Spinach Egg Muffins
10–12 monthsBaked
10 minPrep
15 minCook
4Servings
MediumDifficulty
Mini egg muffins with spinach and cheese for iron-rich self-feeding.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Egg2 large
Spinach1/2 cup chopped
Cheddar Cheese20g grated
Steps
- 1Preheat oven to 175°C (350°F) and grease a mini muffin tin.
- 2Wash and finely chop a handful of fresh spinach.
- 3Whisk 2 eggs in a bowl.
- 4Mix in the chopped spinach and 1 tablespoon of shredded cheddar cheese.
- 5Pour mixture into mini muffin cups, filling each about 3/4 full.
- 6Bake for 12–15 minutes until set and lightly golden.
- 7Let cool and check muffins are soft and tender — they should be easy for baby to mash with gums. Cut into small pieces for serving.
