Spinach and Feta Egg Muffins

Ingredients

• 10 large eggs
• 2 cups fresh spinach, finely chopped
• 1/2 cup pasteurized feta cheese, crumbled (for babies under 12 months, use 1/4 cup or a milder, lower-salt cheese)
• 1 cup cherry tomatoes, finely diced
• 1/4 cup whole milk
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• for the muffin tin olive oil cooking spray

Method & Instructions

1. 1

   Heat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil spray.

2. 2

   Rinse and dry the spinach, then chop it finely. Dice the cherry tomatoes finely so no whole or half tomatoes remain.

3. 3

   In a large bowl, whisk the eggs, milk, onion powder and garlic powder for 30 to 45 seconds until smooth. Do not add salt; the feta is salty.

4. 4

   Stir in the spinach, tomatoes and feta.

5. 5

   Fill each muffin cup about three-quarters full.

6. 6

   Bake for 20 to 22 minutes, until the centres reach 160°F (71°C) and are fully set with no runny egg.

7. 7

   Cool in the tin for 5 minutes, run a knife around each cup and lift the muffins out.

8. 8

   For babies 9 to 12 months, cut each muffin into finger-length strips. For toddlers, cut them into halves or quarters. Older children can eat them whole.

9. 9

   Serve warm or at room temperature. Test the temperature on the inside of your wrist and serve while your child sits upright and supervised.

Allergen Information

Storage & Preparation Notes