Broccoli cheddar egg bites made in mini muffin tins are a healthy and delicious breakfast or snack full of veggies that are great for baby led weaning and toddlers!
If you're looking for a one-and-done, high protein, make-ahead breakfast or snack for baby led weaning or toddlers, you can't go wrong with veggie-packed egg muffins! These broccoli cheddar egg bites are simple, quick and delicious - perfect for babies eating finger foods and toddlers as well as older kids and adults.
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Why You'll Love These Egg Bites
These little egg bites are both healthy and delicious. They are a great way to get your little one eating veggies and protein first thing in the morning. You can easily whip up one batch for the whole family to enjoy, and they are make-ahead friendly so that you can heat and eat on busy mornings. The size and texture are perfect for babies using a baby led weaning approach or toddlers, but they're also great for the whole family!
If you're growing tired of sweet breakfast muffins that don't offer much in the nutrition department, a savory change may be just what you and your little one need!
Health Benefits for Baby
Unlike most sweet-leaning muffins, these egg bites pack a nutritious punch! Eggs are high in protein, B-vitamins, vitamin D, and choline. Broccoli provides vitamins C, A, K and fiber (good for gut health and digestion!). All of that adds up to a nutrient-dense breakfast or snack without empty calories or a sugar crash.
What You'll Need
- Eggs
- Milk
- Broccoli
- Grated cheddar cheese
- Spices - Mustard powder, garlic powder, salt (optional) and pepper
Helpful Equipment: Sharp knife, whisk, bowl, silicone mini muffin pan
How To Make Them
Here is a quick run down of the recipe. For full detailed instructions, see the recipe card at the bottom of the post.
- Heat your oven to 350°F. If you are using a metal muffin pan, spray it with oil, or line with paper liners.
- Finely chop the broccoli. It should be no larger than the size of your pinky nail.
- Divide the chopped broccoli and cheese evenly among the muffin cups.
- Whisk the eggs, milk and spices together. Pour over broccoli and cheese in the muffin cups.
- Bake for 11-14 minutes, or until eggs are set. Cool before removing them from the pan.
Recipe Variations
- Salt - If you're in the 'no salt for baby' camp, feel free to omit it. I've come around to not being so strict about salt, so I'm okay with a little bit in this recipe. If you're making this for toddlers or older kiddos, salt is no problem.
- Frozen broccoli works in place of fresh. Thaw it before chopping and adding to the cups.
- Dairy free - For dairy allergies, use your favorite non-dairy milk (unsweetened!) and omit the cheese.
- Feel free to use any other kind of cheese or spices that you like.
- You can bake these in a regular size muffin tin or in a square baking dish to make a frittata. The bake time will be closer to 20 or 25 minutes.
Storage and Reheating
Store baked egg muffins in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months. Thaw frozen muffins in the refrigerator overnight before reheating them.
Reheat muffins in the microwave, covered, for 15-30 seconds in the microwave. Always test the temperature before serving to baby!
How To Serve Egg Muffins for Baby Led Weaning
You can serve these muffins as they are to BLW babies. Or, cut them in half vertically if you like. Since they are nutrient-rich, you can give them alone, or pair with pancakes or toast fingers and whatever BLW friendly fruit you have on hand.
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Broccoli Cheddar Egg Bites for Babies and Toddlers
Broccoli cheddar egg bites made in mini muffin tins are a healthy and delicious breakfast or snack full of veggies that are great for baby led weaning and toddlers!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: about 24 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 cup finely chopped broccoli florets
- ½ cup shredded cheddar cheese
- 5 large eggs
- ¼ cup milk
- ¼ tsp mustard powder
- ⅛ tsp garlic powder
- ¼ tsp salt (optional - see notes)
- ¼ tsp freshly cracked black pepper
Instructions
- Heat oven to 350°F. Line a mini muffin pan with paper liners. Spray liners lightly with oil. (Or you can use a silicone muffin pan like this one - no spraying or liners required!)
- Ensure broccoli is chopped finely - pieces should be about the size of your pinky nail or smaller. Divide broccoli between muffin cups. Evenly sprinkle cheese into each cup.
- Whisk together eggs, milk and spices. Pour egg mixture over broccoli in each liner.
- Bake for 11-14 minutes, or until eggs are set. Cool before removing from the pan.
- Allow extras to cool completely before refrigerating or freezing in an airtight container.
Notes
- Salt - If you're in the 'no salt for baby' camp, feel free to omit it. I've come around to not being so strict about salt, so I'm okay with a little bit in this recipe. If you're making this for toddlers or older kiddos, salt is no problem.
- Frozen broccoli works in place of fresh. Thaw it before chopping and adding to the cups.
- Dairy free - For dairy allergies, use your favorite non-dairy milk (unsweetened!) and omit the cheese.
- A silicone muffin pan works really well for for egg muffins because they prevent sticking really well. If you're going to be making a lot of muffins for baby, it's a good investment.
- Other baking options - You can bake these in a regular size muffin tin (makes 6 muffins) or in a square baking dish to make a frittata. The bake time will be closer to 20 or 25 minutes.
- Storage - Store baked egg muffins in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months. Reheat muffins in the microwave, covered, for 15-30 seconds in the microwave. Thaw frozen muffins in the refrigerator overnight before reheating them. Always test the temperature before serving to baby!
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