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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!

Side shot of mini egg bites on a plate with fresh berries and toast.
Table of Contents
  1. Why You’ll Love this Recipe
  2. Ingredients
  3. How to Make Mini Egg Bites
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Variations
  7. Expert Tips
  8. Mini Egg Bites Recipe

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.


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.
Process shot showing how to make mini egg bites

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.
Square side shot of a plate of 3 ingredient healthy mini egg bites.

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 loaf of one-bowl whole wheat banana bread, 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!
Toddler hand reaching for a plate of mini egg bites with cheese.


  • 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.
Overhead shot of a plate of mini egg bites with toast and fruit on a white table.

More Egg Recipes to Try

Square side shot of a plate of 3 ingredient healthy mini egg bites.

Mini Egg Bites

4.91 from 10 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings 14 mini muffins
Calories 44 kcal
You only need 3 simple ingredients for these easy mini egg bites!


  • 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)
  • teaspoon ground black pepper
  • cup grated sharp cheddar cheese


  • 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.


Serving: 1mini egg biteCalories: 44kcalCarbohydrates: 0.4gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 83mgSodium: 132mgPotassium: 37mgFiber: 0.004gSugar: 0.2gVitamin A: 148IUCalcium: 35mgIron: 0.4mg
Keyword: breakfast egg muffins, egg and cheese muffins, egg mini muffins, mini egg bites
Course: Breakfast, Snack
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in March, 2013. It was updated in February, 2024.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. Amanda Adkins says:

    How can I reduce the serving amt? I dont need it to feed 4-8. Or is there a way to preserve the muffins longer?

    1. Blair says:

      Hi, Amanda! You actually can do two different things:
      (1) You could cut all of the ingredient measurements in half so that you’re only using 3 eggs, 1.5 tablespoons of milk, etc. Then just fill as many muffin cups as you need with the ingredients that you have. OR;
      (2) — this is what I do: You can freeze any extra muffins in a ziploc bag and just take them out 1 or 2 at a time as you need them. You can thaw them in the refrigerator overnight and then microwave briefly in the morning, or you can just take them straight from the freezer to the microwave until they’re completely thawed. Either way works great!

  2. Poody's Mom says:

    I have these in the oven for the first time. I tweaked it slightly with tiny diced ham, crushed Ritz on the bottom of the tin, and a tiny pinch of dry mustard and onion powder. I cut recipe I half for first try. Kiddo loves broccoli, so may add that next time. I hope it turns out well. Thanks for the recipe!

    1. Blair says:

      That’s great! Thanks so much for letting me know. I hope that your little one likes them!

    2. Ali-mama says:

      5 stars
      I followed some of your ideas , Poodys mom 😉 Thanks! Here’s what I did: a few goldfish crackers, crushed in the bottom of each muffin spot; once I had the egg/milk (I used 2%)/salt+pepper+pinch of garlic powder+pinch of dry ground mustard whisked up, I poured it into the muffin spots filling 1/2 full, then I plopped about 7 diced ham pieces per muffin, then I didn’t just sprinkle the shredded cheese 😉 I kinda stuffed it in (we love cheese in our family). Put it in the oven for about 13 to 14 minutes. Delicious!! And bonus: my picky eater girls (5y & 2y) loved these!

      1. Blair says:

        Thanks for stopping by, Ali-mama! I’m glad that your little girls enjoyed them, and I LOVE all of the variations on the recipe. Awesome ideas!

  3. Alice says:

    I’d like to cry to make these muffins and freeze them. Now I don’t have a microwave, do you think these will work with a regular toaster oven?

    1. Blair says:

      Hi, Alice! Yes, I think that the regular toaster oven would work great. Let me know if you give them a try!

  4. Dayo says:

    4 stars
    I LOVE THIS RECIPE!!! I just made it, but I don’t have a mini muffin pan so I used my regular muffin pan. I had a question, though: I just tried one and it seems really salty. I kind of wondered when I was putting in the 1/2 t. of salt the recipe calls for if that wasn’t too much, but I’m a strict stick-to-the-recipe kinda gal so I went ahead. Do you think it was too salty because the salt was not distributed evenly throughout mini muffins or is that really too much salt? Idk… thought?

