The perfect way to sneak extra veggies into your baby or toddler’s diet!
Some times Baby Led Weaning is all too convenient in that, now that my daughter has the ability to feed herself table foods, I often cop out and hand her whatever cereal is close by. I try to justify this by only having organic cereal on-hand, but the truth is, it is imperative for babies to be getting iron and other nutrients from the food they are consuming.
I made these egg muffins in an attempt to give Sugar Plum more veggies while still letting her self-feed, and it was also a way I could sneak in some rice cereal that I have left over. A couple months ago hubs got me these silicone cupcake liners that have made my world of baking so much easier, and they were ESPECIALLY lifesavers when it came to this egg recipe.
What you need [makes 6 muffins]:
-5 eggs [i used organic, free range]
– 2 tbs rice cereal
-1/4 c. of coconut milk [or any other milk]
-1 carrot peeled [specifically use the peels]
-1/4 cup of onion
-1 cup spinach
-2 TBS olive oil
Preheat oven to 360. In a skillet heat the olive oil, onion, carrot shavings, and spinach. Sautee until the onion is clear, then remove from heat. In a small bowl, whisk together the eggs, milk and rice cereal and set aside. Scoop sauteed veggies into a lined muffin tin. Pour the egg mixture over the veggie cups and bake for 25 minutes.
My little one sure did enjoy them! [I did too!]