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.
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.
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.
- 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)
- Cook the leek and zucchini/courgette until soft, then leave to cool.
- Whisk the eggs with the ricotta.
- Fold in the cooked vegetables and grated cheese.
- Spoon in to lined muffin tins and bake.
- Let cool slightly before removing the muffins from the tin.
Yes you can. They will keep in the freezer for up to 3 months. Defrost in the fridge overnight.
When reheated, or overcooked, egg muffins can become spongy.
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!
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
- ½ tablespoon olive oil
- ½ small leek finely sliced
- 1 small zucchini (courgette) grated
- 2 eggs
- 150g (½c) ricotta
- 20g (⅛c) cheddar cheese grated
- 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.