These 3-ingredient mini egg bites with cheese are a great make-ahead, healthy toddler breakfast or snack. Keep a stash in your refrigerator or freezer and reheat as necessary — they’re like portable, mess-free scrambled egg cups!
Table of Contents
If you’re looking for other great toddler and little kid breakfast recipes, be sure to try these 3-ingredient healthy banana pancakes, a plate of sneaky healthy chocolate chip pancakes, and a batch of applesauce pumpkin muffins, too!
Why You’ll Love this Recipe
- Easy. With just 3 simple ingredients and about 5 minutes of prep, this is the perfect breakfast or snack option for busy folks! You don’t need a sous vide machine or fancy molds — just basic mini muffin pans.
- Healthy. The eggs, cheese, and milk create delicious, protein-packed mini muffins made with real, wholesome ingredients.
- Make Ahead. These mini egg bites are my solution to hectic weekdays when I don’t have the time (or desire) to stand at the stove and make scrambled eggs for breakfast. Bake a batch, put them in a Ziploc bag in the freezer, and just microwave (or toast) one at a time when you need them. No defrosting necessary!
- Versatile. Get creative and add any extra mix-ins that you like. Good options include sauteed veggies like peppers, mushrooms, onions, and spinach; other types of cheese; and meat such as diced ham, cook bacon, or browned and crumbled sausage.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a batch of mini egg bites for baby, toddler, and even adult munching! As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Eggs: the base of the mini egg muffins. See my notes below if you’d like to swap out some of the whole eggs for egg whites.
- Milk: whole milk or cream works best because you need the fat in the milk to create a rich, tender, and flavorful custard. It’s very similar to the filling in a quiche!
- Cheese: we love classic sharp cheddar cheese here, but you can sub with just about any cheese that you like.
- Kosher salt and ground black pepper: to enhance the flavors of the other ingredients.
How to Make Mini Egg Bites
We’ve been making these simple and delicious toddler-friendly mini egg bites long before Starbucks made them trendy! While they’re perfect for busy parents of little ones, they’re equally great for adult meal-prep. Get creative and add any extra mix-in’s that you might enjoy.
You’ll find detailed directions for the best egg bites recipe in the printable box below, but here’s the quick overview:
- Whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture into greased mini muffin cups.
- Sprinkle cheese in each cup.
- Bake until the eggs set, about 8-10 minutes.
Serving Suggestions
Pair the convenient mini egg bites with toast and fresh fruit for an easy, well-balanced meal. For a sweet-and-savory combination, try dipping them in ketchup!
If you have a bit more time and would like to offer other options to round out your breakfast or brunch, try a plate of biscuits and gravy, a loaf of one-bowl whole wheat banana bread, banana nut bread, lemon poppy seed loaf, breakfast cake, cake mix coffee cake, cinnamon roll casserole, our favorite sour cream blueberry muffins, a batch of 3-ingredient buttermilk biscuits, this easy fruit salad with vanilla pudding, or a tray of “pig candy” (candied bacon), too!
Preparation and Storage Tips
- Store leftover egg bites in an airtight container in the fridge for 3-4 days.
- To keep them even longer, wrap individual egg bites in plastic wrap, stash them in a large Ziploc freezer bag (or other airtight container), and freeze for up to 3 months.
- Reheat mini egg bites in the microwave for 15-30 seconds or in the toaster oven for a few minutes until they come to the desired temperature. You do not need to thaw frozen egg bites before reheating them. Just pop them straight from the freezer!
Variations
- These little scrambled egg bites are a perfectly-sized breakfast for your toddlers to feed themselves. Want to serve a big kid or an adult instead? Just bake them in a standard muffin tin and increase the total baking time to about 18-22 minutes.
- Prepare a larger batch by doubling or tripling all of the ingredients.
- Add more flavor to the egg bites by stirring in sauteed vegetables like diced red bell pepper, onion, sliced mushrooms, chopped broccoli, finely diced and patted dry tomato, and spinach; by including herbs and spices like parsley, oregano, basil, chives, garlic powder, onion powder, or crushed red pepper flakes; include different cheeses like Monterey Jack, mozzarella cheese, Pepper Jack, gruyere cheese, or even cottage cheese; or stir in diced ham, crumbled crispy bacon, or browned sausage.
- If you want to add cottage cheese to the egg bites but you don’t want the texture of the curds, use a blender to quickly mix the egg custard together.
- Egg white bites: if you’d like to swap out some of the whole eggs for egg whites, use 2 egg whites or ¼ cup fat-free egg substitute to replace one whole large egg.
Expert Tips
- I use whole milk, but heavy cream will also work in this recipe. I do not recommend substituting with skim, 1%, or 2% milk, because you need enough fat to create the best texture in the egg custard.
- Grease the mini muffin tin well, use a nonstick pan, or try a silicone mold so that the egg bites don’t stick.
- Keep a close eye on your mini egg bites when baking them and also when reheating them. Overcooked egg bites can turn out rubbery. You’ll know they’re done when they’re set and just a little bit jiggly in the center.
