These healthy Toddler Breakfast Egg Cups come in four different tasty combinations and are filled with veggies, eggs, cheese and even bacon! A filling and nutritious breakfast for your toddler that is perfect for on-the-go eating. They can even be frozen and re-heated for a quick breakfast when you are pinched for time. 

Egg cups = early morning breakfast sanity saver!

I am all for making a big batch of breakfast foods for my kiddos on the weekend and using them all week long. It can be muffins, oat cups or even frozen smoothie packets that I make in batch form, as long as I have something to pull out every morning without having to use a single single brain cell, then I am totally good-to-go with it.

Because while I love to cook for my family, getting up early and making a healthy breakfast each and every morning is sooooooo not on my agenda. More power to you if it is yours. And if that is the case then don’t worry, I will be over every morning with my hangry girls in tow;)

If you like to have breakfast ready for each morning as well, then these egg cups fit the bill. You can easily make them on the weekend when you have a little more time. You can fill them with whichever (if any) veggies your toddler approves of that week. You can even freeze the leftovers for when you have nothing in your fridge. Basically these egg cups are a breakfast gift that just keeps on giving.

Plus, I’m giving you 4 of my families favorite combinations!

The Classic is filled with Broccoli and Cheddar. This is by far my hubby’s favorite.
The Italian is filled with spinach, red peppers and feta. This might be more of a Greek combination but we are just going with it.
The Picky Eater is filled with cooked quinoa and a ton of cheese. This one is for sure Parker’s favorite egg cup because she’s two and doesn’t eat anything that has other food in it. Two year olds are weird, but we should save that topic for another day.
The Veggie Lover is filled with spinach, three different peppers and mushrooms. And of course I tossed some bacon in there because we have to give the kiddos a reason to eat ALL.OF.THOSE veggies. This one was actually Ellie’s favorite egg cup, which completely surprised me and completely didn’t surprise me since she has been known to eat oysters when given the chance. Proof that forcing your kids to eat colorful and healthy food does pay off at some point.

But the best part of egg cups, is that these are just suggestions. You can literally fill them with anything you want and they will still be a hit with the kids. After testing out 2 batches of these egg cups, I had some leftover eggs that I tossed with 4 different types of cheese, then I poured them into a mini muffin tray and the kids went crazy for them. Simple and nutritious.

So while I want you to use my recipes because I found my family loves these combos the most, I want to also empower you to customize them with what your toddler is into to and also what you have leftover in your fridge on a Sunday morning.

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!

Egg Base
7 eggs
2 tablespoons milk (optional)
salt and pepper, to taste

Add-Ins
2/3 cup broccoli, finely chopped
1/2 cup cheddar cheese, shredded

Instructions
1. Preheat oven to 375 degree F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that this silicon muffin tin or these silicon muffin inserts help tremendously with the eggs not getting stuck.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
3. Evenly distribute the broccoli and cheese into each muffin cup.
4. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.
5. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.

Veggie and Egg Tip – I found that the above veggies amounts work great for our 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.

Age: from 10 months and up
Yield: 12 egg cups
Prep Time: 5 minutes
Cook Time: 20 minutes
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.

The Italian – Spinach + Red Pepper + Feta

Okay, so maybe I should have named this the Greek Egg Cup, but you get what I mean. Whatever we call this one, it is SO good! The salty feta mixed with the slightly crunchy red peppers is a winner for every age.

Egg Base
7 eggs
2 tablespoons milk (optional)
salt and pepper, to taste

Add-Ins
1/2 cup baby spinach, finely chopped
1/2 cup red pepper, finely chopped
1/3 cup feta, crumbled

Instructions
1. Preheat oven to 375 degree F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that this silicon muffin tin or these silicon muffin inserts help tremendously with the eggs not getting stuck.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
3. Evenly distribute the spinach, red pepper and feta into each muffin cup.
4. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.
5. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.

Veggie and Egg Tip – I found that the above veggies amounts work great for our family, but if you want to add less veggies, 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.

Age: from 10 months and up
Yield: 12 egg cups
Prep Time: 8 minutes
Cook Time: 20 minutes
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.

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!

Egg Base
7 eggs
2 tablespoons milk (optional)
salt and pepper, to taste

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 like)

Instructions
1. Preheat oven to 375 degree F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that this silicon muffin tin or these silicon muffin inserts help tremendously with the eggs not getting stuck.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
3. Evenly distribute the quinoa and cheeses into each muffin cup.
4. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.
5. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.

Veggie and Egg Tip – I found that the above amounts of quinoa and cheese work great for our family, but if you want to add less quinoa and add in some of your kiddos favorite veggies, then go for it. You can add as much or as little veggies/quinoa/cheese 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.

Age: from 10 months and up
Yield: 12 egg cups
Prep Time: 8 minutes
Cook Time: 20 minutes
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.

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 is a key player to getting small kids into eat this much veggies in one serving.

Egg Base
7 eggs
2 tablespoons milk (optional)
salt and pepper, to taste

Add-Ins
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 of bacon, cooked and finely chopped (optional)

Instructions
1. Preheat oven to 375 degree F. Heavily spray a muffin tin with cooking spray. To make getting the egg cups out easier, I have found that this silicon muffin tin or these silicon muffin inserts help tremendously with the eggs not getting stuck.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
3. Evenly distribute the veggies and bacon into each muffin cup.
4. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.
5. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.

Veggie and Egg Tip – I found that the above veggies amounts work great for our family, but if you want to add less veggies, 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.

Age: from 10 months and up
Yield: 12 egg cups
Prep Time: 8 minutes
Cook Time: 20 minutes
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.

Tools I used in this recipe –