Spinach & Ricotta Mini Egg Muffins
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 3 whole eggs
- 1/2 cup finely chopped cooked spinach (drained)
- 2 tbsp whole milk ricotta cheese
- Pinch of black pepper
Method
- Preheat oven to 180°C (350°F) and grease a mini muffin pan.
- Whisk eggs and ricotta together.
- Stir in chopped spinach and spoon into mini muffin cups.
- Bake for 12-15 minutes until firm and set.
How to serve by age
6–8 months
Cut mini muffin vertically into long halves or quarters. Hold-size check: it should stick out above a closed fist, which is what the palmar (whole-hand) grasp needs at this stage.
9–12 months
Serve quartered or diced into small cubes. These smaller pieces are sized for the pincer grasp (thumb and forefinger) that develops around 9 months.
Paediatric note
Egg yolk choline is a core building block for brain and nervous system development in early infancy.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/
Save this recipe in the app
Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.