Broccoli Egg Muffins for Baby + Toddler
These Broccoli Egg Cups are a great on-the-go breakfast option for your baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient-dense broccoli. Serve warm at the breakfast table or packed cold for a morning play date or school lunch. Great for baby-led weaning, toddlers and kids alike.
Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Broccoli Egg Muffins
Looking for a delicious egg recipe for your little one that is also freezer-friendly?
Then these Broccoli Egg Cups are for you!
They are perfect for those hectic mornings when you need breakfast for your little one (and you) in no time at all. With little prep time, these egg muffins pack in the nutrients and taste without the hassle.
These egg muffins are made with 4 simple ingredients – eggs, milk, chopped broccoli and cheddar cheese.
While they are short on ingredients, they pack a big flavor punch and are great for babies 6 months and up for baby-led weaning, served as a finger food to babies 9 months and up, toddlers and kids alike!
If you are looking for more easy and healthy breakfast ideas for your little one, then be sure to check out my other readers’ favorite recipes: Easy Scrambled Eggs for Baby, Spinach Blender Pancakes, or these delicious Peach Pie Smoothie for Toddles. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.
Watch the Broccoli Egg Muffin Video
Watch this video to see how easy these egg cups are to make!
Reasons to Love these Broccoli Egg Cups
- great on-the-go breakfast option
- 6+ months and up
- good for baby-led weaning or finger food stage
- can chop broccoli as little or as big as your kid prefers
- customizable – add any veggie you prefer
- great for leftovers
Make sure to read the recipe card below for full ingredients and instructions!
- Eggs: full of protein, vitamin D, B6, B12 and minerals such as zinc, iron and copper. I would recommend using free-range organic eggs for this recipe if accessible, but any eggs will do.
- Milk: great source of protein, calcium as well as potassium. You can use any milk type your family prefers – cow, almond, coconut, hemp, soy, etc. Just be sure to use the plain or unflavored for the plant milks. We usually use plain almond milk in our egg cups.
- Broccoli: a superfood filled with fiber, folate as well as vitamin A, K and C. You can chop the broccoli into bigger pieces or teeny-tiny pieces for those picky eaters.
- Cheddar: we are going to use shredded cheddar cheese in this recipe, but you can experiment with other cheeses if you want to get creative – mozzarella, colby, feta, etc.
- Prep: preheat the oven and line a muffin tin. I love using these reusable silicone muffin liners.
- Whisk: in a small bowl, whisk the eggs and milk together.
- Add Ingredients: add in the chopped broccoli and cheddar and stir in.
- Pour: once combined, pour the egg mixture into the muffin liners.
- Bake: put muffin tray in the oven and bake for 20-25 minutes or until golden brown.
- Serve: and enjoy
Cooking with Kids
You can easily have your kids help you make these muffins.
- Toddlers can help measure and put the ingredients into the bowl.
- They can help mix the ingredients together.
- They can pick out and measure all of the ingredients.
- They can help mix the ingredients together.
- They can help to fill the muffin cups.
- Mixing Bowls
- Silicone Muffin Cup Liners
- Muffin Tin
- Catch-all Bibs
- Learning Tower
- Grabease Utensils
- Kids Aprons
- KIBBIDEA Kids Knife Set
You can make these easy egg muffins as-is or you can add in other chopped veggies instead of the broccoli or with it. Here are a couple of my favorite additions:
- Chopped fresh spinach
- Chopped fresh bell peppers
- Handful of cauliflower rice
- Cooked and crumbled breakfast sausage
- Chopped asparagus, green onions or chives
Baby-Led Weaning Egg Muffins
These egg muffins are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to your baby cut in half or cut into small chunks.
Egg Muffins for Toddlers and Kids
These quick and easy egg muffins are also great for toddlers and kids. You can serve them with a side of fruit, yogurt or favorite breakfast meat.
Baby-Led Weaning Feeding Tips
- Be aware of changes that may be needed in your own diet. Foods prepared for adults may not always be suitable for infants, especially depending on sodium levels, seasonings used, or style of cooking.
- Serve and cut foods to help with grasp and minimize frustration – cut food into 2-3′ strips or sticks (about the size of 2 adult fingers) for babies 6-9 months old. You can shred or cut foods into pea sized pieces once baby reaches 9-12 months old to promote fine motor grasp.
- Have a plan for making clean-up easier, such as bibs that double as “food catchers,” a large mat underneath the highchair, a good vacuum, or a helpful dog! It might feel tempting to do so, but hold off on wiping your baby’s face and hands until the end of the meal. You might even consider taking your baby to the sink and letting them rinse their hands and face there afterward.
Storing and Freezing
To store these egg muffins, you will want to let them cool and then place them in an air-tight container and store in the fridge for up to 3 days or the freezer for up to 3 months. The thaw, you can simply reheat the muffins on a microwave-safe plate in 20-second increments until just warm. From the fridge is usually 20-30 seconds and from frozen is from 60-120 seconds. You can also reheat in the toaster oven for 10-12 minutes.
