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Lily's Egg Muffin Recipe

Lily's Egg Muffin Recipe

Let’s be honest you guys..

I’m pretty fortunate that my baby loves to sleep, also he loves food! Two of the most challenging things we have as mothers when it comes to our children. From the time Felix was six months, I started introducing him to some purees. i pureed sweet potatoes, squash, a few greens and he loved it all. He absolutely loved it. Once he hit eight months I started to introduce solids and giving him the foods we ate. Of course I had spoken to our family doctor about it, I inquired about adding salt and seasoning and the one thing my doctor say was, “listen, our kids need flavour”. He gave me the okay to season Felix’s food and even encouraged it. They are at the age when they're getting used to flavours and new foods.

So Im going to share with you guys one of my most favourite recipes to make Felix, The Egg Muffin recipe (the boy LOVES them). This recipe is perfect for lunch, for breakfast, shoot I’d even make it for dinner. They're so easy to make that I can always switch up which vegetables I use. This particular one I am sharing with you guys is the spinach egg muffins ( again, so easy to switch out what you don't like). I really do hope that you guys enjoy it. PLEASE make sure your kids are not allergic to anything I have included in here.

Please let me know what you guys think of the recipe. Also if you have any other questions or request feel free to comment down below or shoot me a message. I’d love to share more recipes including my favourite, the banana covered pancake (so good!).

Tip: I usually make my filling the night before and keep it in the fridge. I find that cooking the vegetables before hand really bring the flavours to life (I’m an African, I need flavour ya’ll!) Then in the morning I just whip up my eggs and its good to go.

3/4 cup of Cherry tomatoes
1 & half cup of Leafy greens (kale,spinach, collard greens
1 Onion
1/2 teaspoonsof Salt
1/2 teaspoon of Pepper
1/2 teaspoons of Paprika
3/4 cup of Chicken broth
10 Eggs
1/2 cup Milk
12 count muffin pan
Step 1:
Cut up one onion, cut 3/4 cup of cherry tomatoes in half and set aside
Beat ten eggs with 1/2 cup of Milk, a little bit of pepper (really depends on preference ) , 1/4 teaspoon of salt 1/4 teaspoon of paprika, 1/4 teaspoon of onion powder (NOT onion salt) AND set aside
Step 2:
Add 1 tablespoon of olive oil or vegetable oil in a nonstick in pan, add onions and cook till soft, add cherry tomatoes and cook for about a min, add half of the 3/4 cup of chicken broth into the onion and tomatoes mix, let the sauce cook down then add your leafy greens with a little bit of salt and pepper. Cook for another minute and add the remaining chicken broth, let that simmer till all the sauce is gone and veggies are cooked. Set aside

1.    Heat oven to 350
 2.    Get your 12 count muffin pan and spray with cooking spray( super important step, greasingthe pans with oil will not work, the eggs will stick!)

 3.    Scoop about one to two table spoon of veggie mix into each pan and pore the egg mix on top of the veggie mix and garnish with cheese if you desire .

 4.    Set timer to 25min, pop the egg muffins into the oven and ENJOY when done!