow onion in coconut oil. (I used coconut oil, but I’m sure olive oil would be fine.) Add in frozen vegetables until soft.
- Mix eggs and quinoa. Stir all ingredients together.
- Pour in greased muffin tin.
- Bake at 350 for 30 minutes or until fully cooked.
These muffins are super healthy. There’s literally nothing bad in them. And you can definitely modify based on the ingredients you have on hand. No spinach? Use kale. No frozen veggies? Use fresh. Want to add cheese? Go for it! Perfect for babies, kids, and adults alike.
The quinoa egg veggie muffins have been lifesavers this week with the time change. Who am I kidding? Mornings are always crazy around here, but especially so this week. It’s been nice to not have to think about breakfast and grab 2-3 muffins that are already made. Protein is important to have at every meal, and this is a breakfast that includes protein, as well as veggies. Win!
Lunch was a great salad I threw together with leftover butternut squash on the side.
In the mix: spinach, grilled chicken, red pepper, pumpkin seeds, honey goat cheese, avocado, and a drizzle of fig balsamic dressing.
My parents sent me with lots of leftovers that have served as my dinner for the past couple of nights. I’m always grateful for already prepared food!
Mashed potatoes, hamburger with ketchup, and sauteed vegetables with cheese. My mom makes the best mashed potatoes. When we were younger, we got to choose what we wanted my mom to cook for our birthday meal. My only request was my mom’s mashed potatoes or her twice baked potatoes. So good.
Last night for dessert, I had some cake batter, cheesecake, and strawberry shortcake frozen yogurt. I love cake flavored fro yo, can you tell? And I ate it before a picture could be taken. I assure you it was delicious.
Are you more of a savory muffin or a sweet muffin lover? I like both, but sweet muffins don’t keep me full long enough!