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Made with protein-rich cottage cheese and lots of veggies, these mini egg bites for toddlers are the perfect healthy breakfast. They’re perfectly fluffy, great for meal prep and can be prepared in less than 30 minutes!
Healthy Mini Egg Bites for Kids
Instead of making breakfast from scratch every single morning, whip up a batch of these cottage cheese egg bites at the beginning of the week and reheat them all week long!
They taste like Starbucks egg bites, so you know they’re delicious and the perfect size for kids.
These mini egg muffins are also high in protein and are made with spinach and bell peppers for extra flavor and nutrients. They’re not just limited to kids though — the whole family will love them!
MINI EGG BITES
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What Are Egg Bites?
Egg bites are muffin-sized baked eggs, very similar to mini quiches without the crust, or mini frittatas. They are tender and fluffy and can easily be made on the weekend and reheated for a quick breakfast throughout the week.
Egg bites became popular from Starbucks because they’re a convenient way to enjoy a healthy and delicious breakfast on the go.
Make your own at home with these egg bites for toddlers, prepared with simple ingredients you probably already have on hand. They’ll be a game-changer for your breakfast routine!
Why We Love These Egg Bites with Cottage Cheese
- Nutritious: Made with real eggs, cottage cheese, and fresh veggies, these little bites are a healthy way to start the day!
- Quick & Easy: Since you can make a batch of these veggie egg bites at once and reheat them all week, they’re fantastic to make ahead for meal prep. Just reheat and serve!
- Kid-Friendly: These egg cups are individually portioned and full of yummy flavors like cheese and finely chopped veggies, making them ideal for baby-led weaning, toddlers or feeding the whole family. They’re easily customizable too!
Ingredient Notes
- Eggs: This recipe starts with an egg base made from whole eggs. You can also substitute egg whites, but babies and toddlers will benefit from the healthy fats and other nutrients found in the yolks.
- Cottage cheese: In the blender, all those little cheese curds become a thick, creamy filling that will make these healthy breakfast egg muffins tender and creamy.
- Cheddar cheese: Most kids love cheese, and the cheesy flavor tastes excellent with egg. You can use sharp cheddar cheese, medium or mild.
- Flour: To give these little egg bites the perfect texture, it can help to add white whole wheat flour (or sub in regular all-purpose flour) to bind the eggs together.
- Seasonings: Add some onion powder, salt, and black pepper to season these healthy egg muffin cups.
- Fresh spinach: For kids, it’s best to use finely chopped spinach so the pieces are not as obvious.
- Bell peppers: Finely dice red bell peppers or green peppers to make them easy to eat.
- Oil: You’ll need a little oil just for sauteeing the vegetables.
How to Make Egg Bites with Cottage Cheese
- Preheat the oven 350 degrees F. Spray a mini muffin tin thoroughly with cooking spray or use a mini silicone muffin pan.
- Blend eggs, cottage cheese, cheddar cheese, flour, onion powder, salt (if using) and pepper in a blender until smooth.
- Drizzle a little bit of oil in a frying pan set over medium heat. Sautee the peppers and spinach until softened, about 5 minutes.
- Pour the egg mixture into a bowl or large measuring cup. Add the cooked veggies and stir to combine.
- Divide egg mixture between 24 cups of the prepared mini muffin tin and bake in oven for 15-18 minutes or until a toothpick inserted comes out clean. Allow egg bites to cool for 5 minutes before removing from the muffin tin. Run a sharp paring knife around each egg cup and gently remove them from the pan.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- The egg mixture will be fairly thick and creamy after blending, but this is a good thing! This will result in more fluffy egg bites.
- You can use white whole wheat, whole wheat, all-purpose flour or gluten-free flour for these egg bites. The flour helps to provide more structure to the egg bites, so they’ll be less likely to sink after baking in the oven.
- Use 2% or 4% cottage cheese for fluffier egg bites.
- If making these egg bites for babies, leave out the salt to limit sodium consumption.
- If the egg bites are sticking to the pan, place the mini muffin tin in a large shallow baking dish filled with about 1-2 inches of hot water. Allow the mini muffin tin with cooked egg bites to sit in the water for about 5 minutes. The steam on the bottom of the muffin tin will help to loosen the egg bites, making them easier to remove.
