These Mini Egg Muffins with cheese and veggies are a go-to quick and easy toddler breakfast. These savory muffins are packed with nutritious ingredients, are so quick to bake up, and they work well to make ahead.
Rich in protein and fats that toddlers need, eggs are a wonderful toddler food. And in this recipe, they form perfectly tender little muffins that are easy for kids to eat and easy for us parents to make.
Egg muffins are a savory toddler breakfast or toddler meal that you can make with almost any veggie or type of cheese.
They are rich in nutrients and are perfect for toddler meal prep since they store nicely and reheat in just a few seconds. You can make them as Bacon and Egg Muffins, Sausage Egg Muffins, Egg Bites with Cottage Cheese, or egg and veggie as shown here.
They’re also delicious enough to make for a holiday breakfast, such as Easter breakfast idea or a make-ahead Christmas breakfast, to share with the whole family.
Table of Contents
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Ingredients You Need
For this egg muffins recipe you’ll need the following ingredients ready to go.
- Eggs: The base of this recipe is large eggs. You can use whichever type you prefer.
- Cottage cheese: This adds moisture, calcium, and protein to the recipe. It blends right into the batter.
- Shredded cheese: You can use cheddar cheese, mozzarella cheese, or another shredded cheese your family enjoys.
- Shredded butternut squash, grated carrot or minced broccoli: Or another vegetable that you like.
- Minced or grated fresh onion or onion powder: Either of these add a little more flavor to the mixture.
- Parmesan cheese: I like to add Parmesan cheese (or Pecorino Romano) cheese for additional flavor in these egg muffins.
TIP: These are packed with protein and have a nice dose of veggies in the mix that are easy to chew. And they boast a solid dose of calcium, plus vitamin A from the eggs, cheeses, and squash.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“My 1 year old LOVES these! Just tried the recipe for the first time this morning and she ate 2 of them along with some diced up cherries and toast. I made them with broccoli, onions and carrots as my veggies. I’ll definitely be trying different variations because they’re a hit and she’s not picky at all.” —Shae
Step-by-Step Instructions
Here’s a look at the process involved in this easy egg muffins recipe so you know what to expect. Scroll down to the bottom of this post to see the full recipe.
Step 1. Stir together the ingredients.
Step 2. Add your veggie of choice.
Step 3. Spoon the batter into the greased muffin cups.
Step 4. Bake. Remove from oven, let cool for about a minute, then use a knife to gently loosen the cups from the pan.
TIP: The batter comes together really quickly as all it requires is some easy grating and stirring. You can whip these up whenever you have a spare 15 minutes.
Frequently Asked Questions
We like these with both grated raw or leftover roasted butternut squash and sweet potato, shredded raw carrots or chopped broccoli florets. Use whichever you have or prefer. You could also add snipped spinach or kale or finely chopped bell pepper or mushrooms.
You can cut in half or serve whole for baby to gnaw on baby led weaning style. Their semi-soft texture also means that they are great for babies, younger toddlers or toddlers still getting the hang of more complex textures.
(In fact, this was the recipe that helped a friend of mine start to wean her daughter off of a feeding tube!)
When buying eggs for toddlers, know that from chickens with access to grass and pasture typically have more of these healthy poly- and monounsaturated fats than conventional eggs. Look for the terms “free range” and “grass-fed”. But eggs—any way they are raised!—are also a good source of B12, which is particularly important for toddlers who don’t eat meat. So go with what your budget allows.
I’ve made this recipe a lot over the years and the one time the muffins stuck was when I brushed on oil, rather than using nonstick spray. So do use the spray if you can. And use a good nonstick muffin tin.
You’ll also want to let them cool for a few minutes in the pan, then use a paring knife, if needed, to help loosen the edges.
How to Store
Store the egg muffins, once cooled, in an airtight container in the fridge for 3-5 days. Serve slightly warmed up or at room temperature.
Best Tips for Success
- We like these with both grated raw or leftover roasted butternut squash and sweet potato, shredded raw carrots or chopped broccoli florets.
- Add snipped spinach or kale or finely chopped bell pepper or mushrooms to these egg cups if you’d like instead of squash.
- You can also pack these mini muffins in a toddler lunch for daycare or as a cold lunch idea.
- Try mozzarella instead of cheddar. Try ricotta instead of cottage cheese.
- Double the recipe and bake a whole pan of 24 mini muffins at once.
