These mini egg bites are the perfect high-iron healthy baby lead weaning breakfast recipe that toddlers, babies, and kids will love.
Breakfast is always a bit of a rush in our house. Even on hectic mornings, we always prioritize breakfast before school. Plus, their mama also likes to get a bite down before rushing out the door. While my mom-self is totally okay scarfing down cold coffee and a banana most mornings, I try my best to make sure E and O eat balanced and well. Well good news, parentals. These breakfast mini broccoli and cheese egg bites are perfect for baby led weaning, toddlers, and you too! They make a HUGE batch so I simply put a little pinch of salt into mine and leave the kids’ au natural.
Table of contents
Why This Recipe Works
Trust me, your kids will love these mini egg bites. They’re so much fun to eat and their little hands love grabbing these. On top of being perfect for small hands, these are:
- High in iron.
- They’re easy to make.
- Packed with healthy goodness.
- Less than 10 minutes to make.
- Meal prep friendly.
Key Ingredients
Eggs — Eggs are pretty inexpensive and are packed with nutrition. So if your baby chucks half of their meal on the ground like mine often does, it’s not like he’s wasted filet mignon.
Quinoa — Quinoa is the grain of choice for this easy mini egg bites as it is high in fibre and protein. It is also relatively easy to prepare! I usually have some prepped in the fridge for the week.
Broccoli — Broccoli is another great source of fibre, protein, and iron. Once grated into fine pieces, your kiddos won’t even notice the veggies in the muffins!
How to Make This Recipe
Step 1: Preheat the oven to 350 F and lightly grease about 24 mini muffin tins. To a bowl, mix together the quinoa, cheese, broccoli, eggs, turmeric, cumin, and pepper. Top with additional grated cheese, if desired.
Step 2: Divide the mixture between the mini muffin tins and bake for 10 minutes, or until set. Allow them to cool before serving.
Expert Tips
Use silicone muffin cups if you have some. I’m obsessed with mine (and also use them to make these chocolate peanut butter cups so there’s that as an incentive as well). But these will make your clean-up SO much easier.
The quickest way to grate a broccoli crown is by running it through a food processor. You can also use a box grater to grate the broccoli.
I love these mini egg bites because they’re essentially a “meal in one bite”. All of the food groups are represented. We’ve got quinoa (whole grain with protein and iron), cheese (dairy with protein), broccoli (veggies with iron), and eggs (protein with iron). Having said that, if you know your kiddo loves cauliflower or tomatoes more than broccoli, or that’s what you have on hand, you can make these your own! You can also add in any other leftover grain you’ve got in the house.
Recipe FAQs
Yes! Unlike my other baby muffin recipe which has nut butter (which I love for allergy prevention and healthy fats), this one is totally nut-free so you can absolutely send it with your kids to school or daycare!
Yup, these mini egg bites have no gluten or dairy in them.
Simply add the batter into full-sized muffin trays. Just adjust the baking time to about 20-23 minutes or until a toothpick comes out clean.
Yes. Absolutely. I always do. To freeze them, pop them on a baking sheet once they’ve cooled that you’ve lined with a silpat or parchment paper. Freeze for about 30-60 minutes until solid, then pop them into a freezer bag for up to 3 months. When you’re ready to eat, I just pull out a batch and let them thaw in the fridge or microwave them one at a time (in 30 second intervals to be safe).
After your mini egg bites have cooled to room temperature, transfer them to an airtight container and store them in the fridge for up to 5 days. Simply reheat them in the microwave when ready to eat!
More Recipes You Might Like
Want more BLW recipes like my mini egg bites? Try these ones:
- Lentil Meatloaf Muffins
- Spinach Chicken Muffins
- Broccoli and Cheese Egg Muffins
- Peanut Butter Banana Mini Muffins
Do your kids love mini egg bites? Leave me a comment below with your kid’s favourites!
Mini Egg Bites with Cheese & Broccoli (BLW & Toddler Friendly)
Ingredients
- 1 cup finely grated cheddar cheese, plus extra for topping
- 1 cup cooked quinoa
- 1 cup grated broccoli crown
- 12 eggs
- ¼ tsp turmeric
- ¼ tsp cumin
- ¼ tsp pepper
Instructions
- Preheat oven to 350 F and lightly grease about 24 mini muffin tins.
- To a bowl, mix together the quinoa, cheese, broccoli, eggs, turmeric, cumin and pepper. Top with additional grated cheese, if desired.
- Divide the mixture between the mini muffin tins and bake for 10 minutes, or until set. Allow to cool before serving.
