Healthy Egg Muffin For Baby Led Weaning and Toddler
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Eggs For Baby
Eggs are a brilliant first food for babies from around 6 months for baby-led weaning and work especially well for baby‑led weaning because they’re nutrient‑dense, easy to prepare in baby‑friendly shapes and textures, and naturally portioned for little hands.
They provide high‑quality protein, choline for brain development, and important vitamins and minerals, while being versatile enough to suit different stages of chewing and self‑feeding.
Simple recipes like fluffy pancakes, savoury muffins, soft omelettes and family‑style frittatas can be adapted to include vegetables, cheese or mild herbs, then cut into strips or wedges for babies to grasp and explore the flavours and textures safely.
Always ensure eggs are cooked through to reduce risk of foodborne illness, introduce allergens according to current guidance, and supervise your baby while they eat.
Grating Fruits and Veggies For Baby
Grating vegetables and fruits for baby‑led weaning and self‑feeding is an excellent technique because it creates soft, easy‑to‑grab textures that reduce choking risk while encouraging independent hand‑to‑mouth coordination; grated pieces break apart naturally when chewed, making them manageable for small mouths and promoting safe oral exploration, and the increased surface area releases flavours and aromas that entice little ones to taste new foods, while also simplifying preparation and offering versatile ways to combine nutrients in small portions.
Ingredient information
Eggs - Eggs are great for weaning and can be used in so many different kinds of recipes. From a muffin recipe to a simple quick breakfast such as a scrambled egg recipe, they can be so versatile and great for baby led weaning from 6 months old.
Milk - I have used whole milk for the recipe, but you can use a dairy free alternative such as oat milk or soy milk.
Courgette - When grated courgettes are a great baby led weaning ingredient perfect from 6 months old. They are great within this muffin recipe, and a great way to use up leftover veggies.
Carrot - I have added grated carrot for this recipe too. Grating veggies or fruit are great for baby from 6 months old.
Serving suggestion
The egg cups are a brilliant finger food using simple ingredients and would be great served with cucumber sticks, a slice of wholemeal toast and with a little butter.
A side of fruit such as strawberries and blueberries or great served on their own for your baby or toddler on those hectic mornings.
Feel free to add a little grated cheese on top before adding to the oven or even adding a little cube of mozzarella cheese before baking, such a great addition to the recipe.
Other healthy recipes you may enjoy similar to this one: Crustless quiche cups, Spinach muffins, Mini egg bites or Spinach and egg fingers.
Storage instructions
The baby egg muffins can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the easy egg muffins, you will need to make sure that the muffins have cooled down before transferring to either a freezer bag or airtight containers.
Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the air-tight container.
To defrost the muffins, leave in the fridge overnight and make sure that they are fully defrosted, before re heating.
To reheat, place the muffins in a oven proof dish and reheat 180C/350F for 5 minutes. They can be eaten at room temperature.
Once the muffins have been defrosted you will not be able to reheat or refreeze.
Equipment used to help with this recipe
Muffin cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Muffin pan - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Healthy Egg Muffin For Baby Led Weaning and Toddler
Healthy Egg Muffin For Baby Led Weaning and Toddler
An easy and quick recipe to make for a quick breakfast for busy mornings. Or a great recipe for batch cooking for the freezer.
Ingredients
Instructions
- Start by preheating the oven to 180C or 350F. Line a muffin tray with silicone cups or paper liners.
- Crack the eggs into a small jug followed by the milk and beat using a fork or a small whisk.
- Add the courgette and carrot to the milk and eggs and mix together using a fork until combined.
- Pour the egg mixture into the muffin cases, the mixture will make 6 egg muffins.
- Pop the tray into the oven for 30 minutes until cooked.
- Leave to cool in the tray and serve to your baby.
Notes
You can add in other veggies to the egg mixture such as mashed peas, mashed sweet potato and cheese to make a great baby food recipe.
You can use a dairy free milk such as soy milk or oat milk instead of whole milk for dairy free babies.
Feel free to double/triple the ingredients for a great batch cook. The muffins store really well in the freezer so great for meal prep.
Hope you and your whole family enjoy!
©The Petit Spoon
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This is an easy sugar free ice lolly recipe for those hot summer days or just for a nice, cooling treat! Suitable for baby-led weaning and for older kids too.