As your baby begins their exciting journey into self-feeding with baby-led weaning (BLW), it’s important to offer them meals that are nutritious, easy to eat, and full of flavor. BLW allows your baby to explore different textures and develop their motor skills as they feed themselves.
In this post, we’re sharing a simple yet delicious recipe for Veggie-Packed Egg Muffins. These muffins are perfect for your baby’s growing needs, packed with protein, vegetables, and healthy fats. They’re easy to make, and can be enjoyed warm or cold, making them a great addition to your baby’s meal plan.
Recipe: Veggie-Packed Egg Muffins
Why It’s Great for BLW:
These egg muffins are not only quick and easy to make, but they’re also portable and packed with nutrients. They’re ideal for helping your baby develop their self-feeding skills while providing essential vitamins, minerals, and protein to support their growth.
Ingredients:
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4 large eggs
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½ cup spinach, finely chopped
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¼ cup bell pepper, finely chopped
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¼ cup zucchini, grated
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¼ cup shredded cheese (cheddar or mozzarella)
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1 tablespoon olive oil or butter
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A pinch of salt (optional, for babies over 1 year old)
Instructions:
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Preheat the Oven and Prepare Muffin Tin:
Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or butter, or use muffin liners to make cleanup easier. -
Sauté the Vegetables:
Heat olive oil or butter in a skillet over medium heat. Add the chopped bell pepper and grated zucchini to the pan, cooking for 2-3 minutes until soft. Add the spinach and cook for another minute until wilted. Remove from heat and let cool. -
Beat the Eggs:
Crack the eggs into a mixing bowl and beat them until well combined. Add the sautéed vegetables and shredded cheese to the eggs, stirring until everything is mixed evenly. -
Fill the Muffin Tin:
Spoon the egg and veggie mixture into the muffin cups, filling each about three-quarters full. -
Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the egg muffins are set and golden on top. You can check their doneness by inserting a toothpick—if it comes out clean, they’re ready. -
Cool and Serve:
Let the muffins cool for a few minutes before serving to your baby. They can be enjoyed warm or at room temperature, making them a versatile meal option.
Why This Recipe is Perfect for BLW
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Easy to Eat: The mini muffin size is great for little hands to grab, making it easy for your baby to practice self-feeding.
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Nutritious: Eggs are a great source of protein, while the veggies provide essential vitamins and minerals to support your baby’s growth and development.
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Customizable: You can adjust the vegetables based on what your baby likes or what you have on hand. Sweet potatoes, peas, or broccoli also work wonderfully in this recipe.
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Meal Prep Friendly: These muffins can be made in batches and stored in the fridge for up to 3 days or frozen for later, making meal prep a breeze.
These Veggie-Packed Egg Muffins are an excellent choice for your baby as they continue their BLW journey. Packed with protein, vegetables, and healthy fats, they offer a balanced meal in a convenient and easy-to-eat format. Perfect for self-feeding and full of flavor, this recipe is a great way to introduce your baby to a variety of tastes and textures.
Have you tried this recipe or made your own BLW-friendly muffins? Let us know in the comments below! Follow us for more simple, healthy, and delicious BLW recipes to support your baby’s feeding journey.