Struggle with getting dinner on the table? Grab our 5 easy family meal recipes!

Butternut squash egg muffins for baby are an easy, healthy recipe that work great for breakfast, as a snack, or for on the go! Made with wholesome veggies, protein and healthy fats, baby egg muffins are great for meal prep!

this Post!

As an Amazon Associate, I may earn from qualifying purchases. You can read more here about our Disclaimer and Privacy Page.

Have I talked about my love for muffins before? They are one of my favorite items for meal prep.

Little fingers just love baby led weaning muffins!

You can add allergens into muffins, any fruits and veggies you’d like, and even cook with higher-fiber flours. So many options!

Egg muffins for baby led weaning have been one of my favorite ways to get the nutrition benefits of eggs in to my baby.

They are great for 18 month old meal ideas. We regularly serve them often as an easy baby breakfast recipe.

And let’s be honest, the kids love them too!

Since they are so tasty and not obviously full of veggies, these can be a great way to get kids to eat (more) veggies.

You can cater this baby egg muffin recipe to any veggies you have on hand or your favorites. It’s super forgiving and you can even add extra cheese.

I started serving these around 9 months of baby led weaning. I feel like my son had a good grasp of eating more mixed foods by then.

By 12 months, they were a regular staple. Here are some other ideas for 12 month old lunch ideas.

Why We Love Baby Led Weaning Egg Muffins

• Great for the whole family- These don’t taste like baby food and are great for the whole family! Eggs are a nutrition addition to any diet, with their high content of choline, protein and micronutrients. Eggs for kids can help with energy levels and brain health!
• Easy meal prep – Veggie egg muffins are a favorite for meal prep because I can add them to toast or oatmeal for a quick breakfast, or enjoy them as a snack. They have veggies in them without tasting like bitter veggies, which can be helpful when getting toddlers to eat veggies.
• Ready in 20 minutes – Any recipe that can be made while the kids are doing bathtime with dad, or getting ready for bed is a win for me. Quick and hands off once you get them in the oven.
• Easy way to serve veggies– Whether your veggies are starting to go bad, or you just can’t figure out how to get veggies into your baby, these baked egg muffins for babies are how we do it!

Ingredients

Here’s what you’ll need for these baby egg muffins.

• eggs
• milk
• cherry tomatoes
• bell pepper
• butternut squash – fresh or frozen
• shredded cheese
• spices – garlic powder, salt, pepper, Italian seasoning

This recipe is forgiving and you can swap in other veggies as well.

Some other ones I like to add or substitute are spinach, onion, diced eggplant, zucchini or shredded carrots.

Great options to expose your little one to new veggies.

How to Make Egg Muffins for Babies

If you bought a whole butternut squash, the most time-consuming part will be cutting it up.

I prefer to use frozen butternut squash (pre-cut) cubes to make things easy and quick!

Start by dicing up your veggies of choice. This veggie dicer is key for saving me time when cutting up peppers, onions, etc.

Whisk all the ingredients in a medium-sized bowl.

Transfer the batter to a muffin pan, filling each one 2/3 cup full.

Then, you’ll throw them in the oven for 20-22 minutes, until cooked through.

FAQ

• Baby led weaning meatballs
• Baby carrots
• Oatmeal cookies for baby
• Baby oatmeal bites
• Baby led weaning dinner recipes
• Baby led weaning recipes for 10 months

I want to learn more about baby led weaning!

Continue to Content

Yield: 12 muffins

Butternut Squash Egg Muffins for Baby

Print

Butternut squash egg muffins for baby are an easy, healthy recipe that work great for breakfast, as a snack, or for on the go! Made with wholesome veggies, protein and healthy fats, baby egg muffins are great for meal prep!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 7 eggs
• 2 Tbsp milk
• ¼ cup quartered tomatoes
• 1 medium bell pepper, diced
• ½ cup shredded cheese
• ½ cup butternut squash, diced
• ½ tsp garlic powder
• ½ tps Italian seasoning
• ¼ tsp salt
• 1/8 tsp pepper

Instructions

1. Preheat oven to 350 degrees F. Combine all ingredients in a medium bowl and whisk well.
2. Pour into a greased muffin pan until cups are about 2/3 full.
3. Bake for 20 minutes, or until egg muffins are cooked through.
   

Notes

Optional additions:        
- Spinach or greens
- Onions
- Other cheese combo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Slicer Dicer Cutter - (4 in 1, White)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 113mgSodium: 123mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram