Veggie Eggy Muffin


Five minutes to prep – fifteen minutes to cook – feeds a family of four. Eggs are absolutely wonderful for baby weaning, all the way into childhood and beyond. They have an incredible fatty acid profile, almost identical to breastmilk, and are one of the few food sources of vitamin D, which for breastfed babies in particular is a vitamin that parents should be vigilant with. They are loaded with brain developing nutrients for baby, and actually contain a decent amount of iron. We’ve all heard it before ‘food before one is not just for fun’ – one reason why is because from around six months old, babies will have used up most of the iron stores that they were born with, so will soon need replenishing.

In my opinion, the perfect way to serve eggs for a weaning baby (six months up to around 18 months old) is with veggies or fruit. Which is why this recipe is perfect! Another quick option is a simple mashed up poached egg or medium boiled egg (runny-ish yolk) with a side of berries and banana OR mashed up of avocado with the egg and a side of papaya. Babies and toddlers really don’t need encouraging  to eat starchy carbohydrates, so finding opportunities to offer fruits and vegetables, alongside complete proteins, is a good way to keep the diet varied and encourage your child to eat a rainbow. The rainbow food choices will also add important micronutrients and phytonutrients to your baby or child’s diet. Enjoy!


5 eggs 

1/2 cup chopped spinach 

1 tomato

2 tbsp Greek yogurt

1/2 cup grated cheese 


(spinach can be reduced if it’s too intense to look at for the kiddos)


  1. Whisked eggs
  2. Chop spinach and tomatoes and then mix into eggs
  3. Add yogurt & cheese and mix 
  4. Fill a warm, greased baking tin or muffin cups, ensuring you have a balance of veggies & egg
  5. Bake 190/325 for 15-20 minutes
  6. Voila!


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