Heeeey! You know it’s time to get back into blogging when the baby is back asleep at 2am and you can’t fall back asleep because you’re thinking about blogging.
What’s new with all of you? It’s been a busy few months at work for me, but I’m slowly starting to get my groove back. John’s sister convinced me to run a half marathon with her this summer, so I’ve been hitting the trails and treadmill. I’ve also started to get back into the kitchen (thank goodness for a husband that cooks!). One of my recent forays included these mini egg soufflés.
My Mom had visited for the weekend and left a bag of broccoli florets with us. I figured they would be a good addition to Monica’s lunches, but wasn’t exactly sure how until I saw this recipe for broccoli, cheddar and wild rice casserole on Smitten Kitchen. That reminded me of the baby soufflé of spinach I saw on Wholesome Baby Food. After a little more research, I found a third recipe for broccoli and cheese mini egg omelets on Skinny Taste.
I realize that introducing eggs to babies can be a little controversial, so talk with your pediatrician before introducing any foods that may pose allergy risks for your baby. Additionally, it’s important to wait three or four days before introducing a new food. Monica was nine months old when I made these mini soufflés and she had already eaten scrambled eggs (and all of the other ingredients) without any reactions.
But these baby soufflés aren’t just for babies! I enjoyed them more than Monica because she was teething and didn’t want much to do with solids at the time. You could easily make these for brunch or on a Sunday night to eat for breakfast during the work week. The recipe is also extremely versatile, so feel free to use up whatever odds and ends are in your fridge.
Baby Broccoli and Cheese Egg Soufflés
Yield: About 15 or 16
1 tablespoon olive oil
1/8 cup chopped onion
2 cloves of garlic, minced
2 cups broccoli florets, steamed and crumbled into smaller pieces
Cooked rice, maybe a few tablespoons
Salt (omit if cooking just for baby)
Shredded cheese, such as Parmesan, Romano, or cheddar
Preheat oven to 350*. Grease a mini muffin tin and set aside.
Sauté the onion and garlic over medium heat until softened.
In a medium bowl, beat eggs. Add in onion, garlic, crumbled broccoli, cooked rice, and shredded cheese. (I just eyeballed the amount of rice and cheese.) Season with salt (if using) and pepper. Mix well.
Spoon egg mixture into mini muffin tins until a little more than 3/4 full. Top with additional grated cheese.
Bake in the oven until cooked, about 15 minutes.