Geez…I seem to be making a lot of ugly food on this blog lately, first the pea and ham, now these. Regardless of how these look, they taste great, use up some leftovers and are perfect for babies.
about 2 cups leftover risotto (I used pea and spinach)
handful grated cheese (optional)
Preheat oven to 180°C (350°F).
Mix all ingredients together and divide into 6 muffin forms. You could use a greased muffin tin, silicone muffin cups, or paper patty cases (although I think they’d need to be fairly strong). If you’re really desperate, you could probably even put the mix into ovenproof bowls or mugs.
Put into oven and bake for about 20 minutes, until browned slightly on top. Remove from oven and allow to cool.
*Please make sure your baby can tolerate whole eggs first