4 BREAKFAST EGG MUFFINS (BABY, TODDLER + KID-APPROVED)

These nutritious Breakfast Egg Muffins come in four delicious combinations, packed with veggies, eggs, cheese, and even bacon! They’re a satisfying and healthy breakfast option for babies, toddlers, and kids, perfect for busy mornings. Plus, they’re freezer-friendly, so you can reheat them for a quick meal. These muffins are also ideal for Baby-Led Weaning!

INGREDIENTS

Egg Muffin Base

  • 7 eggs
  • 2 tbsp milk of choice (regular or any plain plant-based milk like almond, oat, soy, etc.)
  • Salt and pepper (optional), to taste

Broccoli + Cheddar Add-Ins

  • 2/3 cup broccoli, finely chopped
  • 1/2 cup shredded cheddar cheese

Italian Add-Ins

  • 1/2 cup baby spinach, finely chopped
  • 1/2 cup red pepper, finely chopped
  • 1/3 cup crumbled feta

Picky Eater Add-Ins

  • 1/2 cup cooked and cooled quinoa
  • 1/2 cup shredded cheese (a mix of swiss, cheddar, and gruyere works well, but use your favorites)

Veggie Lover Add-Ins

  • 1 cup veggies of your choice, finely chopped (e.g., mushrooms, red peppers, green peppers, yellow peppers, spinach)
  • 4 strips cooked bacon, finely chopped (optional)

INSTRUCTIONS

  • Prep: Preheat oven to 375°F (190°C). Spray a muffin tin generously with cooking spray. For easy removal, consider using a silicone muffin tray or silicone inserts.
  • Whisk: In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined.
  • Add Ingredients: Divide the add-ins evenly into the muffin cups, filling each about halfway to two-thirds full.
  • Add Egg Mixture: Pour the egg mixture evenly over the add-ins in each muffin cup, filling each cup about two-thirds full.
  • Bake: Place the muffin tin in the oven and bake for 20 minutes or until the eggs are firm and the tops are golden brown and bubbly.
  • Serve: Allow to cool slightly before serving.

NOTES

  • Age: Suitable for babies 8 months and up.
  • Yield: Makes 12 egg muffins.
  • Storage: Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To freeze, wrap each egg muffin individually in plastic wrap before freezing. To reheat, unwrap and microwave on a plate in 30-second increments until warm.
  • Veggie and Egg Tip: Feel free to adjust the veggie-to-cheese ratio based on preferences. If you want less broccoli and more cheese for picky eaters, go for it! You can always add more or less veggies, but be mindful that adjusting the veggies and cheese may require adding an extra egg or two to maintain the right consistency.
  • Amounts: The amounts listed above make a full batch of 12 egg muffins.