As I mentioned in my previous recipe, Sweet Potato Pancakes, I have a stock pile of purées to use so I’m trying to think up recipes for baby led weaning that can incorporate them.
Egg muffins are a huge favourite with Slimming Worlders because they are an easy way to get your vegetables in and they are pretty low calorie. Obviously, for Dexter I’m not interested in how many calories they contain, but I am interested in getting healthy veg down him.
I started by prepping a muffin tin by spraying it with Fry-light. I pop my egg muffins straight into the tin, you can of course use muffin cases.
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Next, I beat three eggs in a bowl and added pepper. That is your basic egg muffin recipe sorted. Now you can add whatever your heart desires. I added a cube of spinach purée and a cube of asparagus as well as lashings of cheese. I stirred it all up until it was well mixed.
To finish, I poured the mixture into the muffin tin, into six equal portions. I try to fill each muffin case half way full so the muffin has room to expand.
I popped it into my pre heated oven at 180C fan for 15 minutes.
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You can pre make these egg muffins as they taste delicious both hot and cold. They can be stored in the fridge for 48 hours as well. I made mine this morning ready for lunch so I wouldn’t have to bother waiting for them to cool.
Dexter found them easy enough to pick up and once they were heading for his mouth, they broke apart easily. More ended up on the floor than in his mouth but he had a good go at all four muffins. I found that he needed lots of sips of water to wash them down, so bear this in mind.
Is this something you’d like to try with your baby? Let me know how you get on!