Egg Bites
These soft, colorful Egg Bites are the perfect bite-sized breakfast or snack for toddlers! Packed with protein and veggies, they’re easy to customize, great for little hands, and freezer-friendly—ideal for busy parents who want healthy options on hand.
Equipment
- Mixing bowl
- Whisk or fork
- Mini muffin tin
- Oven
- Nonstick spray or silicone muffin liners
Ingredients
- 2 eggs
- 2 tbsp milk
- 2 tbsp finely diced vegetables bell peppers, spinach, tomatoes
- 2 tbsp shredded cheese optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your mini muffin tin or line it with silicone liners to make cleanup easy.
- Crack the eggs into a bowl and add the milk. Whisk until smooth and slightly frothy.
- Stir in the diced vegetables and cheese (if using). The mix will be light and colorful!
- Spoon the mixture evenly into your prepared muffin tin, filling each cup about ¾ full.
- Bake in the oven for 15–20 minutes or until the egg bites are puffed and set in the center.
- Let cool completely before serving to toddlers. For younger babies, you can mash or cut the bites into smaller pieces.
Notes
Storage Tips: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in the microwave or oven.
Age Modifications: For younger babies (6–9 months), blend or mash the mixture before baking for a smoother texture. For toddlers, leave veggies in tiny chunks for exposure to textures.
Allergy-Friendly Options:
Egg-free: Use an egg replacer or chickpea flour + water mix.
Dairy-free: Use non-dairy milk and skip or replace the cheese with a dairy-free version. Nutrition Boost: Stir in a pinch of ground flaxseed, chia seeds, or add a spoonful of mashed sweet potato or soft lentils. Parent Tip: Give them a fun name like “mini breakfast muffins” or “egg cups” to make them extra appealing!
Egg-free: Use an egg replacer or chickpea flour + water mix.
Dairy-free: Use non-dairy milk and skip or replace the cheese with a dairy-free version. Nutrition Boost: Stir in a pinch of ground flaxseed, chia seeds, or add a spoonful of mashed sweet potato or soft lentils. Parent Tip: Give them a fun name like “mini breakfast muffins” or “egg cups” to make them extra appealing!
Nutrition
Calories: 24kcalCarbohydrates: 0.3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 43mgSodium: 30mgPotassium: 22mgSugar: 0.2gVitamin A: 80IUCalcium: 22mgIron: 0.2mg
Tried this recipe?Let us know how it was!