Mini egg muffins! I mean, what could be cuter, right?!
I you asked, I’ll tell you: a shirtless nine-month old scarfing down said muffins while pumping both her fists enthusiastically into the air when I tell her to “Stick ’em up, cowgirl!”
Is it bad that I’m teaching my daughter these kind of useless party tricks?!
Bea crushed it at her 9 month appointment last week. She is a long and lean little chickpea, clocking in at 16lbs (16th percentile) and 28 inches (68th percentile), and she pulled out all the stops for the doctor: clapped her hands, refused to stop crawling/standing/moving/squirming, and was her typically happy, chatty, social self, despite the fact she was in the process of cutting a major front tooth. Not to be that annoying proud parent but….yeah, I’m pretty proud of her.
I love this tiny little human so.
Throughout the past month Beatrix has been exerting her independence, and she has been very keen on feeding herself. We’ve gradually moved away from purees and towards more “real” foods, as per the recommendation of her pediatrician and also according to her cues (grabbing at any and all foods we happen to be eating). As the weeks go by we’ve gone from a (very messy) hand-to-mouth target hit rate of about 25% (which meant lots of squished raspberries in all the cracks and folds of EVERYTHING) to a pretty impressive success rate, and we’ve been experimenting with all sorts of easily grab-able foods: bits of chia flecked whole wheat pancakes, tiny chunks of roasted chicken, carrots, and parsnip, and a variety of meatballs, some of which I posted about last week on Instagram.
I got such a great response when posting that recipe (which you can find here) and had a lot of positive feedback from friends who made the meatballs for their littles, and thought I’d try out posting a few more babe-friendly recipes. That said, despite the fact that I did indeed make these for Baby Bea, they are in no way limited to being just baby food (and neither are those meatballs – they make an awesome quick snack or supper when dunked into an herby-yogurt sauce!). I ate four of these mini muffins for breakfast this morning, and they are absolutely perfect – savory and satisfying but super healthy, and their individual mini-muffin sized servings make it easy to keep portions under control.
This is SUCH an easy to adapt recipe, with a formula that you can mix and match and swap and change to your liking, and according to whatever you have kicking around in your fridge.
Swap spinach out for: kale, beet greens, arugula, swiss chard, collard greens, pea tendrils….etc, etc
Swap bell pepper and tomatoes out for: mushrooms, leeks, green onion, asparagus, avocado, cooked squash, artichoke hearts, leftover roasted vegetables…etc, etc
Swap shredded white cheddar out for: crumbled feta, goat cheese, swiss, gruyere, smoked gouda, muenster, parmesan, manchego…etc, etc
And you can add in a meat protein, such as: flaked smoked salmon, crumbled chicken or pork sausage, leftover finely chopped steak, tiny cubes of ham, pulled pork, crumbled bacon…etc, etc.
Basically any combo of leafy green/vegetable/and cheese and/or protein would be lovely in these delightful little muffins, and they are just as perfect for a baby or toddler as they are alongside a salad for a lovely light lunch.
(Or, if we’re being real, scarfed down in the car in two seconds flat when you realize you’re late for aforementioned doctor’s appointment. #Accurate)
Would you like to see more babe-friendly recipes like this? No? Yes? Do let me know!
- 9 eggs (preferably the best you can find - free range, organic, and/or locally sourced)
- ¼ cup whole milk
- 4-5oz fresh baby spinach, very finely chopped
- 1 bell pepper (preferably a sweet red or orange variety), finely diced
- 10-12 grape tomatoes, finely diced
- 2 oz cheddar cheese (optional), shredded finely
- kosher salt and fresh cracked pepper
- your favorite coconut oil spray or cooking spray (for the muffin tins - I like Trader Joe's coconut oil spray)
- Heat your oven to 400F. Spray your muffin tins with the nonstick cooking spray of your liking.
- In a large mixing bowl (preferably one with a pour spout), crack your eggs, add the milk, and add a generous pinch of kosher salt and a few grounds of fresh pepper. Whisk the eggs until they are well combined with the milk and spices.
- Heap the chopped spinach into each muffin cup; the spinach should fill nearly ½ of each cup. Top each cup with an equal amount of the bell pepper and the tomato. Carefully pour the egg mixture into each muffin tin, filling it just up to the brim but being careful not to let it spill over (go slowly!). Top each muffin with a few shreds of the cheese (if using), and pop the tins into the oven.
- Bake the muffins for 10-15 minutes, or until the middles of the egg muffins are set and firm and golden brown around the edges. Let cool in the tins for 5 minutes, then transfer to a plate; they will shrink up a bit as they cool.
- These taste great while still warm from the oven or at room temperature. Store the egg muffins covered in the fridge for up to 3 days, or store in the freezer in a zip top bag and reheat for 20-30 seconds in the microwave before serving.
Swap spinach out for: kale, beet greens, arugula, swiss chard, collard greens, pea tendrils....etc, etc
Swap bell pepper and tomatoes out for: mushrooms, leeks, green onion, asparagus, avocado, cooked squash, artichoke hearts, leftover roasted vegetables...etc, etc
Swap shredded white cheddar out for: crumbled feta, goat cheese, swiss, gruyere, smoked gouda, muenster, parmesan, manchego...etc, etc
And you can add in a meat protein, such as: flaked smoked salmon, crumbled chicken or pork sausage, leftover finely chopped steak, tiny cubes of ham, pulled pork, crumbled bacon...etc, etc.