4 Breakfast Egg Muffins (Baby, Toddler + Kid-Approved)
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!
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 Pancakes, Blueberry 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 these Egg Muffins
- easy to make
- great for baby, baby-led weaning, toddler and kids
- perfect for breakfast, snack, lunch or even dinner
- 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.
- 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.
- 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
- 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.
- 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. Have some fresh basil 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, Parker 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.
Get the recipe: Breakfast Egg Muffins for Baby, Toddler + Kids
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
- 2/3 cup broccoli, finely chopped
- 1/2 cup cheddar cheese, shredded
- 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
- 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.
- Add Egg Mixture: Evenly pour the egg mixture into each muffin cup until the each cup is roughly 2/3 full.
- 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.
Did you make this recipe?
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49 Comments on “4 Breakfast Egg Muffins (Baby, Toddler + Kid-Approved)”
Hi there, just wondering if the veggie amounts for each type are supposed to yield 12 of one type or 3 muffins of each type? I’d like to make a full pan of the broccoli cheddar instead of the 3 shown. Thanks!
Yes, the amounts for each type of veggie will yield 12 egg muffins – I just wanted to show the different varieties.
Hi i lied to bake these in silicone pans
for microwaving since i don’t have an oven
can that be done or do i need to change up the recipe
I haven’t tried microwaving the eggs before.
Hello! Should the broccoli and peppers be cooked or can you throw them into the oven raw and they’ll cook with the egg?
You can mix them in raw and they will cook when they are with the eggs.
Hi, I don’t have silicone baking cups but have the regular steel muffin tins. Will that work or will the egg stick to it?
I’ve used the regular muffin tins before and they work great, just make sure to really grease the pan before adding in the egg mixture. You can also use muffin liners as well.
Oops, never mind. I don’t know how I missed it but I found the answer to my question in the directions. Getting old!
Hi! For some reason my muffins are sort of caving in on themselves. They’ll look plump and fluffy but in fact they’re mostly hollow. I’m baking them in a silicone muffin tray on a baking sheet until golden brown on the top. Any idea what I could be doing wrong?
Because there isn’t any flour or baking soda or powder, the eggs might go a little flat or caved in once cooled. This is totally normal. I have found that using room temperature eggs does help slightly with this issue, but the taste is exactly the same.
Hello, I don’t have a microwave – can I reheat from frozen using an oven?
Yes, you can definitely re-heat these egg cups in the oven.
My eggs are coming out a little brown on the bottom and tough. Not sure why though! When I reheat them I have to cut pieces away so my toddler can eat them. Any suggestions?
Are they brown on the bottom from the first cooking or just when you reheat them?
From cooking I believe since I am only reheating in the microwave
Have you made these as mini muffins? If so, can you please comment on the cook time for those? Thanks!
I have! They work great, just make sure to really grease the tray. I would start checking them at 10 minutes, but I think mine were done around 14 mintues. They are done when the egg is set and the top is golden brown.
Hello thanks for the great recipe, I know it said it’s for 10mo+, is there any way I can change the recipe a bit to suit my 9mo?
The 10-month-old age range is just a recommendation as babies vary in eating abilities so much week to week at this young age. If you think your baby is ready for these egg muffins – then go right ahead!
Can you thaw these overnight in the fridge to have for the morning? Or is it better to remove from the freezer and heat it up?
You can do either. I usually have to gently warm these for my kids as they like to eat them warm. But either will work.
How long can these be kept in the fridge? Should they be reheated or served cold from the fridge?
They can be kept in the fridge for up to 5 days. You can serve them cold or warmed depending on what your little one prefers.
My 8 month old absolutely loves these- they are by far her favourite food right now! I sauté peppers and spinach and then make the mixture with oat milk, and put them in silicon liners. I make a batch of these once a week and they freeze so well! Thank you so much! 🙂
So happy to hear your little one is loving these! They are so great to have in the freezer for easy meals.
Haven’t had the chance to freeze any yet because the whole family eats them as soon as they are baked. I make the broccoli cheese ones. 4 year old (and everyone else) loves them.
So happy to hear that the entire family loves these! Maybe double the recipe so you can have some to freeze;)
I made these yesterday, my baby loved them yesterday. But, they’re pretty spongey the next morning after I froze them. I took some out and tried microwave, and toaster oven. Little better in the toaster oven but still not as good. any way to fix the spongey texture/taste?
Eggs in general take on a slightly different texture when they are re-heated. I think the oven or toaster oven give the best results.
Can I add some oats to the recipe?
I have not tried adding oats to this recipe, but if you try it let us know how it turns out.
Love these!!! My LO (9 months) gulped it down!!
So happy to hear your little one loved these!
Love love love these egg bites. It’s super convenient that they freeze well. I make them before my husband goes on night shift and just pull a couple out the night before for my daughters breakfast. If she’s me preparing her food, she’s screams until something is in front of her. This minimizes her impatience. Haha!
So happy to hear that your family is loving these egg muffins!
Hello can I make these with ricotta cheese? And do they lastimo the freezer for three or four me month? Thank you!
I haven’t tried adding ricotta cheese to any of these recipes. But if you try it, please let us know how they turn out.
Hello, can I make this with cottage cheese? And if so ,would they last stored in the freezer for three or 1 month? Thank you!
I haven’t tried using cottage cheese before in this recipe. If you try it, please let us know how they turn out.
Hello, I made this tonight and the bottoms were runny. I cooked for longer than 20 mins thinking that would help. It wasn’t the egg I don’t think because the eggs were tough. What did I do wrong?
I haven’t ever had runny egg muffins after cooking them. Did you follow the recipe? Or add other ingredients?
I stopped adding nutritional information to my recipes as I think it’s more beneficial to focus on exposure and building a foundation of serving healthy foods to children. With that said, you can easily copy and paste the recipe into a nutrition calculator such as Very Well Fit or something similar.
Come back to these recipes time and time again to meal prep for weeks where I know I’ll be short on time in the mornings
So happy to hear that these muffins are making your mornings easier! What’s your favorite flavor combos?
Should you spray the silicone baking liners or is that not necessary?
I would recommend you add a little spray to the liners as eggs do have a tendency to stick.