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.
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?
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!
What temperature do you bake them at?
Hi Ellie! We bake at 350°F for 8-10 minutes or until set. You can find the complete instructions in the recipe card at the bottom of the page.
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!
That’s great! Thanks so much for letting me know. I hope that your little one likes them!
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!
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!
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?
Hi, Alice! Yes, I think that the regular toaster oven would work great. Let me know if you give them a try!
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?
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!
There’s salt in the cheese so really don’t need to add salt
Tried this recipe, done 5 min ago 🙂 It’s pretty salty though… Will omit the salt in the future 🙂 thanks for the recipe!
Hi, Yvonne! Sorry that you found them too salty, but thanks for your feedback! I’ll adjust the recipe accordingly. 🙂
How long would you say to bake them in regular cupcake size pans? Also, would it work just as well using cupcake liners?
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! 🙂
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!
That’s awesome, Sarah! Thanks so much for letting me know about your success. 🙂 I’m glad that your family enjoyed them!
This sound fantastic! Do you think it will work with wheat flour? Would you make any modifications?
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!
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.
Hi- does it have to be whole milk? Would skim work? Thanks!
Hi, Katie! Nope, it doesn’t have to be whole milk. Skim will work fine! 🙂
Hi,
This is going to be a strange question but, I don’t have a microwave any ideas on how I would reheat these??
Not strange at all, Kimberly!
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!
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?!
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 🙂
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! 🙂
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.
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!
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!
That’s great, Christina! Your “twist” on the recipe sounds perfect. I hope that your boys enjoy them.
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!
Hello! Do you think unsweetened almond milk will work instead of cow’s milk? Thank you!
Definitely! I’ve used both! 🙂
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
Sonya
Hello,
can we use any cheese like mozzarella or tasty cheese instead of cheddar?
Hi, Swathi! Absolutely! These are very flexible, so feel free to use a variety of different ingredients — including different cheeses, veggies, and meats!
“Perfect Breakfast” for my lil ones and their everyday health.. and of course Me – who is always on the rush…..
Thank you, Heather!
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!