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
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- 1 tsp olive oil or butter
- 2 tbsp onion, diced
- 3/4 cup mushrooms, diced
- 1 cup baby spinach, finely chopped
- 2 tbsp swiss, mozzarella, or gruyere cheese, grated
- 3 large eggs
- 2 tbsp milk
- 1/4 tsp mustard powder
- 1/8 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 1/4 to 1/2-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.