These healthy Breakfast Egg Muffins come in four different tasty combinations and are filled with veggies, eggs, cheese and even bacon! A filling and nutritious breakfast for your baby, toddler, and kids that are perfect for on-the-go eating. They can even be frozen and reheated for a quick breakfast. Great for Baby-Led Weaning!

Graphic for post - 4 egg muffins for baby, toddler and kids - freezer friendly and baby-led weaning. Images are of a grid of 4 with different flavors of egg muffins on a white plate.

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN).

Breakfast Egg Muffins

Are you looking for an easy and healthy breakfast recipe that you can toss together for your baby, toddler or kid in less than 10 minutes?

Then let me introduce to you my favorite egg muffins – aka.. my early morning breakfast sanity savers!

The egg base is made with simple ingredients – eggs and milk, and then you add in other ingredients based on my favorite combinations below or chop up and add whatever you have in your fridge. The sky is the limit with these egg muffins! They are perfect for babies doing baby-led weaning, in the finger food stage, or even toddlers and kids! These egg muffins are great for breakfast, on-the-go park adventures, lunch, or dare I say… breakfast for dinner.

If you are looking for more easy and healthy breakfast ideas for your little one, then be sure to check out my Spinach Blender PancakesBlueberry Avocado Mini Muffins, or these delicious Chocolate Peanut Butter Smoothie with Hidden Veggies. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.

Broccoli Cheddar Egg Cup Video

Watch this video to see just how easy it is to make these egg muffins!

Reasons to Love Egg Muffins

  • easy to make
  • great for baby, baby-led weaning, toddler and kids
  • freezer-friendly
  • perfect for breakfast, snack, lunch or even dinner
  • healthy
  • packed with protein
  • soft and fluffy


Make sure to read the recipe card below for full ingredients and instructions!

Egg Muffin Base

  • Egg: the main star of the show, eggs are whisked and added to other ingredients to create these egg muffins. You can half the recipe but don’t try to make too many substitutions with the eggs, you need these in there.
  • Milk: helps bind the eggs and other ingredients together. You can use regular milk or plain plant-based milk such as almond, oat or soy milk in this recipe.
  • Salt and Pepper, to taste (optional): a pinch of salt and pepper help enhance and preserve these egg muffins, but you can leave it out if you prefer.

The Classic

  • Broccoli: you can chop the broccoli into very small pea-sized pieces if your little one is unsure of broccoli.
  • Cheddar: you can shred your own or use pre-shredded cheese in this recipe.

The Italian

  • Spinach: fresh and finely chopped works best in this recipe.
  • Red Peppers: finely chopped. You can also use orange or yellow peppers in this recipe.
  • Feta: is optional in this combination but rounds out the other flavors nicely.

The Picky Eater

  • Quinoa: you will want to use cooked and cooled quinoa for this combination. I like to use leftover quinoa to save on time.
  • Cheese: while I used a combination of swiss, cheddar and gruyere, you can use whichever cheeses you prefer.

The Veggie Lover

  • Spinach: it’s best to use fresh and finely chopped spinach.
  • Peppers: I used a combination of red, green and orange peppers, you can use whichever peppers you prefer in this recipe.
  • Mushrooms: finely chopped mushrooms work great in this recipe.
  • Bacon: completely optional but cooked bacon adds in a fun taste profile to this egg muffin combination.

The best part of these egg muffins is that the above combinations are just suggestions. You can literally fill these egg muffins with anything you want, and they will still be a hit with the kids! If your kiddo loves asparagus, then by all means, toss some in! If your kiddo doesn’t like anything veggies, then that is okay as well, just add cheese and maybe a pinch of cauliflower rice to each cup and call it a day.

Benefits of Eggs

Eggs are an ideal food for babies, toddlers, and kids because they are loaded with essential nutrients vital for your child’s growth and development, including protein, choline, selenium, phosphorus, riboflavin, and vitamins D and B12. They also contain lutein and zeaxanthin, which both promote healthy vision.

Make sure you serve the entire egg (yolk and white!), as most of the nutrition is found in the yolk. The yolk and whites of the egg contain different sets of nutrients, so it is significant to incorporate both into your baby’s diet. 

  • Protein-rich — each large egg contains over 6 grams of protein
  • A good source of Omega-3 fatty acids if they’ve been enriched, which help build a healthy heart and are crucial for brain, nerve, and eye development
  • High in choline, which is an important micronutrient that is beneficial for the brain and nervous system 
  • Great source of lutein and zeaxanthin, which are great for overall eye health

Step-by-Step Instructions

  • Prep: preheat the oven and heavily spray a muffin tin with cooking spray or line with silicone muffin liners.
  • Whisk: in a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  • Fill Muffin Tin: evenly distribute whichever add-in ingredients you are using into each muffin cup.
  • Pour Egg Mixture: evenly pour the egg mixture into each muffin cup until roughly 2/3 full.
  • Bake: place the muffin tin in the oven and bake until the eggs have firmed and the tops are golden brown and bubbly.

