Fluffy Cheddar Egg Muffins
These Fluffy Cheddar Egg Muffins are about to become a freezer staple. Soft enough for babies starting baby-led weaning at 6 months, but delicious enough for toddlers, big kids, and the adults in the family! These egg muffins are easy to batch prep. And the best part? No rubbery texture here!
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Dear Jess and Nita,
What can I send in my kid's lunchbox BESIDES a sandwich? They're tired of sandwiches! Got any high protein sandwich alternative ideas?!
Sincerely, a concerned and frustrated parent.
Dear concerned and frustrated parent,
Why yes, yes we do! These cheddar egg muffins are the perfect sandwich alternative! They contain 9g of protein and 2g of fibre each!
In health & happiness,
Jess and Nita
A lot of DMs flood our inbox asking us about lunchbox sandwich alternatives. And we totally get it. When you're eating a packed lunch five days a week with no microwave in sight, it can get tiring to eat a sandwich every day. In fact, Jessica was well known at her junior high for her "weird lunches" because she just didn't really enjoy sandwiches! Her creativity in the kitchen to solve eating challenges started at a young age.
So if sandwiches have lost their charm at your house, you're in good company. These cheddar egg muffins are rich in high quality protein, don't require reheating, and are customizable to your child's liking.
As dietitian moms, we're always excited when a recipe calls for eggs because they contain key nutrients that support brain development and that's exactly what kids need to learn. Have you heard about choline? Sadly, it's a nutrient many populations don't get enough of, including infants and children. Thankfully, eggs are one of the top sources of choline-and if you don't already know, choline plays an important role in memory and cognition.
If this has you excited, then be sure to bookmark these recipes as they all include eggs too: coconut banana muffins, pancake pizza dippers or these make-ahead tahini oat bars!
Recipe Overview: Fluffy Cheddar Egg Muffins
🎒 Kid-friendly lunchbox sandwich alternative
🥚 High in protein and choline
🌾 Source of iron, zinc, & fibre
🥦 Swappable for preferred veggies
☁️ Fluffy egg muffin that doesn't deflate
❄️ Freezer friendly, perfect for batch prepping
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Key ingredients
Eggs
For this recipe, you'll need eight large eggs. And, thanks to Canadian egg farmers, the eggs you purchase at the grocery store have been locally produced!
Broccoli
We think broccoli makes the ultimate combo with cheddar cheese but you can also use other vegetables such as cauliflower, finely diced spinach or bell peppers! You can also skip the veggies altogether. The recipe will still work beautifully.
Mashed potato
if you're serving these to a baby, we recommend peeling your potatoes before mashing. For older eaters, you can keep the potatoes more "rustic" (aka leave the skin on). The skin provides fibre and other nutrients! If you have leftover mashed potatoes from dinner to which you've already added butter, milk, salt, etc., you can use these. As for the variety of potato? This recipe is not particular - you can use either a red potato, russet potato, or whatever you have on hand.
Cheddar cheese
You can use any variety of cheddar (mild, marble, old, etc) for these fluffy egg muffins.
Allergen information and substitutes
This recipe for Fluffy Cheddar Egg Muffins contains three of the top priority allergens as identified by Health Canada: eggs, dairy and wheat.
If your child is allergic to eggs, then this recipe is not going to be a good fit for you as it relies heavily on the eggs for the structure and wouldn't work with egg substitutes! If your baby has cow's milk protein allergy then we suggest you swap the cheddar cheese for a dairy free alternative. And finally, if your child is allergic to wheat then use a wheat/gluten free flour mix that contains xanthan gum. While we haven't tested these swaps out ourselves, we believe they should work out just beautifully!
How to make Fluffy Cheddar Egg Muffins
The full recipe is below and we strongly encourage you to watch the video too, but here are a few key steps to visualize the process.
Step #1: Whisk the eggs and mashed potatoes together. It's okay if it's a little lumpy.
Step #2: Using a wooden spoon, stir in vegetable(s) and cheese. The mixture should be pretty wet. Then, fold in the dry ingredients.
Step #3: Spoon into a silicone muffin pan and bake.
Step #4: Serve your cheddar egg muffins to your children and yourself!
Serving suggestions for each age & stage
6 to 9 months: if you're diving head first into baby led weaning, then you'll love these muffins. Make sure to skip the salt to keep these lower in sodium for your baby.
We recommend slicing them in half - or - if you're baking these in a mini muffin pan, then offer it whole. It's large enough for your baby to pick up, bring to their mouth, and take a bite! Click here for five more ways to offer eggs to your baby.
9 to 12 months: by now it's likely your baby is working on the cutest little pincer grasp. If that's the case, slice the muffins in small bite sized pieces (about the size of a kidney bean). Your baby will pick these up with their little fingers and eat.
For toddlers and the rest of the family: serve the cheddar egg muffins exactly as they are! You don't have to worry about omitting the salt here.
Fluffy Cheddar Egg Muffins FAQs:
Speaking from personal experience (trust us!), you'll ideally want to use a silicone muffin pan like this or inserts like this. We find the egg muffins pop right out and it's not a challenge to clean afterwards.
Absolutely! You can swap the cheddar cheese for another hard cheese such as mozzarella, marble cheese or even another variety that shreds well. Something soft like brie likely wouldn't be an ideal swap!
Since we're a big fan of egg nutrition, we recommend using the whole egg. The egg yolk contains almost half the protein, as well as most of the micronutrients like choline, antioxidants, and B-vitamins. Plus, the latest recommendation when it comes to offering eggs to babies, is to offer the whole egg!
We've been preparing and serving these muffins for over a decade and we know this to be true: they freeze beautifully. Simply freeze into a reusable bag and seal well. To defrost-you can either pull them out the night before in the fridge or reheat in the microwave for 30 to 60 seconds. If using the microwave, watch out for "hot spots"--letting the muffin cool slightly is a good idea.
No, these particular muffins do not get watery or change their texture upon thawing. 
No, this recipe does not result in an egg muffin that is rubbery. We attribute this to the use of flour, the baking powder, and mashed potatoes. These, coupled with the eggs, yield a texture that is really light and airy!
More toddler breakfast recipes
If you tried these Fluffy Cheddar Egg Muffins or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
Fluffy Cheddar Egg Muffins
Video
Equipment
- silicone muffin pan
Ingredients
- 8 large eggs
- 1 cup cooked and cooled leftover mashed potatoes
- 1 ¼ cup finely chopped broccoli or cauliflower
- 1 ¼ cup shredded cheddar cheese
- 1 ¼ cup whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt bump it up to 1 teaspoon if your mashed potatoes are unsalted, omit if serving baby
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs.
- Whisk in the mashed potatoes.
- Switch to a wooden spoon and stir in the broccoli or cauliflower and the cheese.
- Fold the dry ingredients into the wet ingredients until just combined.
- Spoon into a silicone muffin tin. If you don't have a silicone muffin tin, grease your metal tins well.
- Bake for 22-24 minutes in the preheated oven, or until a toothpick comes out clean.
I’ve been making these from your recipe book for my family for the last 3 years now, these are soo good and perfect for babies and toddlers alike!
Wow, three years! So so so happy to hear it's been a recipe that's carried you through the years.
I love this recipe because I can catch prep it for both my baby and the adults in the house! I make a double batch and freeze 1/2 so I know I always have a healthy breakfast or lunch option when I’m in a pinch! I also love that the ingredients are simple and bonus points for using left over mashed potatoes. Now whenever I have leftovers, they’re not going to waste 🙂
We are so thrilled to hear it's a recipe you and your LO enjoy! We also love that it's a great one to make a double batch of!!