Listen, I’m all about toddler recipes that can be made in batches so there is less work, clean up and over all fussiness. These egg, quinoa and broccoli bites are tasty, pack great nutrition and honestly they’re also very adult friendly. I had a few muffins to myself, shared a few with a local friend and the rest went right in Shaan baby’s cute little belly.
How to Make Chees Egg, Quinoa & Broccoli Muffins :
- Preheat the Oven to 350 degrees.
- Use a food processor for the broccoli and its SO easy and quick. If you don’t have a food processor, a mini chopper works great, or you can give it a few pulses in a blender, but remember you don’t want puree. You could also use a large knife to chop it all up finely.
- Cook the quinoa according to package directions. I cooked 1/2 cup of uncooked quinoa (according to your package directions) and with whatever cooked quinoa I didn’t use up, I tossed into Shaans other meals like pastas and salads.
Want to check out my favorite kitchen essentials? Check out this master list here where you can find all my faves!
How to Store:
- I keep the muffins in a tupperware container for about 2-3 days in the fridge and they’ve done great! You can serve these cold, right out of the fridge, or pop them in the microwave for about 15 seconds or warm up on a stove.
- If you are freezing them, layer them in one layer with strips of parchment paper between each layer. You can simply just pop them in the microwave when ready to serve.
Also check out my other favorite toddler recipes : Veggie & Rice Soup, Chicken Soup, & Turmeric Pasta!
