These Avocado and Spinach Egg Muffins are a tasty and wholesome and breakfast for kids, designed to start the morning right! These savoury egg muffins combine creamy avocado, vibrant spinach and protein-packed eggs [1]. They’re easy to make and perfect for a grab-and-go breakfast for you or your baby/ toddler.
Avocado [2] is packed with healthy fats, fibre, proteins and vitamins. Paired with egg (once it’s been successfully introduced to baby [3] with no allergic reaction), this avocado and egg recipe is a great baby and toddler food option. These protein-packed breakfast muffins are really satisfying!
➡️ LOOKING FOR MORE BABY AND TODDLER BREAKFAST IDEAS? Check out my Complete Guide to Baby and Toddler Breakfasts for age-based meal ideas for babies and toddlers, nutrition tips and easy breakfast recipes.
➡️ WANT MORE EGG RECIPES FOR BABY & TODDLER? Try this soft Potato and Scrambled Eggs recipe. Eggs are a fantastic high-protein breakfast, and this is a great way to enjoy them! Or, for a more adventurous egg muffin flavour, make these yummy Pumpkin Feta Egg Muffins.
Ingredients in Avocado and Spinach Egg Muffins
You’ll need the following ingredients to make these easy breakfast egg muffins:
Avocado – Use a ripe avocado, which should feel slightly soft when squeezed. Avocados ripen once picked. To speed up the ripening process, place the avocado in a paper bag with an apple or banana. I keep mine in the fruit bowl with bananas until ripe, and then transfer them to the fridge if I need them to keep for a little longer.
Spinach – Use fresh spinach, not frozen. I prefer baby spinach. The leaves are more tender and sweeter than regular spinach.
Eggs – Fresh whole eggs, with no cracked shells. ⚠️ NOTE! Eggs are a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Onion – I use brown onion, but you could substitute with white or red onion.
Basil – One large handful, leaves only.
Milk – Full cream milk. Remember that dairy is also a common allergen!
Cheese – Cheddar is preferred, but you could substitute with mozzarella. Cheese is also a common allergen! In this recipe it helps to bind the egg muffins together. For older family members, you could also add a little Parmesan cheese for extra flavour.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
Olive oil (not pictured) – For sautéing.
How to make Avocado and Spinach Egg Muffins
This is an easy recipe to make by hand.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Firstly, preheat the oven and line a 12-hole muffin tin with liners or spray lightly with olive oil.
Step 2: In a frypan over medium heat, sauté the onion in olive oil. Stir in the basil and spinach, and cook for just a minute.
Step 3: Transfer the mixture to a large bowl and then add the eggs, milk, cheese, salt and pepper. Mix to combine well.
Step 4: Next, stir through the avocado.
Step 5: Pour the mixture into the into the prepared muffin tin and bake until deliciously golden.
THERMOMIX AVOCADO EGG MUFFINS:
Thermomixer? Use your machine to chop and mix the egg mixture. Firstly, grate the cheese if needed and set aside. Next, finely chop the spinach, onion and basil, together with the salt and pepper. Add the olive oil and sauté in your machine. Then add the eggs, milk and reserved cheese, and mix to combine. Stir through the avocado with your spatula, pour into muffin holes and bake until deliciously golden.
Making this egg muffin recipe for babies
Leave out the salt if serving this egg and avocado breakfast recipe to babies under 12 months, or reduce it for toddlers. You might also like to chop the egg muffins once cooked, into pieces that are manageable for your little person.
Serving and storing
Serve freshly baked for a delicious, warm breakfast.
Alternatively, allow these spinach egg muffin cups to cool and then store these in the refrigerator for up to 3 days. You can then eat them chilled from the fridge or warm them for just a couple of seconds in the microwave. They’re a great grab-and-go breakfast option to meal prep for those busy mornings!
These aren’t suitable for freezing because of the fresh avocado.
Looking for another easy breakfast recipe that you can prepare ahead of time? Try these delicious Apple Oat Muffins. They’re a sugar-free sweet breakfast recipe for the whole family.
If you make these Avocado and Spinach Egg Muffins, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my easy meals work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler breakfast recipes.
Happy cooking,
Chloe x
Avocado and Spinach Egg Muffins
Category: Finger FoodIngredients
- 2 tsp olive oil
- 1 brown/yellow onion finely chopped (Thermomixers: peeled and quartered)
- 1 cup packed baby spinach finely chopped (Thermomixers: whole) (40g)
- 1/4 cup packed fresh basil leaves only, finely chopped (Thermomixers: whole)(10g)
- 60 g cheddar cheese grated (Thermomixer: cut into 2cm cubes if grating in machine)
- 4 eggs
- 2 tbs milk
- 1/4 tsp salt for family over 12 months
- 1/4 tsp ground black pepper
- 1 avocado flesh only, cubed small
Instructions
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a 12-hole muffin tin with liners or grease lightly with olive oil spray and set aside (Note 1).
- Heat 2 tsp olive oil in a frypan, and sauté 1 brown/yellow onion until tMetadataranslucent. Stir in 1 cup packed baby spinach and 1/4 cup packed fresh basil, and continue cooking for 1 to 2 minutes. Transfer to a large bowl.
- Add 60 g cheddar cheese, 4 eggs, 2 tbs milk, 1/4 tsp salt and 1/4 tsp ground black pepper. Mix well to combine.
- Stir through 1 avocado.
- Pour the avocado mixture evenly into the muffin tin. Bake in the oven for 15 minutes or until golden. Allow to cool.
Thermomix Instructions
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a 12-hole muffin tin with liners or grease lightly with olive oil spray and set aside (Note 1).
- Put 60 g cheddar cheese into the mixing bowl. Chop 10 seconds, speed 6, MC on. Transfer to a small bowl and set aside.
- Put 1 brown/yellow onion, 1 cup packed baby spinach and 1/4 cup packed fresh basil into the mixing bowl. Chop 5 seconds, speed 7, MC on. Scrape down the mixing bowl. If large pieces of ingredients remain, chop 2 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add 2 tsp olive oil. Cook 3 minutes, 100°C, speed 1, MC off.
- Add the reserved cheese, 4 eggs, 2 tbs milk, 1/4 tsp salt and 1/4 tsp ground black pepper. Mix 10 seconds, speed 3, MC on.
- Add 1 avocado and stir through with the spatula.
- Pour the avocado mixture evenly into the muffin tin. Bake in the oven for 15 minutes or until golden. Allow to cool.
Recipe Notes
Nutrition Information
References
[1] Australian Eggs Limited. (n.d.). Eggs for babies and children. Retrieved 4 August 2026.
[2] Solid Starts Inc. (n.d.). Avocado. Retrieved 4 August 2026.
[3] Solid Starts Inc. (n.d.). Eggs. Retrieved 4 August 2026.
[4] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 4 August 2026 from https://doi.org/10.1111/cea.70217.
One Response
Great innovation and they look so good!