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egg muffins in baking pan
Servings 12 muffins

Butternut Squash Egg Muffins for Baby

Sarah Schlichter, MPH, RDN
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!
5 from 1 rating
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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

Equipment

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

Nutrition

Serving: 1Calories: 70kcalCarbohydrates: 2gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 113mgSodium: 123mgFiber: 1gSugar: 1g
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