Cheesy Mini Egg Bites: Easy Meal Prep Breakfast
These mini egg muffins make busy mornings a breeze. Ready in less than 25 minutes, this is a great recipe to have on hand for a quick breakfast or easy snack.
Perfect for babies, toddlers and adults, these cheesy egg bites are made with eggs, milk, your favorite veggies and cheese. For a variation of these mini egg muffins, try Kale and Mushroom Egg Bites or Broccoli Egg Muffins. Both are BLW approved and a great make-ahead breakfast.
❤️ Why You’ll Love Mini Egg Bites:
- These breakfast egg muffins are a great way to get a high protein, low carb breakfast.
- They’re perfect for meal prep by making ahead of time to have for the week.
- Made with simple ingredients and ready in less than 20 minutes.
- Great option for BLW – perfect size and shape for babies to grab with their little hands.
- This easy recipe can be made with different veggies that you have on hand.
- The whole family will love these healthy egg muffins all week long.
🍲 Ingredients and Substitutions
Large Whole Eggs or egg whites for a lower calorie version.
Milk makes these creamy and can be substituted with plant-based milk for dairy-free.
Shredded cheese of any kind to make these cheesy and flavorful. Pepper jack cheese, cheddar cheese, feta cheese or mozzarella cheese are great options.
Diced vegetables for crunch and a boost of nutrition. Red bell pepper, yellow onion, fresh spinach, tomato or mushrooms are my favorites.
Olive oil spray to spray your mini muffin pan.
Add any fresh herbs for more flavor.
👩🍳 How to Make Mini Egg Bites
- Preheat your oven to 350°F. Spray a mini muffin pan with nonstick spray or use a mini muffin silicone mold.
- In a bowl, whisk together the eggs and milk until well combined.
- Divide the shredded cheese, diced vegetables, and any other optional ingredients among the muffin cups.
- Pour egg mixture over the fillings in each muffin cup, filling them almost to the top.
- Bake in the preheated oven for about 15-18 minutes, or until the egg bites are set and slightly golden on top. The cooking time may vary, so keep an eye on them.
- Allow the mini egg bites to cool for a few minutes before using a knife to loosen the edges and pop them out of the muffin tin.
🪄 Tips and Tricks
- Double the recipe and freeze. Take out what you need the night before and reheat in the microwave.
- These healthy egg muffins are great for baby led weaning because they’re the perfect size for babies to grab. Easy to hold and chew even for younger babies with no teeth.
- For a larger egg bite, use a regular 12 muffin tin.
🗒 Best served with
- A dollop of sour cream or salsa.
- A side of fresh fruit.
- To serve with a side of something sweet, try Sheet Pan Pancakes or French Toast Casserole.
👝 How to Store Leftovers
Store leftover mini muffins in an airtight container in the fridge for up to 5 days. To freeze, store in a freezer bag for up to 3 months.
Individually wrap egg muffins in plastic wrap or place paper in between each one to avoid them sticking together. Remove as needed and defrost the night before or in the microwave.
🤔 Common Questions
Yes!
Yes, omit the cheese or use a dairy-free cheese alternative and use dairy-free milk.
Mini Egg Bites
Equipment
- 24 mini muffin tin
Ingredients
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheese cheddar, mozzarella or your choice
- 1/4 cup diced vegetables bell peppers, spinach, tomatoes, etc
- nonstick spray
Instructions
- Preheat your oven to 350°F. Spray a mini muffin tin with cooking spray.
- In a bowl, whisk together the eggs and milk until well combined.
- Divide the shredded cheese, diced vegetables, and any other optional ingredients among the muffin cups.
- Pour the whisked egg mixture over the fillings in each muffin cup, filling them almost to the top.
- Bake in the preheated oven for about 15-18 minutes, or until the egg bites are set and slightly golden on top. The cooking time may vary, so keep an eye on them.
- Allow the mini egg bites to cool for a few minutes before using a knife to loosen the edges and pop them out of the muffin tin.
