Easy Cheesy Egg Roll-Ups
These egg roll-ups are perfect for babies that are just learning to self feed. Once rolled, these cheesy eggs are firm enough for baby to hold onto, yet soft enough for baby with or without teeth to eat.
Servings: 2 egg roll-ups
- 2 eggs
- 1 tbsp milk
- 2 tbsp cheddar cheese shredded
- 1 tsp oil butter or spray
Pre-heat a small non-stick pan over medium-low heat. Spray the skillet or grease with 1/2 teaspoon of oil or butter.
In a small bowl, whisk the eggs and milk together.
Spoon half of the egg mixture into the pan and cook for 2 minutes.
Sprinkle the cheese on top of the eggs, cover the pan with a lid, and cook for 2 more minutes.
Using a spatula, carefully slid the flat egg onto a cutting board. Let cool slightly for 1-2 minutes but no more or the egg will be too cool to roll.
Starting on one side of the egg disc, start rolling the egg as tightly as you can until completely rolled up. Place seam side down and let cool slightly. As it cools, the egg roll-up will hold it’s shape.
Repeat cooking process with remaining egg mixture.
Age: 9+ months
Add-Ins: you can add in 1 tablespoon of any finely chopped veggie or herbs you prefer to the egg mixture before cooking.
Serving: 1roll | Calories: 115kcal | Carbohydrates: 0.8g | Protein: 7.6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 109mg | Potassium: 70mg | Sugar: 0.7g | Calcium: 83mg | Iron: 1mg