I thought I was short on time to meal prep before I had a baby but now the window is even shorter. Eating a healthy and fulfilling breakfast that I can grab during the week and weekends is so important. I need the sustenance to be able to keep up with my little man! More importantly, when I have the time to meal prep, my entire week seems to be just a little bit easier. These vegetable egg muffins are SO easy to make and I love that they are also freezer friendly. I make a double batch of these to keep in the refrigerator and freezer. Not only is this a great low FODMAP breakfast but it’s also a super easy baby-led weaning recipe. My baby LOVES these egg muffins so much that he starts kicking his legs with excitement! Can you get a better recommendation than that?
