Veggie Egg Muffins
Mini baked egg bites with spinach and cheese. Make a batch on Sunday and breakfast is done.
Ingredients
- 4 large eggs
- 1/4 cup whole milk, breast milk, or formula
- 1/2 cup spinach, finely chopped
- 1/4 cup shredded low-sodium cheese, such as mozzarella
- 2 tablespoons finely diced soft-cooked bell pepper (optional)
Steps
- Heat the oven to 350°F and grease a mini muffin tin well.
- Whisk the eggs and milk until smooth.
- Stir in the spinach, cheese, and pepper.
- Fill each cup about three-quarters full.
- Bake 12 to 15 minutes, until fully set in the center with no runny egg.
- Cool 5 minutes, then run a knife around the edges to pop them out.
How to serve by age
6 to 8 months: Cut each muffin into strips about the size of an adult finger.
9 to 12 months: Cut into small, bite-size pieces.
12 months+: Serve whole. Regular-size muffins work too; bake about 20 minutes.
Allergen notes
Contains egg and milk. Introduce egg and dairy on their own before serving them together, so you know which food caused any reaction. Talk to your pediatrician first if your baby has severe eczema or a known egg allergy.
Storage tips
- Fridge: airtight container up to 3 days.
- Freezer: freeze on a tray, then bag. Keeps about 2 months.
- Reheat in the microwave in short bursts, then check the center is warm, not hot.
Want a whole week planned for you?
Pick your baby's age and we'll email a free 7-day first foods plan, with new foods spaced out the way pediatric guidance suggests.
More ideas: all WeanWell recipes or BLW breakfasts for 9 to 12 months.
