Veggie Quiche Cakes…and Protecting Yourself from the CIA in Your Microwave
I originally found this recipe over at BabyJake’sMom. I’m sure it’s just fine the way she has it, but I like to play with recipes as I make them because it’s fun! Here’s my edited version of her Veggie Quiche Cakes. These are great for baby led weaning, toddler finger foods, or an easy breakfast for your preschool kiddo.
Mix the following together in a large bowl:
- 1 cup whole wheat flour
- 1 cup chick pea flour
- 1/4 cup melted coconut oil
- 2 cans mixed veggies, drained
- 1 cup grated cheddar cheese
- 1 tablespoon baking powder
Spoon into greased muffin tins. I prefer to use silicone muffin tins
because they’re easier to get out after cooking.
Mix 4 eggs and 1.5 cup plain yogurt in a blender.
Pour egg mixture over muffins.
Bake at 350 for 35 minutes, or until egg is fully set.
Yields 21 muffins. I freeze them in the muffin tins, pop them out and store them in freezer bags.
When you’re ready to serve them, just microwave as many servings as you need. But watch out for those sneaky cameras while using your microwave. I like to hide behind a large beach towel while using mine.
And rest easy knowing these are baby-approved!
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