Toddler Egg Bites
Simple and easy is the key to this recipe. With only two ingredients, both household staples, this recipe comes together quickly, freezes well, and is sure to please your toddler and even the rest of the family.
Ingredients
- 6 Large Eggs
- 3 tbsps Whole Milk
Instructions
- Preheat oven to 400℉.
- Grease a mini muffin pan or use mini muffin liners and set aside.
- Add the 6 eggs and 3 tablespoons of whole milk to a mixing bowl and whisk the eggs and milk together until combined and smooth.
- If you choose to add seasonings such as salt and pepper add to the bowl and stir into the egg mixture. (If adding in cheese wait to do so after the next step).
- Pour the egg mixture into the mini muffin pan filling each cup approximately ⅔ full.
- If adding cheese, sprinkle shredded cheese on top.
- Bake egg bites for 8 to 10 minutes. The eggs should be set and not wet in the centers.
- Allow the egg bites to cool briefly for about 5 to 10 minutes and then remove from the mini muffin pan and set on a cooling rack to finish cooling.
Notes
- Storage: Once the egg bites have cooled completely you can wrap them individually in plastic wrap and place them into an airtight freezer-friendly plastic baggie. These can be stored in the freezer for 2 to 3 months. I have also just placed them directly into the baggie and not used the plastic wrap but the quality is a bit better when wrapped in the plastic wrap and you do not run the risk of the egg bites unwantedly sticking together.
- Reheating: My preferred method for reheating egg bites is warming them in a toaster oven for around 10 to 15 minutes. I find the texture to be the best especially if your toddler is a slow eater the texture will last. If you need to reheat quickly then you can reheat the egg bites in the microwave for approximately 15 to 30 seconds, or until heated through. I do find wrapping them in a damp paper towel can help with texture. If you reheat the egg bites in the microwave, the bottoms of the eggs might become tough if not eaten relatively quickly especially if heated too much.
Cheese: You can add shredded cheese to the egg mixture before placing the mixture into the mini muffin pan, but note that likely the cheese will sink to the bottom of the bowl and be hard to scoop into the muffin pan. I find sprinkling it on top or even gently mixing it in to the individual muffins in the muffin pan works best.
Cooling: If you leave the egg bites in the muffin pan for too long after baking they may retain too much moisture at the bottom of each egg bite resulting in a softer bottom with air holes versus a smooth and solid bottom. They will still taste good and have great texture, but ideally allow them to cool on the cooling rack for the bulk of their cooling period.
Additional Serving Options: If you do not have a toddler or do not want cute teeny tiny egg bites you can make these into regular sized muffin egg bites or even jumbo sized. You will need to increase the bake time and of course the amount of egg bites will be less but they are just as tasty and delicious (and maybe a better choice for the big kids and adults in the family). You can make 12 regular sized egg bites and bake for approximately 18 to 20 minutes or make 6 jumbo sized egg bites and bake for approximately 20 to 25 minutes. Just be sure that especially for the jumbo egg bites they cook all the way through. I would check on them periodically to ensure even cooking and not over or undercooking.