Recipe:

Boob
To Food
Eggy Muffins

Holistic
Beginnings
Program
Eggy
These little eggy ‘muffins’ are one of our favourite
quick and easy lunches/snacks/breakfasts/dinners
you name it! The great thing about them is that you
can use any leftover vegetables you want, and tailor
them to something your child will eat! They freeze
and refrigerate really well, which is great for leftovers

Muffins
the next couple of days!

Health Benefits: Eggs are high in protein, which will

keep your little ones satisfied for longer. They are also
the highest source of choline - an important nutrient
which plays an important role in brain development,
with research showing it can influence infant memory!
So you can tell your child that eggs help their brain
get really clever!

Serves: 12 muffins

Utensils: Medium sized mixing bowl, Fork, 2x Muffin

tin 6 holes in each

Ingredients:
8 eggs (try choose pasture-raised/organic if possible)
1 cup grated zucchini (about 1 average sized zucchini)
1 cup of roughly chopped up vegetables - we used
steamed sweet potato and broccolini*
½ cup cheddar cheese or parmesan cheese (can leave
out if dairy free)
Decent pinch of salt
METHOD
1.Preheat oven to 180C.
2. Grate zucchini and add to a medium sized mixing
bowl.
3. Crack into same bowl 8 eggs and whisk together
until combined
4. Add extra vegetables, cheese and salt, then stir
together gently until all combined.
5. Spoon mixture into muffin tins - if silicone you
don’t need to grease, if not grease with butter or
coconut/olive oil. The muffins will rise quite a lot so
leave a little space for this!
6. Place in the oven and bake for 15-20 minutes
until set.

Notes:

Other options for vegetable filling could be

sundried tomato, cooked pumpkin or cauliflower,
mushrooms, baby spinach. You could also add
some meat products like chopped ham, cooked
chicken/bacon or tinned tuna/salmon!

WIll keep in fridge for up to 3 days or freezer for up

to 3 months.
THE
PROCESS
HOLISTIC
INNOVATION.
CREATIVITY.
CONNECTEDNESS.
MINDFULNESS.
SPIRITUALITY.
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