Get the recipe: Broccoli Egg Muffins
- 6 large eggs
- 1/4 cup milk (regular, almond, coconut, hemp, etc)
- 1/2 cup broccoli chopped
- 1/2 cup cheddar cheese shredded
- salt and pepper to taste (optional)
- Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
- Whisk: In a medium bowl, whisk the eggs and milk together.
- Add Ingredients: Add in the broccoli, cheese, salt and pepper.
- Stir: Using a spoon, stir until incorporated.
- Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.
- Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.
- Serve: Let cool, serve and enjoy!
Did you make this recipe?
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43 Comments on “Broccoli Egg Muffins for Baby + Toddler”
Do you think using frozen broccoli would be okay? Or would you recommend thawing it first? Thanks! Love your recipes!
I think frozen broccoli would totally work. I would defrost first so there isn’t too much moisture in the egg cups.
How long would you cook these if you were doing mini muffins?
Probably 6-8 minutes or until the egg is set in the middle.
Love this recipe! Made for my little one this morning! So easy and fun and yummy!
Glad you liked it 😊
Could you use formula in place of milk?
I haven’t tried it, but I don’t see why not.
Can I use paper cupcake liner instead of silicone ones?
Hi, does the broccoli need to be cooked or can I use raw broccoli? Thanks!
I used raw broccoli.
Is it ok to use regular milk before baby is a year old? Our baby is breastfed, but we are also doing baby led weaning. He is currently 9 months old if that helps. I get a little paranoid starting new things with him haha. I think it’s because I’m a first time mom and don’t want to mess up.
You are doing great!! These egg cups have under a tablespoon of milk per serving, and that should be an okay amount of “cooked” milk to give baby. But you can also use a plant-based milk as well if you prefer – almond, coconut cashew or oat. Keep up the good work momma!
This may be a silly question but FTM and just starting with solids. How do I serve this? Cut it up?
No silly questions here. Yes, depending on baby’s age you can either cut in half and they can hold a larger portion in the palm of their hand (great if they are still working with their palmar grasp), into long strips, or into small pieces (pincer grasp – usually 9+ months but depends on kiddo).
thank you so much!
Do you absolutely need the milk?
It helps give the egg cups moisture and helps with consistency. I haven’t tried it without the milk so I can’t say for sure if it’s absolutely needed.
Are there other ways to defrost as i don’t have a microwave. Thanks
You can leave them in the fridge overnight to defrost or place them frozen in the oven for 10-12 minutes.
I was looking for an alternative to things like muffins and pancakes as a breakfast option for my 8-month old and this looks great! If I leave out the cheese, do I need to replace it with something else? Alternatively, do you have suggestions for low-sodium cheese options/brands? Thanks!
You can definitely leave out the cheese if you prefer. You don’t need to add anything into them, but they won’t be as thick as the ones with cheese are. You can also add in swiss, ricotta, or fresh mozzarella, which all have lower levels of sodium.
If I wanted to fill 12 muffin cups and just have them be a bit smaller, would that work? Would the cooking time change do you think?
Do you think you could use spinach instead of broccoli in this recipe?
Yes, that would be an amazing substitution.
Thank you so much for the recipe. Great idea but I only had 2 eggs and I attempted to make them and they still came out delicious!
So glad you were able to downsize this recipe!
I made these for my 11-month-old granddaughter, whom I care for during the week. She loved them and could easily eat them cut into strips. They freeze well and are so easy to just take out of the freezer one at a time and thaw.
I am so happy to hear that your little granddaughter enjoyed these egg cups! 🙂
Love this recipe! I added in cauliflower, spinach, tomatoes, bell peppers and mushrooms. I have to sneak in the veggies because my one year old hates them lol. I reduced the amount of broccoli and still made sure it was just a half cup of veg. I just let my son try them and they are an instant hit! So delicious, thank you!
I love that you added in all of those veggies! What a great idea! And I’m so glad your son enjoyed them.
Can you keep it in fridge for 4 to 5 days?
These were a hit with my non vegetable eating 4 yeat old. He ate three of them! I am thrilled! I added more cheese and some garlic and onion powder.
Thank you for the recipe!
Amazing!! Super easy and my picky eater LOVED THEM! (AND SO DID I!) PERFECT serving size and total amount to cook to serve for a few days or freeze!
So glad this recipe was a hit with your picky eater!
How long can you refrigerate these after cooked?
You can store these in the fridge for up to 4 days.
Made for baby grandson and for us as well. Delicious!
I’m so happy to hear this was a hit with your grandson! yay!
These are perfect for my one year old! Definitely have become a staple in our house, I love eating them too.
So happy to hear that you and your little one are enjoying these egg muffins!
Yummy and easy to make!