Breakfast
Bakes
  • Description:

    If you have a picky toddler, these breakfast bakes might just be the perfect way to sneak some veggies into their diet without a fuss. Whether you make this for a scrumptious morning meal or convert it into a snack, feel free to change up the spinach with any other cooked vegetables (try butternut or courgettes). It’s truly nutritious, tasty toddler food at its best.

  • Ingredients:

    2 tbsp. olive oil, plus extra for greasing
    Grated cheddar OR crumbled feta, to sprinkle
    ½ onion, peeled and chopped

    2 handfuls baby spinach
    2 free-range eggs

    2 tbsp. full-cream milk
    Salt and milled pepper, to taste

  • Method:

    1. Preheat the oven to 180°C. Grease a pair of ramekins.
    2. Quickly sauté the onion and spinach in the hot oil, then divide the mixture between the ramekins.
    3. Using a balloon whisk if you have one, whisk up your eggs until fluffy.
    4. Add the cheesy mix and a little milk. Pour into the ramekins, stir the contents and season.
    5. Bake for 10 minutes or until risen. Serve immediately.


    Recipes extracted from "Real Food. Healthy, Happy Children" by Kath Megaw (Quivertree)