Print

Easy Mini Muffin Tin Egg Bites for Toddlers

mini muffin tin egg bites for toddlers - featured image
Print Recipe

Quick, protein-packed mini egg bites made in a muffin tin, perfect for picky toddlers. Freezer-friendly and endlessly customizable with veggies, cheese, or meat.

Ingredients

Scale
  • 6 large eggs
  • 1/3 cup cottage cheese (full-fat or low-fat)
  • 1/4 cup milk (whole milk or 2% works best)
  • 1/4 cup shredded cheddar cheese (or mozzarella, Monterey Jack, or Colby)
  • Salt and pepper to taste
  • Non-stick cooking spray or butter (for the pan)
  • Optional mix-ins (choose 1-2 combinations):
  • 1/4 cup finely chopped broccoli (steamed or raw)
  • 1/4 cup finely grated zucchini (squeeze out excess moisture)
  • 1/4 cup finely chopped spinach (fresh or thawed frozen, squeezed dry)
  • 1/4 cup finely diced cooked bacon or ham
  • 2 tablespoons finely chopped bell pepper (any color)
  • 1 tablespoon finely chopped fresh chives or parsley

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Spray your mini muffin tin generously with non-stick cooking spray.
  2. Prep your mix-ins: If using broccoli, steam for 2-3 minutes until bright green and tender. If using zucchini, grate and squeeze out excess moisture. Chop all mix-ins into very small pieces (pea-sized or smaller).
  3. Whisk the eggs: Crack 6 large eggs into a medium mixing bowl. Add the cottage cheese and milk. Whisk vigorously for about 30 seconds until completely smooth and uniform. Season with a pinch of salt and a few grinds of black pepper.
  4. Add the cheese and mix-ins: Stir in the shredded cheddar cheese and your chosen mix-ins. Fold everything together until evenly distributed.
  5. Fill the muffin cups: Using a small spoon, cookie scoop, or piping bag, fill each mini muffin cup about 3/4 full.
  6. Bake for 10-12 minutes until the egg bites are set in the center and the edges are lightly golden. A toothpick inserted into the center should come out clean, or the tops should spring back when lightly touched.
  7. Cool in the pan for 5 minutes. This is crucial for easy removal.
  8. Remove and cool completely: Run a small silicone spatula or butter knife around the edges of each bite to loosen. Gently lift them out and transfer to a cooling rack. Let cool completely before serving.

Notes

Don’t overbake or the bites will become rubbery. Use room temperature ingredients for even cooking. Grease the pan generously to prevent sticking. Let cool completely before freezing to avoid ice crystals. The mixture can be made up to 24 hours ahead and stored in the refrigerator.

Nutrition

Keywords: egg bites, toddler breakfast, mini muffin tin eggs, freezer-friendly breakfast, protein-packed, picky eater, healthy breakfast for kids

Find it online: https://prismtaste.com/easy-mini-muffin-tin-egg-bites-for-toddlers/