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

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

4.9 stars (30 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!

Ingredients 

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

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)

Instructions 

  • 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.

Notes

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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