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golden baked toddler egg bites

Toddler Egg Bites

Soft, protein-packed baked egg bites made in a muffin tin — customizable, freezer-friendly, and great for busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 (egg bites)
Course: Breakfast
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup milk (dairy or a fortified non-dairy milk)
  • 1/3 cup shredded soft cheese (like mild cheddar or mozzarella)
  • 1/4 cup finely diced or grated vegetables (spinach, bell pepper, or zucchini)
  • Butter or oil (for greasing the tin)
  • A pinch of salt (optional)

Equipment

  • Standard muffin tin (or silicone muffin cups)
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 325°F (165°C) and grease a standard muffin tin well or use silicone muffin cups.
    2. Whisk the eggs. In a bowl, whisk together the eggs, milk, and a small pinch of salt until well combined.
    3. Add the mix-ins. Stir in the shredded cheese and finely diced vegetables.
    4. Fill the tin. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
    5. Bake for 15–18 minutes, or until the centers are set and no longer jiggly. For an extra food-safety check, the center should reach 160°F (71°C) on a food thermometer.
    6. Cool for a few minutes before running a butter knife around the edges to loosen and remove.

Notes

  • Fridge: Once cooled, refrigerate the egg bites promptly in a covered container and use within 3–4 days.
  • Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
  • Reheat: Thaw in the refrigerator overnight, then reheat until heated through. If reheating from frozen in the microwave, use short intervals and check the center before serving.
    Egg bites on pastel plate
    Egg bites on pastel plate