Easy Scrambled Eggs for Baby

These Easy Scrambled Eggs are the perfect finger-food for baby – soft, fluffy and delicious! Made with protein-rich eggs and a dollop of yogurt for a fun twist. Great for 6+ months.

Scrambled Eggs for Baby

Need an easy, quick and super healthy meal for baby? 😃 Then this simple scrambled egg recipe if for you!

These fluffy scrambled eggs are great served for breakfast, lunch or even dinner. And trust me, you will want to double this recipe so you can have a hot meal as well.

Scrambled eggs are surprisingly a great finger food option for baby 👶, and this recipe doesn’t disappoint – soft so there isn’t a choking concern, firm enough so baby can hold onto them in their pincher or palmer grasp, and flexible enough that you can serve them plain or with a fun add-in.

Reasons to Love these Scrambled Eggs

• great for baby, toddler and you
• fluffy and soft
• easy and quick to make
• great source of protein
• perfect for baby-led weaning
• serve for breakfast, lunch or a quick dinner

Ingredients

• Eggs: an easy and budget-friendly source of protein for baby. For this recipe, we are going to use 2 eggs, but you can easily flex this recipe up to make more servings.
• Yogurt: this may be a controversial ingredient, but it is the key ingredient in getting super fluffy eggs that are soft yet firm enough for baby to be able to feed themselves. You can also sub in goat cheese or cream cheese if you want to get super fancy.

Step-by-Step Instructions

1. Whisk: In a small bowl, add in the eggs and yogurt. Going in only one direction, whisk the mixture with a fork or small whisk.
2. Add Eggs: Heat a medium skillet over medium-low heat. Add in butter and let it melt. When the butter is bubbling, add in the whisked eggs.
3. Cook: Let eggs cook for 15 seconds, then using a spatula or wooden spoon, gently fold the eggs from the outside of the skillet towards the middle. The uncooked eggs will go where the spatula was and the cooked eggs will go towards the center. Continue with this motion until most of the eggs are in the middle. Gently fold the pile over itself until you have soft yet firm eggs. You want the eggs firm enough to be able to be picked up by your baby.
4. Serve: Let cool for a few minutes and then place a few chunks of scrambled egg on a plate or highchair tray for baby. If serving to a toddler you can add a small pinch of salt and pepper before serving.

Fun Add-Ins

These scrambled eggs are amazing as is, but you can also have fun with these suggested add-ins:

• chopped spinach
• sprinkle of your favorite cheese
• chopped red peppers
• diced mushrooms
• pinch of spice – nutmeg, curry, garam masala, paprika or turmeric

Nutrition of Eggs for Baby

• High in Omega-3 fatty acids which help keep baby’s heart healthy and strong.
• Great source of carotenoids to help benefit eye health.
• Eggs have an important micronutrient, choline, which is beneficial to brain and liver function.

When to Introduce Eggs to Baby

Providing that there is no egg allergies in the immediate family, you can introduce the entire egg (yolk and egg white) to baby at 6 months. If you have any allergy concerns, make sure to talk with your pediatrician before introducing them to baby.

More Breakfast Ideas for Baby

• 3-Ingredient Banana Pancakes for Baby (6+ Months)
• Broccoli Egg Cups for Baby + Toddler
• Cheesy Egg Roll-Ups (for baby, toddler + kids)
• 6 Baby-Led Weaning Breakfast Ideas

Tools Needed

• mixing bowls
• skillet
• bear plate
• white baby fork

Get the recipe: Scrambled Eggs for Baby

5 stars (5 ratings)

These Easy Scrambled Eggs are the perfect finger-food for baby – soft, fluffy and delicious! Great for Baby-Led Weaning!

Yield: 2 small servings

Prep: 3 minutes minutes

Cook: 5 minutes minutes

Total: 10 minutes minutes

Author: Michele Olivier

Course: baby food, Baby Led Weaning, Breakfast

Cuisine: American

Diet: Gluten Free

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Ingredients 

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• 2 large eggs
• 2 tsp plain Greek yogurt, 2% or whole
• salt and pepper, to taste (for toddlers only)
• 1-2 tsp butter or cooking spray

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Instructions 

• Add: In a small bowl, add in the eggs and yogurt.
  
• Whisk: Going in only one direction, whisk the mixture with a fork.
  
• Melt: Heat a medium skillet over medium-low heat. Add in butter and let it melt. When it is bubbling, add in the whisked eggs.
  
• Cook: Let eggs cook for 15 seconds, then using a spatula or wooden spoon, gently fold the eggs from the outside of the skillet towards the middle. The uncooked eggs will go where the spatula was and the cooked eggs will go towards the center. Continue with this motion until most of the eggs are in the middle. Gently fold the pile over itself until you have soft yet firm eggs. You want the eggs firm enough to be able to be picked up by your baby.
  
• Serve: Let cool for a few minutes and then place a few chunks of scrambled egg on a plate or highchair tray for baby. If serving to a toddler you can add a small pinch of salt and pepper before serving.
  

Notes

Age: 6+ months

Yield: 2 small servings

Storage: any leftovers can be stored in an air-tight container in the fridge for up to 3 days. 

Note on Yogurt: you can also use cream cheese or goat cheese in place of the yogurt. 

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