These Healthy Spinach Egg Muffins (Baby-Led Weaning) are made with simple ingredients and are like a mini frittata that your little ones will love!! Loaded with fresh spinach and mozzarella cheese, this recipe is the perfect nutritious baby-led weaning breakfast!
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Table of Contents
Healthy Egg Muffin Cups
With little kids, we all know that mornings are very busy! I always have a batch of these healthy spinach muffins in the freezer for my little girl! You can whip up a large batch and freeze them for a quick baby-led weaning breakfast. All you must do is thaw them in the microwave for 15 seconds!
Reasons to Love These Healthy Spinach Egg Muffins
- Easy to make with simple ingredients for busy mornings!
- Iron and protein-rich.
- Perfect for breakfast, snack, lunch, or even dinner.
- Easily customizable, add any veggies and cheese you like!
- Freeze well for a quick protein-rich meal.
- They are soft and fluffy and have the perfect texture for babies to chew! These are also great for baby-led weaning.
Ingredients to Make Spinach Cheese Egg Muffins
- Fresh baby spinach: make sure the spinach is thoroughly cleaned. Spinach leaves are sliced and then mixed into scrambled eggs. This is a great way to add leafy greens to babies’ and toddlers’ diets.
- Greek yogurt: use unsweetened whole milk.
- Oat flour: store-bought, or you can make your own by pulsing old-fashioned oats in a food processor until the desired consistency. You must add some flour for structure and texture; otherwise, the muffins will not hold their shape well.
- Eggs: The main ingredient in this recipe! Eggs are whisked and combined with other ingredients to create the easiest muffins! I like using organic pasture-raised or free-range eggs.
- Cheese: I used mozzarella cheese for a lower sodium content, but any cheese, parmesan, cheddar, and feta cheese work great in this recipe!
- Green onions: finely chopped. I like using green onions, but you can also add onion powder or garlic powder if you prefer!
- Baking powder: To make the muffins fluffier.
Step-by-Step Instructions
These are the basic instructions to make the best healthy breakfast recipe!
Prepping:
- Wash and finely chop the fresh spinach. You can do this using a knife / kitchen scissors, or a food processor (my preferred choice).
- Wash and finely chop the green onions.
- Preheat the oven to 350F.
Cooking:
- In a medium bowl, whisk the whole eggs.
- Add all the remaining ingredients to the egg mixture and thoroughly whisk until fully incorporated.
- Prepare a mini muffin pan or a regular muffin pan with non-stick cooking spray (make sure to grease it well to avoid sticking).
- Evenly distribute the egg mixture into each muffin cup until 2/3 full. This will yield between 10-12 muffins.
- Bake at 350F for about 30 minutes until the eggs have firmed and the muffins are golden.
- To avoid scratching, use a silicone spatula to remove the egg bites from the muffin tin. Serve warm or refrigerate/freeze for later.
Recipe Tips
- Let the muffins cool and store them in an airtight container in the fridge or freezer.
- You can make ½ batch unsalted for babies <12m old and add a pinch of salt for the rest of the family. Label the muffin tin with freezer tape to identify which muffins are unsalted.
- Alternatively to spraying the muffin pan, use parchment paper to prevent the eggs from sticking to the pan or use a silicone muffin pan. Do not use regular cupcake liners, as these will stick to the egg muffins.
- You can easily adapt this recipe to include your favorite fillings.
- To use frozen spinach, let it thaw and remove any moisture by squeezing it. My preferred choice is using fresh baby spinach for the best results!
- You can make these mini muffins or regular-size muffins. When using a mini muffin pan, reduce the cooking time to 15 minutes.
Tools Needed
- Muffin pan
- Whisk
- Medium size bowl
Serving Suggestions and Substitutions
- These cheese egg muffins can be served for breakfast or lunch/dinner. We love pairing these with a side of fruit and crackers or toast.
- The sky is the limit when creating unique fillings to make egg muffins. You can substitute the spinach with your favorite veggies, such as red peppers, mushrooms, peas or kale. If using veggies with a lot of water content, such as zucchini or carrots, remove the extra water, squeezing it out using a clean towel.
- Mozzarella cheese can replace Parmesan cheese, cheddar cheese or feta cheese.
Storage Instructions
Refrigerator: Store the egg muffins in an air-tight container for up to 3 days.
Freezer: Let the spinach bites cool down, then place them in a freezer bag and freeze for up to 2-3 months.
Reheating: To reheat, remove the muffins from the freezer and microwave for 15 seconds (for one muffin). If defrosting more than one muffin at a time, add 15-second increments until warm.
Frequently Asked Questions
Yes, remove the yolks and whisk the egg whites only before mixing the other ingredients and follow the recipe as described. For babies, toddlers, and kids, ideally, serve the entire egg as most of the nutrition is found in the yolk.
Definitely! Once the muffins are baked and cooled, add them to freezer bags and freeze for 2-3 months!
These spinach egg cups are high in iron. When paired with a Vitamin C fruit, the iron is more readily absorbed by the body.
If you make this recipe, I would love to hear your comments below!
🥣Recipe
Healthy Spinach Egg Muffins (Baby-Led Weaning)
Equipment
- 1 Whisk
Ingredients
- 2 cups spinach
- 1 cup greek yogurt
- 4 tbsp oat flour
- 4 eggs
- 2/3 cup mozzarella shredded
- 1/4 cup green onions
- 1 tsp baking powder
- 1/4 tsp salt omit for babies <12m old
Instructions
Prepping
- Wash and finely chop the fresh spinach. You can do this using a knife/kitchen scissors, or a food processor.
- Wash and finely chop the green onions.
- Preheat the oven to 350F.
Cooking
- In a medium bowl, whisk the whole eggs.
- Add all the remaining ingredients to the egg mixture and thoroughly whisk until fully incorporated.
- Prepare a mini muffin pan or a regular pan with non-stick cooking spray (make sure to grease it well to avoid sticking).
- Evenly distribute the egg mixture into each muffin cup until 2/3 full. This will yield between 10-12 muffins.
- Bake at 350F for about 30 minutes until the eggs have firmed and the muffins are golden.
- Use a silicone spatula to remove the egg bites from the muffin tin to avoid scratching. Serve warm or refrigerate/freeze for later.
Notes
- Let the muffins cool and store them in an airtight container in the fridge or freezer.
- You can make ½ batch unsalted for babies <12m old and add a pinch of salt for the rest of the family. Label the muffin tin with freezer tape to identify which muffins are unsalted.
- Alternatively to spraying the muffin pan, you can use parchment paper to prevent the eggs from sticking to the pan or use a silicone muffin pan. Do not use regular cupcake liners as these will stick to the egg muffins.
- You can easily adapt this recipe to include your favorite fillings.
- To use frozen spinach, let it thaw and remove any moisture by squeezing it. My preferred choice is using fresh baby spinach for the best results!
- You can make these mini muffins or regular-size muffins. When using a mini muffin pan, reduce the cooking time to 15 minutes.
Nutrition
Other Spinach Recipes You May Like
This was a total hit with my 1 year old. thank you for sharing! 😊
Hi Joanna! I am so happy to hear! Thanks for rating and taking the time to comment!
My son loves these, thank you! If you defrost them in the fridge overnight do you need to reheat they or can they be eaten cold?
Hi Kerry! I always warm them up as my kids and I prefer them warm/hot. But they are fully cooked so you could eat them out of the fridge if you prefer them this way!