Baby Led Weaning Egg Muffins

By Aileen Cox Blundell

We love eggs in our house, in fact it is one of our absolutely favorite healthy breakfasts ever! It’s perfect quick, healthy breakfast option for your baby and toddler. 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, and 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. 

Try this simple breakfast recipe if you have a picky eater as well. The cuteness of the little egg muffins is sure to make even the fussiest of eaters curios about what these egg cups have in store.

Jump to recipe here!

How many do these egg muffins feed?

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!

Make the clean up process even easier by using a silicon muffin tin or muffin cups. The egg muffins will slip right out of the tin without any mess!

Make these mini muffins with any veggie combination!

One of the best parts about these healthy breakfast muffins is that they are SO customizable! I love to put a finely chopped handful of veggies into the egg mixture to add the extra boost of healthy vegetables for my baby. I use spinach, pepper, and tomato in this recipe, but feel free to swap out those veggies for whatever you like. Some other great options to add would be some finely chopped mushrooms, broccoli, potato, or onion!

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

Aileen xoxoxo

Baby Led Weaning Egg Muffins

4.48 from 17 votes

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes minutes

Servings: 24 Mini Muffins

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A healthy breakfast muffin option for baby led weaning. Soft eggs and finely dices tomatoes, bell pepper, and spinach are easy for baby to chew even without teeth.

Ingredients

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

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Method

• Pre-heat oven to 180ºC.
• Whisk together the eggs and milk until they are light and fluffy.
• 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.
• 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.
• 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.
• Bake in the oven for 25 minutes until golden.
• Cool before serving.

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Recipe Notes & Tips

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