Aileen Cox Bundell’s Breakfast Frittata Mini Muffins

Mother of three and the creative force behind Baby Led Feeding, the multi-award-winning food blog which shares natural and wholesome recipes for babies that the entire family will also love, Aileen Cox Blundell has created over 150 fuss-free recipes everyone for all the family – from the smallest to the biggest in the house.

Try this delicious breakfast recipe at home for all the family to enjoy!



One of the easiest and quickest breakfasts you can make, and the kids love them. I load them with vegetables that are chopped up super small, which really works, as they can’t pick them out! You can make these ahead and freeze them – they defrost quickly and heat up in the microwave.


2 tbsp rapeseed oil

1 red pepper, finely diced

1 medium onion, finely diced

2 cloves garlic, crushed

2 large handfuls fresh baby leaf spinach, roughly chopped

12 basil leaves, roughly chopped

6 eggs

black pepper, to season

50g Cheddar cheese, grated


Preheat oven to 180°C/350°F/gas 4.

Heat the rapeseed oil in a frying pan over a medium heat, then gently fry the pepper and onion until soft. Add the garlic and cook for a further 3 minutes.

Remove the pan from the heat and add the spinach and basil. Stir well. The leaves should wilt slightly with the heat from the onions and peppers.

In a bowl, whisk the eggs and season with a little pepper. Pour this over the vegetable mixture, add the cheese and stir well. Spoon into a mini muffin tin and bake in the oven for 12 minutes, until the egg mixture puffs and is set through.

Remove the frittatas from the tin and cool before serving.

The Baby- Friendly Family Cookbook by Aileen Cox Blundell is published by Gill Books, €22.99