    1. Blair says:

      Hi, Dayo! I’m so glad that you like the recipe! You know…salt is a really personal thing. Some folks have a higher tolerance for it than others, so maybe your food just doesn’t need as much salt as ours does? I don’t think that 1/2 teaspoon is too much, but maybe for your taste it is. 🙂 You should definitely try using 1/4 teaspoon next time or even skipping it altogether. Definitely give it a good whisk, too, just to be sure that all is mixed well. Perhaps the salt in the cheese alone is enough! I’d just play around and see what you like best!

    2. Rose Ann Lunkwicz says:

      There’s salt in the cheese so really don’t need to add salt

  5. Yvonne says:

    Tried this recipe, done 5 min ago 🙂 It’s pretty salty though… Will omit the salt in the future 🙂 thanks for the recipe!

    1. Blair says:

      Hi, Yvonne! Sorry that you found them too salty, but thanks for your feedback! I’ll adjust the recipe accordingly. 🙂

  6. Lisa says:

    How long would you say to bake them in regular cupcake size pans? Also, would it work just as well using cupcake liners?

    1. Blair says:

      Hi, Lisa! Sure — give it a shot in regular muffin cups! I bake my Egg and Veggie Muffins (also on the blog!) at 375 degrees F for about 30 minutes when I make them with regular muffin cups, so I would guess that these should be about the same. Anywhere between 25-30 minutes, I imagine. If you want to use paper liners, I would spray the paper liners with cooking spray before adding the egg mixture…just to be sure that they don’t stick. I’ve never tried the paper, so let me know if it works out! 🙂

  7. Sarah says:

    5 stars
    Pretty much all I had in the way of breakfast-making ingredients yesterday were eggs, cheese, and milk, but I wanted to make something tasty and not all dried out like some breakfast casseroles can be. This recipe was just what I was looking for.

    I only had 4 eggs to work with, but I was still able to make 16 mini muffins. I used a 1/4 teaspoon of salt and lots of cheese (don’t know how much) since we like our eggs cheesy & salty around here, and they turned out great.

    They got a glowing review and requests for more from both my husband and toddler! What I love most about this recipe was how quick and easy it was to whip up and how healthy and hearty a breakfast it makes.

    One tip I thought I’d pass on: I was worried about spilling egg everywhere when I poured the mixture into the muffin tin from my bowl, so I scooped it out with an 1/8 cup measure. I did 16 mini muffins with an 1/8 cup mixture in each. This worked really well!

    1. Blair says:

      That’s awesome, Sarah! Thanks so much for letting me know about your success. 🙂 I’m glad that your family enjoyed them!

  8. Lisa says:

    This sound fantastic! Do you think it will work with wheat flour? Would you make any modifications?

    1. Blair says:

      Hi, Lisa! You actually don’t need to use any flour at all in these muffins, so I wouldn’t even worry about switching to whole wheat. 🙂 Enjoy!

  9. Jennifer says:

    5 stars
    I made a batch for breakfasts this weeks to try something healthier than pre packaged food.. My 3 year old ate 4 before I could even put them away! I’m gonna saw she loves them.

  10. Katie says:

    Hi- does it have to be whole milk? Would skim work? Thanks!

    1. Blair says:

      Hi, Katie! Nope, it doesn’t have to be whole milk. Skim will work fine! 🙂

  11. Kimberly says:

    This is going to be a strange question but, I don’t have a microwave any ideas on how I would reheat these??

    1. Blair says:

      Not strange at all, Kimberly!

  12. Kerry says:

    I can’t ever imagine eating eggs without salt… I think that these are perfect as is and thank you for the wonderful recipe! Both my 15 month old and 5 yr old love them!

    1. Blair says:

      That’s wonderful, Kerry! Thanks so much for your kind words. 🙂 Isn’t it great when you find an easy recipe that all of your kids will happily eat?!

  13. Niomi says:

    These look great, how long would they last in the freezer and do you find if you don’t defrost them first rather just put straight in the microwave to warm the egg is very soggy? Looking forward to giving these a try- thanks for posting 🙂

    1. Blair says:

      Hi, Niomi! It’s funny that you just asked this question, because I currently have a container of these that are defrosted and waiting in my refrigerator! I don’t think that they get too soggy, but you can put them on a paper towel to absorb some of the extra liquid if you prefer. Another great way to reheat them would be in the toaster oven at about 350 degrees. Left uncovered in the regular oven or toaster oven they would definitely dry up a bit. I don’t think you can go wrong, though! I even eat them cold! 🙂

  14. Dorothy says:

    Hi I’m gonna be baking these up tomorrow to see how the kids like them and I’m wondering how you think they’ll hold up in a lunch box for 4hrs before eaten without refrigeration/ice pack and no microwave to reheat? My son needs quick meal options with the little amount of time he is given and I’m trying to find things other than pbj sandwiches everyday. I’m all ears on any other suggestions for no fridge, no icepack, no reheatable lunch ideas.

    1. Blair says:

      Hi, Dorothy! Packing healthy, kid-friendly options can be so hard! I feel your pain. 🙂

      I think that these are a great idea. Since quiches and frittatas can be served at room temp and they taste great, these little muffins should hold up perfectly as well.

      Can your son bring nuts with him (I know that at some places they are off limits because of allergies)? If so, a homemade trail mix with cereal, nuts, raisins, pretzels, etc. would be filling and your son could customize it how he likes. To round out the meal I would add a cheese stick (I think it would be fine for a few hours without refrigeration) as well as an apple or other piece of fruit.

      If you freeze squeezable yogurt tubes, applesauce pouches, and other items like that I know that you can put them in the lunchbox and they will thaw by lunchtime (but still be cold). They also act as an ice pack for other food in the lunchbox.

      Some pasta salads are also good at room temp. My boys love pasta wheels with pesto sauce on them. You can add some grilled chicken or fresh mozzarella cubes to the pasta to make it more of a “meal,” and it’s great at room temp.

      Hope that helps, and thanks for stopping by!

  15. Christina says:

    Just made the mini egg & cheese cups but added the cheese and cut up sausage to my muffin tin prior to pouring in the egg mixture. This filled 24 mini cups and wound up taking 20 min to cook through. They’re currently cooling so i don’t know how they taste yet. Ha! I’m making them for my 4 yr old & 2 yr old boys….hope they like them! Thanx for the base recipe!

    1. Blair says:

      That’s great, Christina! Your “twist” on the recipe sounds perfect. I hope that your boys enjoy them.

      1. Christina says:

        Thanx so much! They loved them! I had wanted to freeze them to have for a later date but we went through them all in a week! Yay! Success!

  16. Corissa says:

    Hello! Do you think unsweetened almond milk will work instead of cow’s milk? Thank you!

    1. Blair says:

      Definitely! I’ve used both! 🙂

  17. Sonya Marcou says:

    This seems to be a perfect recipe. I need something I can get my husband to eat in his way to work. He won’t take the time to eat before he leaves. I’m going to make these today. I’m sure they will be a great hit. He is a diabetic and needs to eat breakfast. I am also going to add some ham to it. Thank you so much for a wonderful recipe


  18. swathi says:

    can we use any cheese like mozzarella or tasty cheese instead of cheddar?

    1. Blair says:

      Hi, Swathi! Absolutely! These are very flexible, so feel free to use a variety of different ingredients — including different cheeses, veggies, and meats!

  19. heather says:

    5 stars
    “Perfect Breakfast” for my lil ones and their everyday health.. and of course Me – who is always on the rush…..

    1. Blair says:

      Thank you, Heather!

  20. Lorraine says:

    5 stars
    Delicious little bites!! My mini muffin pan must be smaller, as I easily filled 24 mini muffins and some were a bit too full. Next time I would put the cheese in first, then pour the egg mixture on top. Thanks for a great recipe!

  21. Lindsay says:

    5 stars
    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!

    1. Blair says:

      Wonderful! I’m so glad that you enjoyed them, Lindsay!

  22. Chris says:

    5 stars
    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!

    1. Blair says:

      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!

  23. Tanya says:

    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.

    1. Blair says:

      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.

      1. Kathleen says:

        5 stars
        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!


        1. Blair says:

          Thank you, Kathleen! I’m glad that you enjoyed them! 🙂

  24. Nikie says:


    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?


    1. Blair says:

      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!

  25. Cheryl says:

    Can youPut into refrigerator and reheat?

    1. Blair Lonergan says:

      Hi, Cheryl! Yes, that should work well.

  26. Brooke says:

    5 stars
    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.

    1. Blair Lonergan says:

      Awesome! Thanks, Brooke!

  27. Rose Ann Lunkwicz says:

    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

    1. The Seasoned Mom says:

      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!