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    Home » Baby Led Weaning

    Baby Led Weaning Egg Muffins

    AU$0.46 | £0.14 per muffin
    By Robyn | Published: Oct 20, 2021 | Modified: Oct 6, 2022

    TO THE RECIPE
    pin for baby led weaning egg muffins showing overhead picture of 6 muffins on a wooden board scattered with cheese

    These soft and fluffy baby led weaning egg muffins with leek and ricotta make a tasty lunch or breakfast for babies, and one that toddlers love too! Make a batch and freeze for fuss-free meals throughout the week.

    7 baby led weaning egg muffins on wooden board next to eggs, the muffins are sprinkled with cheese

    Leek and ricotta are a a favourite ingredient pairing, and I use them in these vegetarian sausage rolls. Milder tasting than onion, I’ve found leek to be a popular choice with younger family members, and creamy ricotta is always well received. Here, this delicious combo is mixed into savoury egg muffins with zucchini/courgette for a finger food or baby led weaning breakfast your child will enjoy warm or cold.

    Jump to:
    • Why we love this recipe
    • Ingredient Notes
    • How to make these egg muffins
    • FAQ
    • My Recipe Tips
    • Storing egg muffins
    • More blw recipes
    • Baby Led Weaning Egg Muffins

    Why we love this recipe

    • Small batch recipe – this recipe makes 6 muffins, but you can easily double or triple it.
    • Lunch box friendly – if you take the egg muffins out of the freezer in the morning they should be defrosted by morning tea/lunchtime
    • Gluten free muffins – these muffins don’t contain any flour.
    • Freezer friendly – ideal for batch cooking, egg muffins defrost quickly.

    Ingredient Notes

    • Leek – milder than onions or garlic, but still gives a lovely flavour to the muffins. Use the other half of the leek in soup or cook and freeze. (Freeze then defrost, pat dry and then stir into the muffin mixture.)
    • Ricotta – lower in fat and sodium than other cheeses. Use full fat ricotta, not only is it full of flavour, but half fat ricotta can make the muffins watery.
    • Cheese – I like to use tasty cheese or mild cheddar. Grate it yourself rather than use ready grated cheese.

    How to make these egg muffins

    (For full detailed recipe please see recipe card below)

    1. Cook the leek and zucchini/courgette until soft, then leave to cool.
    2. Whisk the eggs with the ricotta.
    3. Fold in the cooked vegetables and grated cheese.
    4. Spoon in to lined muffin tins and bake.
    5. Let cool slightly before removing the muffins from the tin.
    overhead shot of baby led weaning egg muffins on white baking paper on wooden board, sprinkled with cheddar cheese

    FAQ

    Can I freeze egg muffins?

    Yes you can. They will keep in the freezer for up to 3 months. Defrost in the fridge overnight.

    Why are my egg muffins spongy?

    When reheated, or overcooked, egg muffins can become spongy.

    How do I reheat egg muffins?

    If your muffins have been frozen, make sure they are defrosted before reheated. Microwave for 15-20 seconds.

    My Recipe Tips

    • Line your muffin/cupcake tins well with baking paper/parchment, as the muffins can stick. (Some muffin cases can stick so I prefer to use baking paper.)
    • If making for older kids I like to add a pinch of salt – leave this out if giving to baby.
    • Let the muffins cool in the tin for a few minutes before removing. This enables them to firm up and makes them easier to remove.
    • Instead of the zucchini – use grated carrot or finely chopped capsicum/pepper. Cook as the zucchini.
    • Don’t overcook your muffins, as they can become rubbery.
    • Ad herbs – use half a tablespoon of chopped fresh basil or chives.

    Storing egg muffins

    • Fridge: keep in the fridge for 2-3 days.
    • Freezer: cool muffins completely then place in a Tupperware container lined with kitchen paper towel. Place a square of baking parchment/greaseproof paper in between each muffin to stop them sticking to each other.

    More blw recipes

    These are great for baby breakfast recipes and are toddler approved too!

    • Drop Scones
    • Porridge Bites
    • Cottage Cheese Pancakes
    • Strawberry Baby French Toast Sticks

    6 egg and leek muffins on white baking paper next to some eggs in dish

    This recipe was originally published in June 2018, but has since been updated with new images and more information to help you make the best blw egg muffins! The recipe remains the same.

    Baby Led Weaning Egg Muffins

    Author: Robyn

    These soft and fluffy baby led weaning egg muffins with leek and ricotta make a tasty lunch or breakfast for babies, and one that toddler love too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Course Lunch, Snack, Snacks | Lunchbox
    Cuisine modern australian, modern English
    Servings 12 muffins
    Calories 45 kcal

    Ingredients
      

    • ½ tablespoon olive oil ($0.08 / £0.04p)
    • ½ small leek, finely sliced ($1.45 / £0.18p)
    • 1 small zucchini (courgette), grated ($1.78 / £0.26p)
    • 2 eggs ($0.70 / £0.36p)
    • 150g (½ c) ricotta ($1.20 / £0.72p)
    • 20g (⅛ c) cheddar cheese, grated ($0.24 / £0.10p)

    Instructions
     

    • Line muffin tins with squares of baking parchment/paper, or muffin cases (see tips below)
    • Heat oven to 180˚C fan/ 200˚C /350˚F convection / 392˚F.
    • In a medium saucepan over a low heat cook the leek in the olive oil until softened – about 7-10 mins.
    • Add the grated zucchini/courgette and cook until soft. Cool slightly.
    • Whisk the eggs with the ricotta, then fold in the cooled leeks and zucchini, and the grated cheese.
    • Spoon into lined muffin tins and bake for  around 10 mins, until cooked through.
    • Cool slightly in the tin before removing.
    • Serve at room or cold.

    Notes

    Estimated costs: Australia $5.45. Per muffin = $0.46
    UK £1.66. Per muffin = £0.14p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I’ll get calculating 🙂 
    Leek – milder than onions or garlic, but still gives a lovely flavour to the muffins. Use the other half of the leek in soup or cook and freeze. (Freeze then defrost, pat dry and then stir into the muffin mixture.)
    Ricotta – lower in fat and sodium than other cheeses. Use full fat ricotta, not only is it full of flavour, but half fat ricotta can make the muffins watery.
    Cheese – I like to use tasty cheese or mild cheddar. Grate it yourself rather than use ready grated cheese.
    Line your muffin/cupcake tins well with baking paper/parchment, as the muffins can stick. (Some muffin cases can stick so I prefer to use baking paper.)
    If making for older kids I like to add a pinch of salt – leave this out if giving to baby.
    Let the muffins cool in the tin for a few minutes before removing. This enables them to firm up and makes them easier to remove from the tray.
    Instead of the zucchini – use grated carrot or finely chopped capsicum/pepper. Cook as the zucchini.
    Don’t overcook your muffins, as they can become rubbery.
    Herbs – if you want to add herbs, half a tablespoon of chopped fresh basil or chives would be a lovely addition.

    Nutrition

    Calories: 45kcalCarbohydrates: 1gProtein: 3gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 33mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 3mgCalcium: 47mgIron: 1mg
    Keyword baby led weaning, blw breakfast, egg muffins, gluten free muffins

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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