- Another alternative would be to try a mini silicone muffin pan if you have trouble with muffins sticking.
Recipe FAQs
Absolutely! Freezing is the easiest way to make a large quantity of these healthy egg bites at once. You could even make several batches, then store them in freezer bags for several months. Just place however many you need for the next few days in a dish in the fridge so they can thaw, then microwave to reheat.
If your egg bites are sticking, spray the mini muffin pan before adding the mixture. You can also set the entire muffin pan in a shallow dish of hot water for about 5 minutes. This will soften the bottoms of the egg bites to help them come out.
To avoid this issue in the future, consider using a silicone muffin pan or silicone muffin cups.
Your homemade egg bites for toddlers will typically last 3-4 days in the fridge. If you can’t go through a full batch in that period, store the extras in the freezer for up to 2 months.
Storage Guidelines
- Refrigerator: Store leftover mini egg bites in an airtight container in the fridge for approximately 3-4 days.
- To freeze: You can also freeze chilled egg bites in a freezer bag for up to 2 months.
- To reheat: To serve, let the egg bites thaw in the fridge for several hours, then microwave for 1-2 minutes. You can also pop them in the toaster oven at 350 degrees F for a few minutes instead.
Serving Suggestions
These cheese egg muffins are perfect for breakfast on those busy mornings since they contain protein, carbohydrates, fats, and a little fibre from the veggies. They can be served on their own or with some of these extras to make a full meal.
- Sliced fruits
- Fresh berries
- Toast or English muffin
- Green Monster Muffins
- Blueberry Breakfast Balls
- Date Muffins
- No Added Sugar Banana Bread
- Apple Banana Carrot Muffins
- Strawberry Banana Smoothie without Yogurt
- Yogurt for Babies
Recipe Variations
- Add more veggies: If your kids are open to it, add green onions, mushrooms, and any leftover veggies to this basic egg muffin recipe.
- Change up the cheese: There are so many cheeses out there that you can use instead of cheddar, like Parmesan cheese, smoked cheeses, mozzarella cheese, and more.
- Add meat: For more protein, add some crumbled bacon or turkey bacon, cooked breakfast sausage or diced ham to these mini muffins.
More Similar Recipes
- Zucchini Frittata Muffins
- Baby Frittata Recipe
- Heart Egg Toast
- How To Cut Pancakes For Babies
- Baby Led Weaning Overnight Oats
- 3-Ingredient Protein Waffles
- Banana French Toast
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Mini Egg Bites {with Cottage Cheese & Veggies}
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup flour (I used white whole wheat flour)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup spinach leaves finely chopped
- 1/2 cup finely diced bell peppers
- Oil for sauteeing vegetables
Instructions
- Preheat the oven 350 degrees F. Spray a mini muffin tin thoroughly with cooking spray or use a silicone mini muffin pan.
- Blend eggs, cottage cheese, cheddar cheese, flour, onion powder, salt (if using) and pepper in a blender until smooth.
- Drizzle a little bit of oil in a frying pan set over medium heat. Sautee the peppers and spinach until softened, about 5 minutes.
- Pour the egg mixture into a bowl. Add the cooked veggies and stir to combine.
- Divide egg mixture between 24 cups of the prepared mini muffin tin and bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow egg bites to cool for 5 minutes before removing from the muffin tin. Run a sharp paring knife around each egg cup and gently remove them from the pan. Serve them warm or store them for later.
Notes
- The egg mixture will be fairly thick and creamy after blending, but this is a good thing! This will result in more fluffy egg bites.
- You can use white whole wheat, whole wheat, all-purpose flour or gluten-free flour for these egg bites. The flour helps to provide more structure to the egg bites, so they’ll be less likely to sink after baking in the oven.
- Use 2% or 4% cottage cheese for fluffier egg bites.
- If making these egg bites for babies, leave out the salt to limit sodium consumption.
- If the egg bites are sticking to the pan, place the mini muffin tin in a large shallow baking dish filled with about 1-2 inches of hot water. Allow the mini muffin tin with cooked egg bites to sit in the water for about 5 minutes. The steam on the bottom of the muffin tin will help to loosen the egg bites, making them easier to remove.
- Another alternative would be to try a mini silicone muffin pan if you have trouble with muffins sticking.
