
Strawberry & Banana Eggy Bites
Vegetarian · 6m+ · en
These quick and easy eggy bread bites are naturally sweetened with ripe banana and packed with fresh spring strawberries. Perfectly sized for baby-led weaning and picky toddlers, they take less than 10 minutes to make for a cheerful, fuss-free morning.
- Use bread with no added sugar or honey for babies under 1 year.
- Serve with a dollop of plain whole-milk yogurt for an extra calcium boost.
- If your strawberries are a bit tart, the very ripe banana will naturally balance the flavor.
- Prep
- 5 min
- Cook
- 5 min
- Servings
- 2
- Age
- 6m+
Ingredients
Watch how it's made
Steps
In a wide, shallow bowl, mash the ripe banana with a fork until very smooth. Whisk in the eggs and milk until well combined.
Gently fold the finely chopped fresh strawberries into the egg mixture.
Cut the soft bread slices into small, 2-3 cm (1-inch) bite-sized squares, making them the perfect size for little hands to grab.
Submerge the bread squares into the strawberry-banana batter, ensuring they soak up the liquid and catch some tiny strawberry pieces.
Heat the olive oil or butter in a non-stick skillet over medium-low heat. Carefully place the coated bread bites into the pan.
Cook for 1 to 2 minutes on each side until lightly golden brown and the egg is fully cooked through. Let them cool completely before serving to your baby.
Frequently asked questions
Can I freeze these eggy bites?
Yes, they freeze wonderfully! Let them cool completely, store them in an airtight container for up to 3 months, and reheat them gently in a pan or microwave before serving.
Are these safe for a 6-month-old baby?
Absolutely. As long as the bread is soft and the strawberries are chopped very finely, they are a fantastic, squishable finger food for early baby-led weaning.
Can I use frozen strawberries?
Fresh spring strawberries work best to avoid a soggy batter, but if you only have frozen, make sure to thaw and drain them completely before chopping.
What you'll need
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