I asked on Instagram stories yesterday what kinds of recipes you guys would like to see more of and the overwhelming response was a) slow cooker recipes and b) toddler/baby friendly recipes. Well, okay then! We can work with that. It turns out those are the two recipe types that I am also searching for because let’s get real — there just aren’t enough hours in the day and I don’t have time to be a slave to the stove with two little ones running around. Amen?
I’ve made these egg muffins now a few times and am very excited to finally share the recipe with you guys today! These are LUKE’S favorite (yup, my seven month old!) and they are also easily packed into preschool lunches or eaten as an energy boosting midday snack yourself. Did I mention they are an absolute breeze to throw together?
I love how wholesome these little muffins are. Call them muffins, frittata, quiche, egg cups…call them whatever you want. They are perfect for breakfast on the go and the only ingredients are eggs, kale, quinoa and shredded cheese. I used mozzarella because that’s what I had on hand, but you could also get crazy with feta, goat or cheddar.
We’ve been doing a modified version of babyled weaning with Luke (he has both purees and “finger food” on a daily basis) and these have been the biggest hit thus far. I thought they would be messier, actually, with the quinoa and all, but it’s actually not bad. And it takes him a little bit to eat one so that buys me some extra time as well. 😉
I hope you guys like these! I have been making a batch a week to keep on hand in the fridge and love how versatile the recipe is. I’ve also made them using zucchini instead of kale…and next time I might try spinach and goat cheese. Let me know what fun varieties you come up with!
- 1/2 bunch kale finely chopped, about 1/2 cup
- 3 eggs
- 1/3 cup dry quinoa
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic salt
Combine the dry quinoa in a small saucepot with 2/3 cup water and bring to a boil. Simmer for 10 minutes, or until quinoa is done. Fluff with a fork.
Preheat the oven to 350.
Place the cooked quinoa in a large bowl. Add the eggs, cheese, finely chopped kale and garlic salt. Beat well until combined.
Divide mixture into greased muffin tins (make sure you really grease these well. I used olive oil!).
Bake for 20 minutes or until puffy and golden. Let cool 10 minutes before removing from muffin tin.