Egg & Cheese Crusts for BLW and Toddlers

Table of Contents

Eggs are a fantastic food option when it comes to baby-led weaning. Not only are they highly nutritious, but they also provide a range of benefits for your little one. Eggs are a great source of protein, which is essential for supporting healthy growth and development in babies. Additionally, they contain essential vitamins and minerals like iron, vitamin D, and choline, which are crucial for brain development and overall immune function. Introducing eggs early on in the baby-led weaning process can also help prevent allergies, as research suggests that early exposure to potential allergens like eggs can actually reduce the risk of developing allergies later in life. Lastly, eggs are incredibly versatile, making them easy to incorporate into various meals and recipes, allowing your baby to explore different flavours and textures as they embark on their journey of self-feeding.

Serving crusts as finger food for baby led weaning
Serving crusts as finger food can be a nutritious and engaging option during this exciting developmental stage. Crusts offer valuable sensory experiences for little ones as they explore different textures and flavours. Not only do these crusts provide options for self-feeding, but they also encourage the development of fine motor skills and hand-eye coordination. By offering crusts as finger food, parents can empower their babies to explore food independently, fostering a sense of autonomy and cultivating a positive relationship with nourishment from an early age.

As we strive to minimise food waste and explore creative culinary solutions, repurposing leftover crusts from sandwiches offers a delightful opportunity to introduce a new and nutritious recipe for your baby. These crusts, often disregarded, can be transformed into a wholesome meal suitable for little ones. Simply grind the crusts into breadcrumbs, which can be added to other ingredients such as mashed vegetables or fruits, creating a delightful and textured puree. By incorporating these crusts into homemade baby food, not only are we reducing waste, but we are also exposing babies to a broader range of flavours and textures, encouraging their developing palates in a sustainable and delicious way.

Bread for baby led weaning is a fantastic choice to introduce solids to your little one. Soft, easily manageable, and offering a variety of textures, bread serves as a versatile food option. Ideally, opt for whole grain breads that provide essential nutrients, fibre, and a slightly denser texture for chewing practice. Cut into small, bite-sized pieces or offer toast fingers for them to hold and nibble on. Bread can be enjoyed plain or lightly spread with a nut butter, cream cheese, or mashed avocado for added flavour and healthy fats. It's a simple and enjoyable way to encourage self-feeding and introduce your baby to different food groups.

Ingredient information

Egg - I use free range eggs with the lion stamp as these are the best to use from 6 months old.

Milk - I have used whole milk, you can use a dairy free oat milk or soy milk if you prefer.

Cheddar cheese - I have used a mature cheddar cheese, you could use a red Leicester cheese instead if you prefer.

Serving suggestion

The crusts would be great served with either a aubergine dip or even some houmous, with some cucumber or steamed carrot or broccoli. Alternatively you can serve with a delicious ketchup.

Storage instructions

The crusts can be kept in the fridge in an airtight container for up to 3 days, they can also be kept in the freezer, stored in the same way or in airtight freezer bags and stored for 3 months.

Equipment used to help with this recipe

Frying pan - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use. 

Recipe | Egg & Cheese Crusts

Ingredients

Makes 2 portions

• 2 slices of bread crusts, (8 crusts)

• 1 egg. beaten

• 1 tablespoon milk

• 1 tablespoon olive oil

• 20g cheddar cheese, finely grated

Instructions

• Start by adding the milk to the beaten egg in a medium sized bowl.

• Pop the crusts into the egg and coat both sides and leave them in there for a few minutes so they soak up as much of the egg.

• Heat the olive oil in a frying pan, add in the crusts and cook for a few minutes on one side. grate over the cheese in the pan and turn the crusts over to cook on the other side.

• Cook the remaining egg in the pan and serve alongside the eggy crusts.

Hope you and your family enjoy!

Recipe notes

To make the recipe dairy free you could opt for a dairy free milk and dairy free cheese.

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