We love giving eggy bread as a breakfast option to our baby, but sometimes it can look a little beige and bland. I’ve raved about how we’ve used beetroot that we found cheaply in the supermarket to make a huge range of recipes (see the box below) and I thought why not try it with eggy bread for babies to make a delicious breakfast that’s full of nutrients too?
Why use Beetroot?
Beetroot is becoming a baby led weaning staple ingredient for us at the moment. Why give beetroot to your baby? Well, it contains a whole load of vitamins and minerals which are great for baby:
- vitamin C
- vitamin b6
All of these nutrients will be beneficial for your baby to consume whilst the fibre could potentially help with constipation.
Beetroot is pretty cheap too, I picked up a packet from Tesco for less than 90p and it has made us four portions of beetroot pancakes, three portions of beetroot pasta sauce and five portions of these baby led weaning burgers, so it’s certainly excellent value for money.
If you’re wondering about the taste – I couldn’t actually taste the beetroot in this eggy bread recipe, but you can always add a teaspoon of vanilla extract if you want to add a slightly sweeter taste to them.
Eggy bread is super popular amongst Mums because of the lack of mess it involves compared to offering scrambled eggs on toast or an omelette thanks to the eggs adhering to the bread when you cook it. Baby led weaning is of course a messy business, but we keep the mess at bay with a BiBaDO coverall bib, a plastic catch-all bib and by using the Ikea Antilop highchair which has a large tray.
Eggs are fine to offer to babies from six months+ as long as there are no known allergies in your family, but of course, the first time you offer them, make sure you look out for any reactions and contact your pediatrician or GP if you have any concerns.
Looking for an egg free beetroot recipe? Try these vegan beetroot muffins.
I hope you enjoy this beetroot eggy bread baby recipe and I’d love to hear what you think in the comments. I’d also love it if you could share the pin below if you use Pinterest so more people can see and read this recipe.
- 1 egg
- 40-50 grams cooked beetroot
- splash whole milk
- 2 slices bread
- 1 tbsp butter
- Use a blender to puree the beetroot using a splash of milk. Add the puree to a bowl along with an egg and whisk thoroughly until frothy.
- Soak the slices of bread into the beetroot and egg mixture, one slice at a time. Meanwhile heat the butter in a frying pan on medium heat.
- Add the bread and cook on each side for a couple of minutes. Remove from the heat, slice into three fingers and allow to cool fully before serving to baby.
Amount Per Serving: Calories: 307Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 503mgCarbohydrates: 58gFiber: 10gSugar: 41gProtein: 11g