Mini Egg Muffins with Spinach & Cheese (Make Ahead)
Think of mini egg muffins as scrambled eggs you bake once and serve all week. Whisk six eggs with spinach and cheese, pour them into a mini muffin tin and bake for about 15 minutes.
You end up with 24 soft, two-bite muffins. On a busy morning you warm two for 20 seconds, and breakfast is on the table before the shoes are on.
They're small enough for a toddler to hold in one hand and soft enough for kids with only a few teeth. The spinach goes in chopped very fine, so there are no long, stringy leaves to gag on. Cheese makes them tender and adds flavor, so you don't need any salt.
There's no flour in these spinach egg muffins, so the texture is closer to an omelet than a bread muffin. That also makes them a good fit for kids who eat mostly finger foods.
You can change the veggies every week without changing the method. Grated zucchini, mashed peas or soft broccoli all work, as long as you chop them small and squeeze out extra water. Wet veggies make egg muffins soggy and help them stick to the tin.
If your mornings need more variety, these sit next to overnight oats and banana pancakes on our list of easy toddler breakfasts. For lunch and dinner bakes, see our toddler recipe collection.
Quick answer
- Time: 10 minutes to prep, about 15 minutes to bake.
- Ingredients: eggs, milk, baby spinach and mild cheddar.
- Makes: 24 mini muffins, enough for a week of breakfasts.
- Freezer-friendly: yes, for up to 2 months.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Mini Egg Muffins with Spinach & Cheese
Soft mini egg muffins with spinach and cheese. Bake 24 on Sunday and reheat two at a time all week.
Ingredients
Steps
Heat the oven to 350°F. Grease a 24-cup mini muffin tin well, sides and all.
Whisk the eggs and milk in a large jug until no streaks of white remain.
Stir in the spinach, cheese, pepper and garlic powder.
Pour the mix into the tin, filling each cup about three-quarters full. Stir the jug between pours so the spinach doesn't sink.
Bake for 12 to 15 minutes, until the centers look set and spring back when you press them. The egg should have no runny parts.
Cool in the tin for 5 minutes, then loosen each muffin with a butter knife.
For younger toddlers, cut each egg muffin in half and let it cool to warm before serving.
Tips & swaps
- Swap the spinach for finely grated zucchini, mashed peas or soft-cooked broccoli chopped small.
- Want bigger egg bites for older kids? Use a regular muffin tin and bake for 18 to 22 minutes. You'll get about 8.
- Serve them on a divided plate with soft fruit in one section and toast fingers in another. Not sure what else suits your child's age? The start-here picker on our homepage sorts our guides for you.
- Keep the veggie pieces tiny and soft. Firm chunks of raw pepper are hard for new chewers, so dice them very small or cook them first.
Storage
- Fridge: in a sealed container for up to 4 days.
- Freezer: in a labeled bag for up to 2 months.
- Reheat until warm all the way through, then check the center before serving. Want more ways to make mornings easier on yourself? Our mom life page is for you.
Silicone Suction Divided Plate
Stays put on the high chair and goes straight in the dishwasher.
- Suction base stays put on a smooth tray
- Dividers keep foods apart for picky eaters
- Dishwasher safe (per listing)
- Suction only holds on smooth, flat surfaces like a high chair tray; a determined toddler can still pop it off by pulling the edge.
Best for: messy eaters
Check price on AmazonFAQ
Are egg muffins good for toddlers?
They're an easy way to serve egg, which gives protein, in a soft finger food. The spinach adds some veg, and the cheese makes the texture gentle. Serve them with soft fruit and toast fingers for a fuller plate. Egg is a common allergen, so check with your pediatrician first if your child hasn't had it yet.
When can babies eat eggs?
Ask your pediatrician when and how to introduce egg. The AAP's guide to starting solid foods explains how to offer new foods, and the CDC's page on introducing solids suggests one new food at a time. Then you can see how your child reacts. The AAP's page on food allergies in children lists the signs to watch for.
Why mini egg muffins stick to the pan
Egg grips bare metal as it cooks. Grease every cup well with butter or oil, including the sides, or use a silicone mini muffin pan. Let the muffins rest in the tin for 3 to 5 minutes, then run a butter knife around each one. They pop out cleanly once they've firmed up a little. Paper liners work too, but egg tends to cling to them.
Freezing and reheating egg muffins
Cool the mini egg muffins fully, then freeze them on a tray for an hour. Move them to a labeled bag. To reheat, microwave two frozen muffins for about 30 to 40 seconds, or bake them at 350°F for 8 minutes. Break one open and check that the middle is warm, not hot, before serving.
Can I make them dairy-free?
Yes. Swap the milk for an unsweetened plant milk and leave out the cheese. Add a spoon of finely chopped soft-cooked sweet potato or grated zucchini instead, so the muffins stay moist. They'll taste milder, so a pinch of dried herbs helps.
Know a mom who's always rushing at breakfast?
Send her this. One tin on Sunday covers the whole week.
Banana Oat Mini Muffins
Got brown bananas? Turn them into about 24 soft mini muffins with no added sugar, in one bowl and 30 minutes.
Keep reading →
