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Baby Led Weaning Egg Muffins

We love eggs in our house, in fact it is one of our absolutely favourite healthy breakfasts ever! But, how do you give eggs to a new baby starting baby led weaning? In little baby led weaning muffins of course! The best part about this recipe is that it is full of yummy ingredients, veggies, cheese, they are easy to pick up for little hands and boy do they taste amazing! I make a GINORMOUS batch and freeze the lot of them! That way I always have a healthy breakfast or snack on hand for those busy days.

Easy Egg Breakfast Muffins are a healthy breakfast option for baby led weaning. Soft eggs and finely dices tomatoes, bell pepper, and spinach are easy for baby to chew even without teeth. #babyledweaning #babyledfeeding #breakfastrecipe Egg Muffins Recipe Image2

This recipe makes 24 mini muffins or 12 large. I packed in a kids handful of veggies into each one; spinach, peppers, tomatoes, topped with a little cheese and voila! Delicious healthy breakfast muffins that are the perfect size for baby led weaning and a brilliant finger food for babies too! 

Egg Muffins Recipe Image3 Egg Muffins Recipe Image4 Easy Egg Breakfast Muffins are a healthy breakfast option for baby led weaning. Soft eggs and finely dices tomatoes, bell pepper, and spinach are easy for baby to chew even without teeth. #babyledweaning #babyledfeeding #breakfastrecipe

 

If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.

Aileen xoxoxo

Easy Egg Breakfast Muffins are a healthy breakfast option for baby led weaning. Soft eggs and finely dices tomatoes, bell pepper, and spinach are easy for baby to chew even without teeth. #babyledweaning #babyledfeeding #breakfastrecipe

Baby Led Weaning Egg Muffins

Prep time

20 minutes

Cook time

25 minutes

Servings

24 Mini Muffins

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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5 from 6 reviews

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Ingredients

6 eggs
60ml (1/4 cup) milk
1 teaspoon butter
1 large handful of spinach
6 cherry tomatoes
1 red bell pepper
200g buffalo mozerella diced
Black pepper to season

Method

  1. Pre-heat oven to 180ºC.
  2. Whisk together the eggs and milk until they are light and fluffy.
  3. Use the butter to lightly coat a muffin tin then, divide the mixture equally into a muffin tin. They should all be roughly half filled.
  4. Finely chop the spinach and pepper and quarter the cherry tomatoes. Place about a tablespoon of spinach leaves into each muffin, top with a little pepper and add half of a tomato to each one.
  5. Add a little cheese to each muffin then a sprinkle of pepper. Finally use a spoon to press the vegetables down so they are covered in egg.
  6. Bake in the oven for 25 minutes until golden.
  7. Cool before serving.
Baby Finger Foods BLW Muffin Recipes BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Breakfast Easter Recipes Egg Recipes Freezer Friendly Recipes Gluten Free Lunchbox Winners Make Ahead Recipes Mother’s Day Nut Free Quick and Easy Recipes Recipes for Fussy Eaters Spinach Recipes Spring Recipes Toddler Recipes Vegetable Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:


Bhavini Parmar
4.18.2021

These are fantastic I added oregano to the egg mix. My 10 month year old is loving these. I’ve also experimented with shaped silicone molds. So she has bunny and teddy bear shaped egg muffins.

I’ve also found them great as a healthy snack for myself.

Thank you for sharing!

Melissa
5.19.2021

I absolutely love your recipes ! My daughter has just turned 6 months so I’m new to BLW. How do you reheat the muffins when you have frozen them ?
Thank you !

Lisa
7.2.2021

Yes, I’m curious too. How do you reheat after freezing.

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