Broccoli Egg Bites

Broccoli egg bites are small, savory, protein-packed muffins that combine eggs, tender broccoli florets, and cheese into a grab-and-go bite. They’re perfect for breakfast, snacks, or as a nutritious addition to a lunchbox. If you’re exploring baby-friendly egg recipes, try this alongside an avocado egg salad recipe for babies to build a variety of gentle textures and flavors.

Why you’ll love them

• Quick to make and easy to customize.
• High in protein and vitamin-rich from the broccoli.
• Great for batch-cooking and freezing for busy weeks.
• Size and texture are adaptable for toddlers or picky eaters.

Ingredients (makes ~12 bites)

• 6 large eggs
• 1 cup chopped broccoli florets, steamed until just tender
• 1/2 cup shredded cheddar (or your favorite melting cheese)
• 2–3 tablespoons milk or water (for a softer texture)
• 1/4 tsp salt and a pinch of black pepper
• Optional: 1 small, finely chopped shallot or 1 clove garlic (sautéed), herbs like chives or parsley

Equipment

• Muffin tin or silicone molds
• Mixing bowl and whisk
• Steamer or pot for broccoli

Method

1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use silicone liners.
2. Steam the broccoli until just tender, then chop into small pieces so they fit comfortably into each bite.
3. In a mixing bowl, whisk the eggs with milk, salt, and pepper until blended and slightly frothy. Stir in cheese, broccoli, and any optional sautéed aromatics or herbs.
4. Divide the mixture evenly among the muffin cups (about 3/4 full). Sprinkle a little extra cheese on top if desired.
5. Bake for 16–22 minutes, until set and lightly golden on top. A knife inserted should come out clean.
6. Cool for a few minutes, then remove from the tin. Serve warm or let cool completely before storing.

Variations and swaps

• Broccoli-cheddar: Use sharp cheddar for more flavor.
• Veggie mix: Add finely diced red pepper, spinach, or grated zucchini (squeeze out excess moisture first).
• Dairy-free: Replace cheese with a dairy-free alternative and use a splash more seasoning.
• Mini frittatas: Pour into a skillet for larger, sliceable portions instead of muffin cups.

Serving, storage, and reheating

• Serve warm with a side of yogurt or fruit for a balanced meal.
• Refrigerate in an airtight container for up to 4 days.
• Freeze cooled egg bites in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the microwave for 60–90 seconds or in a 325°F oven until warmed through.

Tips for babies and picky eaters

• Make texture-friendly: For younger babies, mash the broccoli finely into the egg mixture so the bites are smoother.
• Mild seasoning: Keep salt minimal for infants; introduce herbs for gentle flavoring.
• Let kids help: Toddlers can help sprinkle cheese or place broccoli into muffin cups to build interest — for more ideas, check out recipes kids can make that include veggies which offer simple ways to involve little hands.

Conclusion

For a broccoli-and-cheddar-focused take on this idea, see Broccoli Cheddar Egg Bites – The Defined Dish for inspiration and variations. If you want a simplified, baby-friendly three-ingredient version, the recipe for Easy Cheddar Broccoli Egg Muffins for Baby (3 Ingredients!) offers a great starting point.