These little egg muffins are great for babies, toddlers and older kids. Full of protein and nutrients, the perfect choice for breakfast, meal and lunchboxes. It takes around 30-minutes to bake and they are also freezable. What more do you want?
Having protein & nutrient rich food is so important for our little ones development, especially in the early years when they grow so fast and we also try to establish good eating habits. These egg muffins are packed with veggies like peppers, green onions and spinach that make them extra healthy but also delicious at the same time.
What I also love about them, is how easy it is to make them. No one wants complicated recipes that take a lot of time to prepare or cook, especially on busy days. You just chop the veggies, mix the eggs and put everything together.
You could serve them for breakfast, lunch, or pack a couple and take them with you when you are out. It's so easy to hold them with their little hands and not messy to eat.
So whether you're a busy parent looking for a quick breakfast solution or want to introduce your little one to new flavors and textures, egg muffins offer a versatile option that will please both baby's taste buds and nutritional needs.
👩🏻🍳 Why you should try my recipe
- Easy to make with simple ingredients.
- Full of nutrients and protein from the veggies and the eggs.
- Suitable for babies, toddlers and older kids.
- Freezable for a quick snack on busy days.
- Great for snacking, breakfast or lunch.
- Easy to pack for dates out, playgrounds and lunchboxes.
To make these baby-friendly egg muffins, we will need some eggs, sweet mini peppers, green onions, spinach, milk, flour, baking powder, olive oil, cheese and ground pepper.
If you are making these for babies under 12 months, then do NOT add any salt to them. For older children, you could add a pinch of salt to taste.
For full quantities and to print the recipe, see the recipe card down below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. To start, I prepare all the vegetables. I remove the seeds from the mini peppers and I cut them into cubes. I'm using a couple of sweet mini peppers but you could also use half a bell pepper if you prefer.
02. I remove the roots from the green onions and cut them into circles. I'm using about a cup of fresh spinach that I chop into smaller bits. Now I set aside the vegetables to prepare the egg batter.
03. In a bowl, I break the eggs and add the milk and the ground pepper. I beat them lightly.
04. I add the flour and baking powder and continue mixing until incorporated. I'm using all-purpose flour and half a teaspoon of baking powder. This will help my muffins to stay puffed up and keep their texture after I take them out of the oven and they cool down.
05. Now that the egg batter is ready, it's time to assemble the muffins. I'm using some silicon cases but you could use parchment liners if you prefer. I brush them with some oil to prevent sticking and then I add the chopped green onions to each one.
06. I continue with the chopped peppers and then the spinach on top. Just a little bit of each in each muffin case.
07. Now it's time for the egg mixture. I split it between 12 muffin cases, leaving about 1 inch or 1.5 cm from the top, as they are going to rise in the oven.
08. For the final bit, I add the grated cheese on top of each egg muffin. I'm using cheddar cheese, but you could use whichever melting cheese you have at home. I preheat my oven to 375°F / 190°C and bake the egg muffins for 30-35 minutes.
While the egg muffins are baking, you will notice that they start to rise and be quite puffed up. Then, when you take them out of the oven and start to cool down, they lose most of their volume. This is absolutely normal. The flour and baking powder helps to keep some of the volume and texture inside.
📖 Substitutions & Variations
- Instead of mini sweet peppers, you could use half a bell pepper.
- For a dairy-free version, you could use an alternative milk and cheese of your choice.
- You could add more seasoning for some extra taste, like some oregano, sweet paprika or mixed italian herbs.
🍽 Serving suggestions
Babies (6-12 months): For babies under 12 months, make sure you don't add any salt when making the egg muffins. To serve, I like to cut them in half, so it's easier to hold and bite. They are great for breakfast with some fruits or yogurt on the side, or for lunch with some veggies.
All other ages: For all other ages, children and adults, you could add some salt to the egg mixture. They are great for breakfast, afternoon snacks, dinner and so on.
If you are looking for ideas for your little one's lunchbox, these healthy egg muffins are fantastic! They keep well and fresh in a lunchbox, they are not messy and they are quite filling too. Just add a couple to your little one's lunchbox with some salad, tomatoes and cucumbers and he's good to go.
The recipe yields 12 egg muffins using a regular-size muffin tin. You could store any leftover egg muffins in the fridge in an airtight container for up to 3 days.
If you or your little one prefers to have them warm, then you could warm them up in the microwave for a minute.
These veggie egg muffins are also freezable. Just wrap them in foil or put them in a ziploc bag and place them in your freezer for up to 3 months.
- Don't open the oven before 25 minutes, as the egg muffins might deflate.
- I love using silicon muffin cases for all types of muffins as they are easy to clean and the muffins don't stick to the tin. Alternatively, you could use parchment liners.
- For children above 12 months, you could add a little bit of salt to the eggs for some extra flavor.
It's normal for the egg muffins to puff in the hot oven and deflate when they come out. To prevent them from completely collapsing, we are adding a little bit of flour and baking powder to them.
Egg muffins can get really sticky since they don't contain any butter or oil. I like to use silicon cases that I lightly brush with some oil before adding the egg mixture. You could also use parchment liners or just parchment paper cut into squares and placed in each tin case.
Egg muffins are suitable for babies from 6 months, as long as they are well cooked and don't have any salt in them.
Yes, egg muffins are freezable for up to 3 months. Put them in a freezable bag or wrap them in some foil and place them in your freezer. Thaw them overnight in the fridge and reheat them in the microwave or oven until piping hot.
Egg Muffins With Veggies For Babies & Toddlers
- 6 eggs
- 2-3 sweet mini peppers (or half a bell pepper)
- 1 cup spinach
- 2 green onions
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- ½ teaspoon baking powder
- 1 tablespoon olive oil for the muffin cases
- ½ cup cheese grated
- ½ teaspoon ground pepper
- Cut the peppers into cubes, the green onions into slices, and chop the spinach.
- In a bowl, mix the eggs with the milk and ground pepper.
- Add the flour and baking powder and continue whisking until incorporated.
- Take a 12-case muffin tin and add some silicon muffin cases. Brush or spray them with oil to prevent sticking.
- Fill each case with the cut peppers, green onions and spinach evenly distributed.
- Add the egg mixture to each case, leaving about 1" or 1.5cm at the top for them to rise.
- Top up with the grated cheese.
- Bake for 30–35 minutes in a preheated oven to 375℉ / 190℃ until nice and golden.
- The egg muffins puff up in the hot oven and they will deflate a little bit when out of the oven. The flour and baking powder will help to keep some of their structure and volume.
- There is no salt in the ingredients list to be suitable for babies under 12 months. For older kids, you could add a little bit of salt to the egg mixture.
- Store them in the fridge for up to 3 days in an airtight container.
- Freeze them in freezer bags or wrapped in foil for up to 3 months.