Cooked - Butternut Squash Egg Muffins For Baby - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Butternut Squash Egg Muffins For Baby

12.0

7 eggs

2 Tbsp milk

¼ cup quartered tomatoes

1 medium bell pepper, diced

½ cup shredded cheese

½ cup butternut squash, diced

½ tsp garlic powder

½ tps Italian seasoning

¼ tsp salt

⅛ tsp pepper

Select all/reset

Preheat oven to 350.
Combine all ingredients in a medium bowl and whisk well.
Pour into a greased muffin pan until cups are about ⅔ full.
Bake for 20 minutes, or until egg muffins are cooked through.

Loading...

Privacy Policy Cookie Policy Terms of Service