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
Units
Scale
- 1 cup finely chopped broccoli florets
- 1/2 cup shredded cheddar cheese
- 5 large eggs
- 1/4 cup milk
- 1/4 tsp mustard powder
- 1/8 tsp garlic powder
- 1/4 tsp salt (optional - see notes)
- 1/4 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!