- Allow the mini egg bites to cool completely before storing in the fridge or freezer. Set them on a paper towel to absorb any excess moisture.
More Egg Recipes to Try
Ham and Egg Casserole
55 minutes mins
Tater Tot Breakfast Casserole
1 hour hr 20 minutes mins
Crescent Roll Breakfast Casserole
1 hour hr
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Mini Egg Bites
Ingredients
- 6 large eggs
- 3 tablespoons whole milk
- ½ teaspoon kosher salt (some folks have commented that the addition of the salt makes these too salty, so feel free to omit it or decrease the amount)
- ⅛ teaspoon ground black pepper
- ⅓ cup grated sharp cheddar cheese
Instructions
- Preheat oven to 350°F. Thoroughly spray miniature muffin pan with cooking spray or grease with butter.
- In a large measuring cup or bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture into prepared pan, filling cups about ⅔ full.
- Sprinkle cheese evenly among the cups. Bake for approximately 8-10 minutes, or until eggs set.
- Allow to cool in pan for a few minutes before removing to a wire rack. When completely cooled, muffins can be wrapped in plastic and frozen.
- When ready to eat, simply microwave each mini muffin for 15-30 seconds, or until heated through.
Nutrition
This recipe was originally published in March, 2013. It was updated in February, 2024.
Just made these, as I just found your website last night searching for kid friendly foods! So excited I found your website. I just made these and the kids love them. I did cut the salt in half but wish I would have followed the recipe exactly. Like you said it’s personal taste but we are fam that likes flavor & salt! Thanks for the great recipe!
Wonderful! I’m so glad that you enjoyed them, Lindsay!
Can I freeze them? I’m going to be making them in a few minutes and I can’t wait to try them.
Yes, wrap individual egg bites in plastic wrap, stash them in a large Ziploc freezer bag (or other airtight container), and freeze for up to 3 months. We hope you enjoy!
These are THE BOMB and now I finally have my toddler eating eggs. I replaced the cheddar with veggie cream cheese and used heavy whipping cream instead of milk. So yummy!
Blair, thank you so much for this recipe!
Thanks, Chris! I’m so glad that you found a way to get your toddler to eat eggs. I always like to snack on them, too. 🙂 Love the idea of using veggie cream cheese!
Is there a way to keep them from sinking in the middle? My spd toddler keeps saying “oh no” “oh no” because they are dimpled in the middle. He is obsessing.
Hi, Tanya! Not really — they’re not like flour-based muffins or baked goods that have leaveners or yeast in them, so they won’t rise and stay firm in a dome shape the same way.
Hi Tanya,
I chopped some pomodorino tomatoes in half and popped one half (cut side down) in each muffin before sprinkling the cheese on top, and that seemed to support the dome quite well. I am using a very mini mini muffin tin though (the whole recipe did 30 muffins for me) so you might find if you have larger muffins a whole pomodorino might work better.
I realise I’m replying to a year old comment, but just in case this is still helpful I thought I might as well.
Thanks for the recipe, Blair! Yummy and healthy!
Thanks,
Kathleen
Thank you, Kathleen! I’m glad that you enjoyed them! 🙂
Hi!
I cooked mine and let them cool down completely before putting them in the freezer, when I took one out this morning and defrosted it in the microwave, it was kinda hard.. is it cause I over cooked them to begin with?
Thanks!!
Hi, Nikie! I’m not sure. The texture should be firm but not hard. I would compare it to the texture of a frittata or quiche. If your “muffins” were harder or more firm than that, it sounds like they may have been overdone…but it’s really hard for me to say. I haven’t run into that issue. Sorry I can’t be more helpful!
Can youPut into refrigerator and reheat?
Hi, Cheryl! Yes, that should work well.
These are so easy to make and my kids love them. I do reduce the salt by half. They freeze great to make a quick weekday breakfast with fruit.
Awesome! Thanks, Brooke!
I love this idea using a tin, I usually cook my cheesy scrambled eggs in butter add no milk I’m lactose intolerant how Can I do this in a six cup tin
Hi Rose! We recommend using dairy-free milk. Water might work, but the recipe won’t have quite as much flavor. Then, just fill each muffin tin 2/3 of the way full, and keep a close eye on the oven, adjusting the cooking time as needed. Hope this helps!
I’m not sure if it’s because I used silicone mini cups or because I added veggies and meat (3 with ham, 3 with broccoli, and 3 with spinach), but they took 21 minutes to cook. Hopefully they taste good and my toddler likes them! Looking for something simple to serve for breakfast besides instant oatmeal.
Adding veggies and meat can create a longer baking time.We hope you and your little one enjoy them!
I added cottage cheese for protein and a little red pepper flakes for “kick”. Blended them in a bullet.
We hope you enjoyed, Lee!
These came out great! I used meat & veggie add-ins and cooked in mini muffin pans at 325 deg for 10 min. Can’t wait to pop them into and then out of the freezer for quick snacks and lunches!
Thank you for the feedback, Teri! We’re so glad they turned out well for you.