Video
Notes
- Use silicone muffin cups if you have some. I’m obsessed with mine (and also use them to make these chocolate peanut butter cups so there’s that as an incentive as well). But these will make your clean-up SO much easier.
- The quickest way to grate a broccoli crown is by running it through a food processor. You can also use a box grater to grate the broccoli.
- I love these for Baby E, and for me is that they’re essentially a “meal in one bite”. All of the food groups are represented. We’ve got quinoa (whole grain with protein and iron), cheese (dairy with protein), broccoli (veggies with iron), and eggs (protein with iron). Having said that, if you know your kiddo loves cauliflower or tomatoes more than broccoli, or that’s what you have on hand, you can make these your own! You can also add in any other leftover grain you’ve got in the house.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Casey says
I’ve made these a few times now, and they come out great! Baby loves them (usually), and they freeze & thaw well. My only note, is that like some others, my mini muffin tin (silicone from Target) must be smaller because I end up with 4 dozen (!) egg muffins when I follow the recipe portions. And they usually take more like 12-15 minutes. Also, the quinoa sinks to the bottom, so make sure you’re getting a little in each muffin otherwise, all the muffins at the end will just be mostly quinoa haha. The last time I made them I added some canned salt-free salmon and it worked well.
Daisy says
These are yum! How would you incorporate these into a full breakfast?
Chrissy says
Would it be ok to just blend everything together to make mixing easier?
Abbey Sharp says
You can give that a try
Sukhi says
Hello! What can be used instead of quinoa?
Abbey Sharp says
You can try using rice instead
Ruby says
I am planning to make a big batch and want to know….
how to freeze and how to use when take out from freezer?
Abbey Sharp says
So you can freeze them first on a baking sheet lined with parchment or foil until solid (so they dont stick together), then pop them into a freezer bag. When you want to eat, you can reheat in the microwave for 20-30 seconds, or let thaw in the fridge overnight.
Katherine Koh says
Hi can i use ohter cheese instead like ricotta/mozarella?
Abbey Sharp says
Totally!
Amber FS says
quick & easy!
made these for my 9 month old twins, and they loved them!
I couldn’t find my mini muffin pan so i just poured the mix into a regular sized muffin pan and it worked just fine! ( makes 12 )
So YUMMY, even my husband loved them!
Abbey Sharp says
That’s great Amber! I’m glad you made it work with the muffin pan. Thanks for the rating 🙂
Andrea says
Do I need to cook broccoli first? Thanks!
Abbey Sharp says
Nope theres no need 🙂 it will cook in the oven with the rest of the egg mixture
Vicky c kontzamanis says
Is this appropriate for a 6.5 month old?
Abbey Sharp says
yes! assuming you have already tested for egg and dairy allergy!
Christen says
Any substitution recommendations for a potential dairy allergy? (Not confirmed but waiting until she’s 1 to try again per her doctor.) Is a vegan cheese substitute safe for babies?
Abbey Sharp says
I would suggest omitting the cheese all together
Lou says
I’m not sure what I did wrong. I got double the amount of mini muffins and it took more like 20mins to bake…
Abbey Sharp says
Hm that’s strange! Might be the temp of your oven, and the size of your mini muffin tins. I have tried it with a different mini muffin tin and got 24 but still took 10 minutes or so to cook, so i just adjusted the servings.
Marie-Therese Gummer says
Made these today – really tasty! Super easy too. Just used the food processor to grate the broccoli. Thanks for another great recipe!
Julie says
Is there any way to make these dairy free? Can I sub cheese with something else?
Abbey Sharp says
Yup, you can add another veggie if you’d like.
Trish says
Do these really only take two eggs for 18 mini muffins? Just making sure before I give this recipe a try. Thanks!
Abbey Sharp says
That is definitely a mistake! So sorry, it’s 12 eggs.
Kay says
These sound so delicious and easy to make. I’ve recently read that serving dairy (cheese) with iron (broccoli) inhibits the consumption of iron. Is this true?
Anna Fahrenholz says
Can they be frozen?
Abbey Sharp says
Yes, definitely !
Kaila says
I know they’re for babies but I LOVE broccoli and cheese together so I think I’d love these too! Have to try them ASAP.
Abbey Sharp says
Totally! These are adult friendly as well!
Olya says
How long to bake these for 12 muffins instead of 18 mini muffins
Abbey Sharp says
Probably more like 15-20
Deborah Brooks says
That sounds a lot like what I eat for breakfast daily! Guess it’s a great choice for all of us
Abbey Sharp says
Amazing!