Mini Egg Muffins

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Mini egg muffins are packed with vegetables and protein, easy to make and perfect for breakfast, lunch or a snack.

A mini egg muffin stuffed with colourful vegetables being held up to the camera.

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
Eggs, capsicum, zucchini, carrot, cheese laid out on a bench top.

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

Whisked eggs in a glass mixing bowl with empty shells in seperate bowl.

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.

Thinly sliced capsicum, zucchini, carrot and cheese added into egg mixture.

Step four: Add the vegetables and cheese to the egg mixture, mix until combined

Glass mixing bowl of diced vegetables and whisked eggs.

Step five: Scoop the mixture into your muffin tin or muffin pan.

Egg and vegetable batter in a mini egg muffin tray.

Step six: Bake for 10-12 minutes until the eggs are set.

Mini muffin tray of cooked mini egg muffins.

Step seven: Leave to cool in the trays for a few minutes before removing the egg bites.

Enjoy!


Mini egg muffin being held up by hand with muffin tray in background.

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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.
Three mini egg muffins on a silicone baby plate with a fork next to a baby sippy cup.

FAQs

How do you keep egg muffins from sticking to muffin pans?

Spray or brush your muffin pan with oil or use a silicone muffin tray when making egg muffins.

Why are my egg bites deflating?

Egg bites or egg muffins can deflate if the oven temperature is too hot. Try reducing the temperature of your oven.

Egg muffins, fruits and veggies packed in a lunch box.

If you made my mini egg muffins  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A mini egg muffin stuffed with colourful vegetables being held up to the camera.

Mini egg muffins

Mini egg muffins made with veggies and cheese make a nutritious breakfast, lunch or snack. Make them in advance to get a jump on the day!
Print Rate
Course: Breakfast
Cuisine: New Zealand
Keyword: mini egg muffins, egg muffins, egg cups, egg bites
Diet: Gluten free
Servings: 24 mini muffins
Calories: 22kcal
Author: Stacey

RATE THIS RECIPE

5 from 1 vote

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 4 eggs
  • ยฝ teaspoon onion powder
  • ยฝ zucchini
  • ยฝ carrot
  • ยฝ red capsicum
  • ยฝ 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.

Nutrition

Calories: 22kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 27mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.2mg
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