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Overhead view of sauerkraut egg cups for baby led weaning.

Sauerkraut Egg Cups for Baby Led Weaning

Try this simple and delicious recipe - perfect for a quick breakfast or snack on the go!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Lunch, Snack
Cuisine American
Servings 6 servings

Equipment

  • 1 muffin pan
  • Parchment muffin liners

Ingredients
  

  • 1 ½ tsp Extra virgin olive oil
  • 5 Eggs (whisked)
  • 1 cup Sauerkraut (rinsed and drained)
  • 2 tbsp Milk

Instructions
 

  • Preheat the oven to 375ºF (190ºC). Grease a muffin pan with the olive oil or use parchment muffin liners.
  • In a bowl, whisk together the eggs, sauerkraut, and milk. Pour the mixture into the muffin pan, almost to the top of each compartment.
  • Bake in the oven for 20 to 25 minutes or until the egg cups are golden brown and cooked through. Enjoy!

Video

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Freeze if longer.
More Flavor: Add your preference of spices or herbs, such as dill, paprika, garlic powder, onion powder, etc.
Additional Toppings: Serve with avocado, smoked salmon (toddlers only) and/or a side of fresh fruit.
Milk allergy? Sub with any other milk (like coconut milk)
Keyword baby breakfast, baby friendly, baby led weaning recipe, baby meal, eggs for babies, family breakfast, fermented foods for babies
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