Know anyone having a baby? My brother Tom made these luscious little treats for Molly when she had Sierra. I made them for Christine when she had her twins. These are simple, nutritious, power-packed nuggets of protein and vegetables for the new mom to devour between nursing sessions.
I remember my own personal postpartum periods: what do I need more, sleep or food? Always a toss-up. But if someone has filled your freezer with these egg-veggie treats, you can thaw and eat with ease.
Postpartum Egg-Veggie Treats
- 9 eggs
- 1 lb frozen spinach
- 8 oz grated cheddar
- Salt and pepper to taste
- Vegetable oil spray
Begin by spraying the twelve spaces in a cupcake tin with vegetable oil spray. Preheat the oven to 350°F.
Thaw the spinach, squeeze all the water out, and chop.
Beat the eggs, add the spinach and cheese, and mix thoroughly. Add about ½ tsp salt and ½ tsp pepper.
Divide into the twelve cupcake cups and bake for 20-30 minutes. Cool and pop into the freezer, but if you are doing this at the new mother’s home, she will probably eat a few before you can freeze them. I know this from experience.
