The perfect breakfast snack for the whole family!
Looking for a quick and easy, delicious breakfast recipe that’s perfect for busy mornings? Who doesn’t love a good egg? Scrambled, fried, sunny side up, eggs are easily one of the most versatile ingredients, and definitely one of the yummiest. And, as I pivot to baby-friendly cooking, I’ve discovered my favorite way to make eggs yet: egg bites!
These baby-friendly baked egg bites are just what you need! Packed with simple ingredients and loaded with nutrients, they are a great way to start your day. Quick, easy, and perfectly poppable thanks to their mini muffin shape, these egg bites are the perfect breakfast finger food for babies, older kids, and adults alike. And talk about customization. These baked scrambled egg bites can be stuffed with so many different veggies and proteins to satisfy your family!
I used what I had on hand—baby red bell pepper, red onion, and fresh spinach, all chopped finely. You can also add in some different cheeses like cottage cheese for a creamy texture, cheddar cheese or mozzarella cheese. And the best part? Make these at the beginning of the week and store in an air-tight container to have on hand for you and your snacking littles all week long!
You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!
Here’s how you’ll make my Baby-Friendly Egg Bites:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin with nonstick spray
- In a pourable dish, add eggs and whisk. Add milk, chopped veggies, salt and pepper, stirring to combine
- Distribute the egg mixture evenly between the 12 muffin tins & top each with cheese
- Bake for ~12 minutes or until fully set. Let cool slightly before serving!
And let’s not forget about the convenience factor. With their mini muffin shape, these little egg bites are the perfect size for little hands and make for a great on-the-go snack. They are also ideal for meal prep. Simply make a batch ahead of time, store them in an airtight container or freezer-safe bags, and you’ll have a quick breakfast option ready to go on those busy mornings. Just reheat them in the toaster oven or microwave for 20–30 seconds, and you’re good to go!
Not only are these baby-friendly baked egg bites delicious, but they are also packed with great nutrients for your growing little one. Eggs are a great source of protein, vitamin D, and vitamin C, while veggies add fiber and other important vitamins and minerals. They are a well-balanced meal that will keep you and your little ones satisfied until lunchtime.
So, next time you’re looking for healthy breakfast ideas, give this egg bite recipe a try. Your whole family will absolutely love them, and you’ll love how easy they are to make. Plus, they can be customized to your personal taste by adding different veggies or cheeses. Trust me, these mini egg bites will become a staple in your kitchen!
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Baby Friendly Baked Egg Bites with Chopped Veggies
Ingredients
- 8 eggs
- 1/4 Cup milk I used plain almond
- 1 Cup Any veggies chopped finely
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 1/4 Cup shredded cheese I used a blend
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cups or spray well with cooking spray.
- In a pourable dish, add eggs and whisk. Add milk, chopped veggies, salt and pepper, stirring to combine.
- Distribute the egg mixture evenly between the 12 muffin tins. Top each with around one teaspoon of shredded cheese, adding more if you’d like.
- Bake for ~12 minutes or until fully set. Let cool slightly before serving.
How long are the egg bites good for?
My rule of thumb is always 5 days in the refrigerator!
I get 24 mini muffins and freeze. With twins, it’s worth 6 days (as they’re 1) but we eat them every other day.
I tried these this morning, and my husband and loved them. We are doing keto, and this is a winner. We are sitting thinking of things you could put in. Olives, jalapeño peppers, bacon, I put onions, sausage, peppers in today, so good.
Can you freeze egg bits once they are made?
Yes! I do this all the time for my toddlers to have quick breakfasts on hand!
Do you think grated and drained zucchini would be okay? Not sure with the water content.
Thanks!