Spinach and cheese egg muffins for the little hands

How would you like to prepare all of the week’s breakfasts in a single morning? I know that it’s very convenient, so I’ll share this simple recipe that will save your life! The easy and delicious egg muffins with spinach and Mini Babybel cheese, are perfect for baby-led weaning and for working parents. You can prepare them on a Sunday with any vegetables you have at hand, and wake up the following mornings without worrying about what you’re going to make. You’ll just warm them up and offer them! So simple! And you can also make more and store them in the freezer. Come, let me tell you my tips and what you’ll need to make them.  

What we are going to need

• Eggs. Alright, this is a given as we’re making egg muffins. Prefer free-range or organic eggs, and you’ll need as many eggs as the egg muffins you want to make.
• Mini Babybel Original. The Babybel cheese is made with pasteurized cow milk, from free-range cows, without any preservatives, artificial colourings, aromas, or flavours. It’s rich in calcium and creates a perfect combination with our egg muffins! You’ll need to chop them.
• Vegetables. Onion and spinach, but you can add anything you happen to have in your fridge.
• Spices. Our beloved sweet paprika and turmeric.

Tips

• In general, the huge benefit of this recipe is that you can adjust it to the ingredients you have in your fridge.
• A general rule is to remember that you’ll need as many eggs as the egg muffins you’re going to make. And by extension, you’ll need half as many Mini Babybel Original pieces, so for 10 egg muffins, you’ll need 5 pieces of cheese.
• You’ll see the egg muffins rise in the oven and then deflate a little as they grow cold, and it’s natural since this recipe has no flour. As I said, I wanted to keep it simple and with few ingredients.
• If you want, you can add the ingredients (vegetables, cheese) first in the muffin moulds and add the eggs later, or the other way around. I preferred to add the ingredients first.
• Don’t overfill the muffin moulds.
• The egg muffins can be stored in the fridge for 4 days, while you can store them in the freezer for 3 to 4 months.
• If you use a non-stick muffin tray, make sure to oil it well. Ideally, use muffin silicone moulds.

How the little hands can help

• The little hands love breaking the eggs and whisking them.
• They can also cut the cheese with a training children’s knife.
• You can ask them to spread out the muffin moulds.

For more breakfast ideas, you can read the article “11+1 ideas for breakfast, for babies, toddlers, and children” and download the free printable material.

See also

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.