Build Your Own Egg Bites are a practical, family-friendly meal option designed to simplify breakfast, snacks, and light lunches. Made with protein-rich eggs and fully customisable ingredients, these egg bites allow parents to tailor flavours and textures to suit toddlers, school-aged children, and adults. Whether you are navigating picky eating, planning ahead for busy mornings, or looking for easy finger foods, this recipe offers flexibility without sacrificing nutrition.
Eggs are a nutrient-dense staple, providing high-quality protein, healthy fats, and essential vitamins that support growth and development. When baked into bite-sized portions, they become easier to manage for young eaters while encouraging independent self-feeding. Build Your Own Egg Bites also create a low-pressure way to introduce new foods, as familiar ingredients can be paired with small amounts of vegetables, cheese, or proteins based on individual preferences.
One of the biggest advantages of this recipe is its adaptability. Each batch can be customised using ingredients you already have on hand, reducing waste and allowing multiple variations in a single bake. This makes it easier to accommodate different tastes within the same household without preparing separate meals. From a practical perspective, these egg bites are ideal for meal prep. They can be made in advance, stored in the refrigerator or freezer, and reheated quickly, making them well suited for busy family schedules.
Ingredients for Build Your Own Egg Bites:
- 6 eggs
- 1/3 cup (80 g) Greek yogurt
- 1/2 cup (50 g) shredded cheese
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1.5 g) onion powder
- Pepper – optional, to taste
- Salt, to taste (only for 12 months+)
- Optional add in veggies: quartered cherry tomatoes, diced carrots, chopped spinach, diced bell peppers, finely chopped broccoli…
Directions for Making Build Your Own Egg Bites:
- Heat the oven to 350ºF (180ºC).
- Mix eggs and yogurt in a bowl until no lumps remain. TIP: have your child help stir!
- Add in cheese, spices and any other add in you prefer
- Grease 10-12 standard muffin tins or use silicone muffin cups
- Pour egg mixture into muffin cups until 3/4 full
- Bake for 15-17 minutes at 350ºF, or until the center is set.
- You can top with additional cheese if you prefer!
Servings: Makes about 10-12 cups. May reduce bake time if using a “mini” muffin container.
Storage: Can be kept for up to 3 days in the refrigerator, but it tastes best if eaten right away. Can be frozen for up to 3 months, to reheat place in the microwave for ~10 second increments at a time.
Suitable from: 6 months + as long as low sodium ingredients are used and allergens (egg and dairy) have been introduced.
How to offer: With palmar grasp (around 6-8 months), offer whole or cut in half for baby to easily hold on to.
With pincer grasp (around 9 months +), offer whole or cut into bite-size pieces for them to pick up.
Keep in mind that the amount babies eat will vary, so start small with 1-2 tablespoons of food and advance as you learn your baby’s hunger/fullness cues.
Prep time: 10 min.
Cook time: 15-17 min.
Ready in: 25-30 min.
Nutrition Note: This is an easy way to offer protein to your little one in a way that is easy for them to chew and so tasty! Introduce new or non-preferred gradually so they can learn to eat them
You can find this recipe and 650 more in BLW Meals app. Download it today for your 14-day new user free trial.
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