- For more breakfast ideas, try my easy Pumpkin Muffins, Homemade Baby Rice Cereal, or Oven Baked French Toast.
Related Recipes
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Healthy Carrot Cake Muffins
I’d love to hear what you think of the recipe, so please comment below if you try these!
Mini Egg Muffins with Cheese and Veggies
Ingredients
- 1 tablespoon onion, peeled and grated (or ¼ teaspoon onion powder)
- 1/2 cup butternut squash, finely grated (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)
- 2 eggs lightly beaten
- 1/2 cup cottage cheese (drained if needed)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well.
- Stir together all ingredients in a medium bowl.
- Spoon into muffin cups, filling about to the brim.
- Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
- Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.
Video
Notes
- Store in the fridge for up to 3 days in an airtight container or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
- We like these with both grated raw or leftover roasted butternut squash and sweet potato, shredded raw carrots or chopped broccoli florets.
- Add snipped spinach or kale or finely chopped bell pepper or mushrooms if you’d like instead of squash.
- Chop up as desired for babies or younger toddlers.
- You can also pack these egg and cheese mini muffins in a packed daycare lunch or school lunch.
- Chop them up over salads for your own lunch.
- Try mozzarella instead of cheddar.
- Try ricotta instead of cottage cheese.
- Double the recipe and bake a whole pan of 24 mini muffins at once.
Nutrition
This post was first published September 2017.
I used nonstick muffin tin, sprayed with olive oil spray, and cooled before attempting to remove and these still stuck badly- any other tips??
Use a classic nonstick spray rather than olive oil next time.
Hi! How would you adjust the instructions if this were to be made in regular size muffin tins instead of mini?
Thank you!
Bake for about 4 more minutes at the same temp.
I haven’t made yet, but 2 eggs make 12 mini muffins? Seems like it would need more liquid? I know there’s veggies and cottage cheese, but am I missing something? Planning to make so please let me know.
Yes, 2 eggs is correct.
What type of cottage cheese? Low fat or full fat? Can you use this with a regular size muffin tin versus mini muffin tin?
You can use either but I default to full fat. And yes you can use a full size muffin tin. Use 1/4 cup batter and you may need to bake a few minutes longer.
Any substitute recommendations for the cottage cheese? Or could I just omit?! I will try it with eventually but don’t have any on hand!
I would omit and add another egg.
Made these with shredded carrots and ricotta cheese. Baby loved them and she has refused to eat eggs every way I’ve tried! Used butter on a nonstick mini muffin pan. Going to try sweet potatoes next week.
I meal prep these every few weeks for our 1 year old so she has a yummy and filling breakfast before daycare in the mornings (also on the weekends since she’s ready to eat first thing). She gobbles these up and it makes my life easier as a mom who likes her sleep so I don’t have to wake up super early to make breakfast every day. I always double the recipe and freeze them!
Delicious !!!!
You mentioned packing for daycare lunches, have you had success serving these room temp or cold? Or would that involve a thermos or asking daycare to heat?
You could do any of those options according to what your child would prefer and what options you have. They are great room temp or cold, but some kids may prefer them warm. (Sorry that’s not a super straight forward answer but you have options!)
Could I make the batter the evening before and keep in the fridge then bake in the morning? Love these! I even eat them myself. So good!
I think you could do that. I would wait to put the batter into the pan until right before baking since I think they would stick if it sat unbaked in the pan overnight, but otherwise, you should be good.
Wow! These are amazing!!
My toddler loves them!!
Thank you thank you for an easy lunch idea!
You’re so welcome!
I made this using grated zucchini (strained excess water) and grated carrot and baked it in a loaf pan, as I don’t have a mini muffin pan. I just cut it up into small squares once cooked and cooled. The cottage cheese makes the eggs extra soft and fluffy. My 8 month old approves! Thank you for this great, flexible recipe.
So good!! Made them with carrot since that’s what I had on hand and my 5YO, who does not like eggs, loved them. I doubled the recipe and my husband, 5YO, 1YO, and I finished them all in one sitting.
I never would have thought to put cottage cheese in eggs. These are DELICIOUS
Hi! Looking forward to making these, can the egg mix be made ahead of time/the night before and stored in the fridge and then poured into the muffin tin to bake in the morning? I’d like to make them fresh, but with my toddler I know I’m better off doing most of the work when she’s asleep. Thanks!
Yes, that should be fine. Enjoy