Hello, gourmet baby! Egg muffins for baby this morning, perfect finger food, fun and packed with good nutrients. This boy is now 10 months and he’s all over these muffins. 🙂
I aim to keep mealtimes interesting and fun because in our family food is so much more than just fuel. It’s an outlet of creativity and an important moment to sit down together and connect with each other.
I get a lot of questions asking what we feed our baby considering I’m myself mainly vegetarian. But worry not, Erik eats everything. I think offering him a wide variety of foods (vegetables, fish, egg, meat etc.) is important and he gets used to different textures and tastes too. I also try not to let my own food preferences, what I like and what I don’t, to affect his relationship with food. At the same time, I do make an effort to prepare him food that actually tastes good. I don’t get it why baby food would need to be boring or tasteless. Obviously you don’t use salt or strong spices but you can still celebrate the weird and the wonderful vegetables and other ingredients full of flavours and different textures. And this baby loves that!
So to score some easy mom points, here’s a recipe for these super simple 3 ingredient egg muffins for baby. I recommend getting a non stick muffin tray (mine is not that good even though I did grease it with unsalted butter) and the rest is super easy. Just mix together 2 eggs and 1tbsp natural yoghurt to get 4 muffins. Add your choice of vegetables or peas which is what I used today and then just pour the egg mixture on top. Bake in 180C for 20 to 25 minutes until the egg is baked through. Store these egg muffins in the fridge for a couple of days.
Erik is now 10 months and absolutely loves the egg muffins. In terms of what’s age appropriate food, I would just recommend you follow your own health providers recommendations. Also, remember that you know your baby best. It’s been quite interesting to see how the UK and Finland’s recommendations differ. Although the big principles are the same there are some differences. For example, Finland doesn’t recommend butternut squash or pumpkin for babies under 1 year old or yoghurt for babies under 10 months old. There are no such recommendations here. So it seems like in Finland the recommendations are very cautious and I guess we’ve have been following the Finnish way with Erik.
But I’m happy to say these egg muffins for baby are ‘allowed’ in both countries at the age of 10 months so go ahead, munch away my baby boy! And I hope your baby will love these egg muffins too.
Ps. It would be interesting to know why these recommendations differ. Are the ingredients somehow different in different countries? Is babies digestive system different? Is there more or less information in some countries etc.? If anyone knows, get in touch!
- 2 eggs
- 1tbsp natural yoghurt
- Handful of frozen peas (or your choice of vegetables)
- A little bit of unsalted butter or oil to grease your muffin tin if needed (i.e. if you don't have a great non stick muffin tin)
- Heat oven to 180C
- Grease your muffin tin if necessary
- Beat eggs and yoghurt together
- Add some peas into each muffin tin and pour the egg mixture on top
- Bake for ca 25 minutes or until the egg is baked through
- Let cool and serve. Store in the fridge for a couple of days.