Mini Egg Muffins
Mini egg muffins are packed with vegetables and protein, easy to make and perfect for breakfast, lunch or a snack.
Why This Recipe Works
- Basic ingredients, gluten-free
- Freezer-friendly making them suitable for meal prep
- Suitable for baby-led weaning
- Easy breakfast recipe, also great for lunchboxes
Ingredients you will need
To make my Mini Egg Muffins you will need:
- eggs
- onion powder
- zucchini
- carrot
- red capsicum
- grated cheese
Ingredients Notes & Substitutions
- Onion powder: I love the flavour onion powder or garlic powder adds to egg muffins but this can be left out if desired.
- Vegetables: The veggies can be substituted for seasonal produce or what you have on hand, frozen vegetables are fine to use as well. Diced capsicum or peppers, chopped spinach, finely diced tomato, grated mushrooms, grated broccoli stalk, frozen peas, corn kernels, cubes of avocado.
- Grated cheese: I like to add grated cheddar cheese to my egg muffins but the recipe will work just fine without it. Egg muffins are also nice with crumbled feta cheese.
- I don't tend to add meat to these muffins but you could add bacon, ham, or sausage. Be aware if you are preparing this recipe as a finger food for babies processed meats can be high in salt/sodium.
How to make mini frittatas
Below are illustrated step-by-step instructions to make my Mini Egg Muffin cups, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius (360 F) and grease a mini muffin tin with cooking spray or oil.
Step one: Whisk the eggs and onion powder together
Step two: Grate the zucchini and carrot. Squeeze the grated vegetables in your hands to remove as much moisture as possible.
Step three: Finely dice your capsicum.
Step four: Add the vegetables and cheese to the egg mixture, mix until combined
Step five: Scoop the mixture into your muffin tin or muffin pan.
Step six: Bake for 10-12 minutes until the eggs are set.
Step seven: Leave to cool in the trays for a few minutes before removing the egg bites.
Enjoy!
Top Tips
Here is how you can make these mini egg cups perfectly every time!
- Make sure the vegetables you add are finely chopped/diced or grated.
- Removing any extra moisture from grated vegetables by squeezing them in your hands can improve the final texture of your egg muffins and stop them from being soggy.
- Store cooled egg muffins in an airtight container in the refrigerator for up to four days.
- Egg muffins are safe to freeze for up to four months, and reheat in the microwave.
FAQs
Spray or brush your muffin pan with oil or use a silicone muffin tray when making egg muffins.
Egg bites or egg muffins can deflate if the oven temperature is too hot. Try reducing the temperature of your oven.
Mini egg muffins
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Ingredients
- 4 eggs
- ½ teaspoon onion powder
- ½ zucchini
- ½ carrot
- ½ red capsicum
- ½ cup grated cheese
Instructions
- Preheat your oven to 180 degrees Celsius (360 F) and grease a mini muffin tray.
- Whisk the eggs and onion powder together
- Grate the zucchini and carrot. Squeeze the grated vegetables in your hands to remove as much moisture as possible.
- Finely dice your capsicum.
- Add the vegetables and cheese to the eggs, mix until combined
- Scoop the mixture into your muffin tray
- Bake for 10-12 minutes until the eggs are set.
- Leave to cool in the trays for a few minutes before removing.
Notes
- Make sure the vegetables you add are finely chopped/diced or grated.
- Removing any extra moisture from grated vegetables by squeezing them in your hands can improve the final texture of your egg muffins and stop them from being soggy.
- Store cooled egg muffins in an airtight container in the refrigerator for up to four days.
- Egg muffins are safe to freeze for up to four months, and reheat in the microwave.
- Onion powder: I love the flavour onion powder or garlic powder adds to egg muffins but this can be left out if desired.
- Vegetables: The veggies can be substituted for seasonal produce or what you have on hand, frozen vegetables are fine to use as well. Diced capsicum or peppers, chopped spinach, finely diced tomato, grated mushrooms, grated broccoli stalk, frozen peas, corn kernels, cubes of avocado.
- Grated cheese: I like to add grated cheddar cheese to my egg muffins but the recipe will work just fine without it. Egg muffins are also nice with crumbled feta cheese.
- I don't tend to add meat to these muffins but you could add bacon, ham, or sausage. Be aware if you are preparing this recipe as a finger food for babies processed meats can be high in salt/sodium.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.