Mini Egg Muffins With Cheese And Veggies An Easy Toddler Breakfast

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 one day and keep them in the fridge until you need them. My family loves eggs all sorts of ways, but I love this recipe since they are so perfect for quickly reheating come meal time. Having these breakfast egg muffins in the fridge, just ready and waiting to be reheated for a quick breakfast (or lunch) is a total time-saver. They’re also delicious enough to make for a holiday breakfast, such as Easter or Christmas, to share with the whole family.

Ingredients You Need

For this recipe you’ll need the following ingredients ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

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.

Step-by-Step Instructions

Here’s a look at the process involved in this easy recipe so you know what to expect. Scroll down to the bottom of this post to see the full recipe. 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.

How to Store

Store them, 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. Chop up as desired for babies or younger toddlers. You can also pack these 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.

I’d love to hear what you think of the recipe, so please comment below if you try these!