This simple spinach mushroom egg bake is a healthy baby led weaning-friendly breakfast! Filled with fresh mushrooms, spinach and cheese, this protein-rich, small-batch frittata is perfect for sharing with your little one.
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Why You'll Love This Baby-Friendly Spinach Egg Bake
This small-batch egg bake is full of spinach, mushrooms, and flavor! It's like a mini frittata for babies. It can easily be cut into finger-sized strips for baby led weaning, and is a great way to include more veggies in baby's diet. I also love that it's make-ahead friendly, so you have an easy breakfast or lunch ready to go for your little one.
But it's not just for babies - it's just as nutritious for kids and adults!
Baby-Beneficial Nutrients:
- Protein
- B Vitamins
- Vitamin D
- Choline
- Iron
- Vitamin K
What You'll Need
- Baby spinach (fresh or frozen)
- Mushrooms (white or baby portabella)
- Onion
- Cheese, such as mozzarella, swiss or gruyere
- Eggs
- Milk
- Spices: Mustard powder, garlic powder, and pepper
Helpful tools to have: sharp knife, skillet, spatula, whisk, bowl, loaf pan, parchment paper
How To Make It
- Chop the onion, mushrooms and spinach. Dice pretty small to ensure a safe size for baby, about ¼- to ½-inch pieces.
- Sauté the onions, mushrooms and spinach. Heat the oil over medium heat in the skillet. Sauté the onion and mushrooms until soft, then add the spinach and cook until it's wilted.
- Spread the veggies in a loaf pan. Spread the veggies and sprinkle the cheese in the bottom of your parchment-lined loaf pan.
- Whisk the eggs, milk and spices. In a medium bowl, whisk eggs, milk, garlic powder, mustard powder and pepper.
- Pour eggs into the pan and bake. Pour the egg mixture over the veggies in the loaf pan and bake at 350°F for 18-22 minutes, or until the center is set and no longer wobbly.
- Cool and cut. Allow the frittata to cool before removing form the pan and cutting into finger-sized strips.
Variations
- Other Veggies: Feel free to include other vegetables if you'd like! Swap spinach for other finely-chopped leafy greens like kale or chard, or add finely chopped bell pepper or sweet potato to the mix when sautéing.
- Other Ingredient Variations: Feel free to add a little salt if you're making for older kids or adults. Also feel free to omit the cheese, or add another kind!
- Double Batch: This recipe can easily be doubled and baked in a 9x9-inch dish. Increase the bake time as needed so that the center is set.
- Muffins: This recipe can be baked as muffins as well! Bake regular-sized muffins for 25-30 minutes. I recommend using silicone liners in the muffin tin to prevent sticking.
Storing and Reheating Leftovers
Store leftover egg bake in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds, testing the temperature before serving to baby.
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Mushroom Spinach Egg Bake (Baby Led Weaning Friendly)
This simple spinach mushroom egg bake is a healthy baby led weaning-friendly breakfast! Filled with fresh mushrooms, spinach and cheese, this protein-rich, small-batch frittata is perfect for sharing with your little one.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 8 egg "fingers" 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 tsp olive oil or butter
- 2 tbsp onion, diced
- ¾ cup mushrooms, diced
- 1 cup baby spinach, finely chopped
- 2 tbsp swiss, mozzarella, or gruyere cheese, grated
- 3 large eggs
- 2 tbsp milk
- ¼ tsp mustard powder
- ⅛ tsp garlic powder
- pinch black pepper
Instructions
- Heat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
- Heat oil or butter in a skillet over medium heat. Add onion and mushrooms. Cook, stirring, until mushrooms are softened, 5-10 minutes.
- Add the spinach and cook until just wilted. Remove from heat.
- Spread mushroom mixture evenly over the bottom of the lined loaf pan. Sprinkle with cheese.
- In a medium bowl, whisk eggs, milk, mustard powder, garlic powder and pepper.
- Pour eggs over the mushroom mixture.
- Bake 18-22 minutes, or until eggs are set in the center. Remove from oven and cool before cutting and storing.
Notes
- Make sure the onion, mushrooms and spinach are chopped finely, in about ¼ to ½-inch pieces if you're serving to baby to avoid choking risk. If you're giving to older kids or adults, a larger chop is fine, and no need to chop the spinach.
- Feel free to add salt.
- Experiment with adding herbs or spices, such as thyme, or other veggies.
- This recipe is easily doubled for a 9x9-inch pan or to make about 9 regular sized muffins. If you're making muffins, I recommend silicone liners and baking 25-30 minutes.
Keywords: baby led weaning spinach egg bake, mushroom spinach egg bake, mini mushroom spinach frittata, baby spinach frittata, small batch mushroom spinach frittata
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