Tuesday, August 18, 2015

Egg Muffins - Toddler Approved!

My munchkin is almost a year and a half and prefers playing with her food more than eating it.  Luckily she is still breast-fed!  It is always a win when we make something that she'll eat.  A few relatives tried and liked them, too.  I change up the recipe depending on what I have on hand.  The usual version is as follows:


  • 8 eggs - we use farm eggs so they vary medium to large
  • 3 medium carrots, shredded
  • 1 large onion, diced - we use yellow or white
  • 1.5 sticks pepperoni, diced (approx 105 grams)
  • 2 sheets nori, crumbled
  • 2 tbsp cream cheese
  • fat of choice for sauteing

  • Preheat oven to 325F
  • Start sauteing onions in fat on medium-low heat, we use lard, butter, or bacon fat (optional - can use raw onions for faster preparation and still tastes great)
  • Stir onions occasionally while preparing the other ingredients
  • Scramble eggs in a large mixing bowl and add all but the onions and cream cheese as you dice and shred them
  • When onions are ready, put in a separate bowl to cool
  • Add the cream cheese to the warm onions and mix
  • Grease muffin tins - we use silicone ones placed on top of a cookie sheet
  • After onion mix cools a little, add to egg bowl and stir all ingredients well
  • Using a 1/4 cup scoop, dish egg mixture into muffin tins
  • Bake for 40+ minutes until a tooth pick comes out clean and/or the top just starts to get browned spots.
  • Yields 14-16 muffins
  • I've added diced deli meats like honey ham and roast beef as well a green onions.  If the mixture seems too thick (not enough liquid) try adding another egg or a splash of your milk of choice)