Recipe Tips

  • Do not overfill the muffin tin. We want the egg mixture and add-in ingredients to fill the muffin cups no more than 2/3 of the way up. If you add too much, the egg mixture will run over during the baking process. With that said, the egg muffins will rise while baking (don’t let this scare you) and then deflate while they cool after baking.
  • Do not overfill the muffin cups with add-in ingredients. You don’t need to pack down or overfill the muffin cups with the add-in ingredients, just add them to about 1/2-2/3 of the way full.
  • You can make these with mini or regular-size muffin tins. Feel free to make these in whichever muffin tin you prefer. If using a mini muffin tin, you will need to reduce the cooking time to 12-15 minutes.

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 are cut into smaller chunks. You can serve them to your baby sliced 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 for breakfast, lunch, a snack or even dinner. Serve with a side of fruit and veggie with a dip and their meal is served.

The Classic – Broccoli + Cheddar Cheese

An egg classic, these broccoli and cheddar egg cups are going to be a hit with your little ones. I find that by chopping up the broccoli into teeny-tiny pieces (the size of a pea) it helps even the pickiest kids like green veggies. Score!

The Italian – Spinach + Red Pepper + Feta

A delicious combination of chopped spinach, red peppers and feta. These egg muffins are just SO good! The salty feta mixed with the slightly crunchy red peppers is a winner for every age. If you have some fresh herbs such as basil, parsley or chives in your fridge, then be sure to add in a pinch of that as well.

The Picky Eater – 3 Cheese + Quinoa

This one is for all the kids that won’t touch anything with green veggies in it! I get it, my daughter wouldn’t touch the other ones with a ten-foot pole. She’s two, so she has some food hangups. But we are going to sneak in some cooked quinoa for some added iron, protein, and fiber, and they won’t even know it!

The Veggie Lover – Peppers + Mushrooms + Spinach + Bacon

You can make this without the bacon if you don’t have bacon or it’s just not your thing, but let me tell you, the bacon has been a key player to getting my small kids into eating this many veggies in one serving.

Cooking with Kids

You can easily have your kids help you make these muffins.


  • Toddlers can help measure and put the add-in ingredients into the muffin tin.
  • They can help whisk the eggs and milk together.
  • Toddlers can help pour the egg mixture into the muffin tin.


  • Preheat the oven. 
  • They can pick out, chop and measure all of the ingredients. 
  • Kids can help mix the ingredients together.
  • They can help to fill the muffin cups with the egg mixture.
  • Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

Storing and Freezing

These egg muffins are great stored in an air-tight container for up to 4 days in the fridge. They do also freeze well and will last up to one month in the freezer. To reheat, gently heat in the microwave or toaster oven.

Grid of egg muffin photos for baby, toddler and kids.

Get the recipe: Breakfast Egg Muffins for Baby, Toddler + Kids

5 stars (81 ratings)
A filling and nutritious breakfast for your baby, toddler, and kids that are perfect for on-the-go eating. They can even be frozen and reheated for a quick breakfast. Great for Baby-Led Weaning!


Egg Muffin Base

  • 7 eggs
  • 2 tbsp milk of choice, regular or any plain plant-based milk (almond, oat, soy, etc)
  • salt and pepper (optoinal), to taste

Broccoli + Cheddar Add-Ins

Italian Add-Ins

  • 1/2 cup baby spinach, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1/3 cup feta, crumbled

Picky Eater Add-Ins

  • 1/2 cup quinoa, cooked and cooled
  • 1/2 cup shredded cheese, I used a combination of swiss, cheddar and gruyere, but you can use whichever cheeses you prefer

Veggie Lover

  • 1 cup veggies of your choice, finely chopped. I used a combination of mushrooms, red peppers, green peppers, yellow peppers and spinach. But any combination of veggies you like will work.
  • 4 strips bacon, cooked and finely chopped (optional)


  • Prep: Preheat oven to 375 degrees F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that a silicone muffin tin or silicone muffin inserts help tremendously with the eggs not getting stuck to the pan.
  • Whisk: In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
  • Add Ingredients: Evenly distribute the add-in ingredients into each muffin cup, until they are 1/2-2/3 the way full.
    A blue silicone muffin tray with four different I had dash A blue silicone muffin tray with four different add-ins.
  • Add Egg Mixture: Evenly pour the egg mixture into each muffin cup until the each cup is roughly 2/3 full.
    A blue silicone muffin tray with four different combinations of add-ins for egg muffins
  • Bake: Place the muffin tin into the oven and bake for 20 minutes or until eggs have firmed and tops are golden brown and bubbly.
    A blue silicone muffin tray with cooked egg muffins before varieties.


Age: from 8 months and up
Yield: 12 egg cups
Storage: store in an air-tight container in fridge for 3 days or in freezer for 3 months. To freeze, wrap the egg cups individually in plastic wrap and then freeze. To re-heat, unwrap egg cup, place on a plate and microwave in 30 second increments until warm.
Veggie and Egg Tip: I found that the above veggie amounts work great for my family, but if you want to add less broccoli and more cheese (for those picky kids) then go for it. You can add as much or as little veggies as you want in this recipe, just note that if you add less veggies and cheese then you will probably have to add in one or two more eggs.
Amounts: the amounts listed above are for a full 12 egg muffins. 

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