Easy and quick to make, these mini egg bites are perfect for baby led weaning, toddlers, adults and everyone in between! Great for meals and snacks, they are tasty, nutritious and freezer friendly. Made with just four ingredients, these red pepper and cottage cheese egg muffins will keep little bellies feeling full.
This post may contain affiliate links. Read my privacy policy here.
Egg bites have been a breakfast and brunch staple for me for several years, they are a great nutritious grab and go food that can be made in advance, they are perfect for those busy mornings!
Since my daughter started on solid foods, I've been working to give her a healthy balanced diet, and these mini versions of one of my favorites have been a hit! They are great for her for breakfast or a snack, and they disappear pretty quickly!
Oven baked in a mini muffin pan, you can cook up a big batch of these pretty quickly to stock up your freezer.
Be suer to check out my Egg White Bites and Mexican Egg Bites too!
Why you will love this recipe!
- Great for the whole family: These are perfect for little and big mouths! They are ideal for baby led weaning and toddlers, can be packed into lunchboxes and make a great snack for Mom and Dad!
- Nutritious: Made from scratch with fresh ingredients, these egg muffins will keep little ones feeling full and energized until their next meal.
- Make ahead: Freezer friendly and quick and simple to reheat, these take the hassle out of meal prep for sure!
- Easy to make your own: If you've got a picky eater, you can easily cater to their needs. Mix up the fillings to give more variety.
- Dietary info: These mini egg bites are vegetarian and low carb and contain good amounts of protein whilst being low in sodium.
Ingredients
- Eggs: This recipe requires 6 eggs.
- Milk: As these are for my daughter, I like to use 3.25% milk, but you can use 1% or 2%.
- Cottage cheese: Again, I like to use a full fat cottage cheese, but you can use a lower fat one if making for yourself.
- Bell pepper: Finely diced to sneak some extra veggies in!
- Seasonings: Garlic powder and salt. You can omit the salt if giving to younger baby if you prefer.
How to make mini egg bites
Be sure to scroll down for the full recipe!
- Whisk all of the ingredients together (photo 1).
- Pour into a mini muffin tin (photo 2).
- Oven bake until set (photo 3).
Serving Suggestions
These mini egg bites are perfect for baby led weaning and toddlers. Serve them up for breakfast along with some fresh fruit and toast fingers, or offer as a snack throughout the day. They are a great addition for school lunchboxes too.
Recipe Variations
If you have a picky eaters, it's easy to make this egg muffins to suit their tastes. I added in diced bell pepper, but you can skip it or replace it with something they like! Other veggies like spinach, mushroom or tomatoes work great, or add in additional protein like shredded cheese, chopped ham, cooked bacon or cooked sausage meat.
You can easily use different seasonings to suit individual tastes too.
Frequently Asked Questions
You can cook the egg bites in a mini muffin tin or a mini silicone muffin pan.
Yes! If you prefer a larger egg bite, you can use a regular 6 cup muffin pan.
If you have an older muffin tin, you may experience the egg bite sticking when baked, even when you've oiled the pan. Foil muffin liners are a better bet than paper ones a they are thicker and easier to remove, just oil them first and you are good to go. Even better are silicone liners as they are reusuable.
Storage
These mini egg bites are perfect for meal prep. Once cooked, let them cool and then store in an airtight container in the fridge. They will keep well for 4 to 5 days and can be enjoyed cold, or heated through quickly in the microwave.
The recipe makes a big batch to stock up your freezer with! Place the cooled egg muffins in a freezer bag or container and they will be good for 2 months. Thaw at room temperature for a couple of hours, in the fridge overnight, or reheat them from frozen in the microwave in 60 seconds.
Recipe Notes and Tips
- Dice the bell pepper (or other add ins you use) as finely as you can so that it combines easily.
- Don't over whisk the eggs or they can become rubbery. Stop whisking once everything is combined.
- Oil your muffin tin before adding the egg mixture so that they are easier to remove.
- Fully preheat your oven before baking the egg bites. This will ensure that they cook through fully.
- Once cooked, don't store the egg bites in the muffin tin as they can get soggy.
- Let the mini egg bites cool before removing them from the tin. Run a sharp knife around the edge to loosen them.
More Easy Egg Bite Recipes
Oven Baked Mini Egg Bites
Equipment
Ingredients
- 6 large eggs
- ¼ cup milk (3.25% / 2% or 1% can be used)
- ½ cup cottage cheese (full fat or low fat can be used)
- ½ red bell pepper (diced)
- pinch salt
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350F / 180c.
- Oil your muffin tray. Use a spray oil, or use kitchen paper to wipe oil inside each cup.
- Add all of the ingredients to a jug and lightly whisk together til combined.
- Pour the egg mix into the tin, nearly to the top of each cup.
- Bake in the preheated oven for 20-25 minutes until the egg is firm.
- Let cool fully before removing and storing.
Notes
- Dice the bell pepper (or other add ins you use) as finely as you can so that it combines easily.
- Don't over whisk the eggs or they can become rubbery. Stop whisking once everything is combined.
- Oil your muffin tin before adding the egg mixture so that they are easier to remove.
- Fully preheat your oven before baking the egg bites. This will ensure that they cook through fully.
- Once cooked, don't store the egg bites in the muffin tin as they can get soggy.
- Let the mini egg bites cool before removing them from the tin. Run a sharp knife around the edge to loosen them.
- Egg bites will keep well in the fridge for around 4 days or can be frozen.
Leave a Reply