These Mini Egg Muffins with Cheese and Veggies are a go-to for quick and easy toddler breakfasts on busy weekday mornings. Egg muffins are packed with nutritious ingredients and are so quick to bake up!
Mini Egg Muffins
Rich in protein and fats that toddlers need, eggs are a wonderful toddler food. You can make a batch a batch of the egg muffins on Sunday and keep them in the fridge until you need them. My family loves eggs all sorts of ways, but I love this recipe since I don’t have to wash up pans while I’m also trying to get everyone out the door in the morning. Having these breakfast egg muffins in the fridge, just ready and waiting to be reheated for a quick breakfast, is a total time-saver. We also enjoy them a lot for lunch.
Ingredients in Mini Egg Muffins
For this recipe you’ll need eggs; cottage cheese; shredded cheese; shredded butternut squash; minced, grated or onion powder; and Parmesan cheese. It’s packed with protein and has 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.
You can change up the veggies too. 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.
How to Make Egg Muffins Step-by-Step
Here’s a look at the process involved in this easy recipe. 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.
- Decide on which vegetable you want to use. Precook it up to 3 days ahead, if needed, and store in an airtight container as needed.
- Stir together the ingredients.
- Spoon into the greased muffin cups. You’ll use about 1 tablespoon of the batter per muffin.
- Remove from oven, let cool for about a minute, then use a knife to gently loosen the cups from the pan. Cool a bit and serve warm or store to serve later.
Is this mini egg cup recipe suitable for baby led weaning?
The muffins are delicate, so you’ll want to let them cool in the pan for a few minutes after you take them out of the oven—but their semi-soft texture also means that they are great for 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.)
You can double the batch if desired to make more. And you can also pack these egg and cheese mini muffins in a packed daycare lunch or school lunch. (I even like them chopped up over salads for lunch.)
Which eggs are best to buy for babies and toddlers?
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”. Eggs are also a good source of B12, which is particularly important for toddlers who don’t eat meat.
How long do these mini egg muffins last?
The batch is relatively small so you won’t have leftovers lingering forever (though they actually freeze really well should that be an issue). Store them, once cooled, in an airtight container in the fridge for 3-5 days. Serve cold or warm for a few seconds in the microwave. Each is a two-bite affair for my girls and they almost always insist on dipping them in salsa or ketchup. (I love them on top of salads!)
Help, my egg muffins stuck to the pan!
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. 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.
I’d love to hear what you think of the recipe, so please comment below if you try these!
These soft breakfast egg cups are packed with protein and vitamins—and can be made ahead of time!
- 1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)
- 1/2 cup butternut squash, finely grated (or leftover roasted squash, cubed)
- 2 eggs lightly beaten
- 1/2 cup cottage cheese, drained if needed
- 1/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray.
- 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.
Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
- Use grated carrot, broccoli, zucchini or chopped spinach instead of squash.
- 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.