oven baked egg and mushrooms with a side of toast and tomatoes

Breakfast cups

Oven baked eggs, mushrooms and parsley served with toast and cooked tomatoes. This quick and easy recipe can be enjoyed for breakfast or lunch.

Age: 10-12 mths

Serves: 8 portions

Prep time: 5-10 mins

Cooking time: 10-15 mins

Suitable for vegetarians? Y


  • 5 medium eggs
  • 4-5 mushrooms
  • 5g fresh parsley (1 tbsp, chopped)
  • 3 cherry tomatoes (1 portion)
  • 1 small slice wholemeal bread (1 portion)
  • 1 tsp vegetable oil spread (1 portion)

Encourage your baby to touch and explore the new foods you offer.


  1. Preheat the oven to 180°C / 360°F / Gas Mark 4.
  2. Beat the egg. Roughly chop the mushrooms and parsley.
  3. Add the mushrooms to the egg and divide mixture evenly between 8 non-stick (or lightly oiled) muffin tray holes.
  4. Sprinkle each cup with parsley.
  5. Bake for 10 to 15 minutes, or until golden, and the eggs are cooked through (and not runny).
  6. Meanwhile, put 2 tbsp water and the quartered cherry tomatoes in a small saucepan. Heat gently for 2 to 3 minutes, stirring often, until the tomatoes are soft (if the tomatoes start sticking, add a little water). Then set aside.
  7. Turn out the breakfast cups onto a rack and allow to cool a little.
  8. Toast the bread, spread with vegetable spread, then cut into fingers.
  9. Serve one breakfast cup with the toast, mashed tomatoes and a spoon.
Give your baby sips of water with their meals - rather than sweet drinks which can cause tooth decay.

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