Got a toddler who turns their nose up at scrambled eggs but devours anything shaped like a muffin? Same. That’s exactly why I created these savory breakfast muffins—they’re soft, cheesy, and totally muffin-like, but sneak in all the protein and nutrition of a full breakfast casserole. Perfect for picky eaters, make-ahead mornings, or anytime you want your little one to eat eggs without all the drama.
Why These Egg & Bread Muffins Are a Toddler Mom Win
If you need a no-fuss, protein-packed breakfast that even picky toddlers will eat, these savory breakfast muffins with eggs and bread are here to save the morning. Soft, cheesy, and freezer-friendly, they’re ideal for baby-led weaning, toddler lunches, or a make-ahead snack you can feel good about.
✔️ easy to prep with pantry staples
✔️ toddler-tested, mom-approved
✔️ customizable with veggies, meats, or cheese
✔️ freezer-friendly for busy weeks
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Ingredients
- cubed bread – soft sandwich bread soaks up the eggs and bakes into a fluffy, casserole-like base toddlers love
- eggs – the protein-rich binder that keeps everything together and helps these muffins stay moist
- milk – adds creaminess and fat for growing brains
- shredded cheese – cheesy flavor, calcium, and holds the muffins together
- cooked chicken sausage or bacon – adds savory flavor and protein for longer-lasting energy
- onion & mushrooms – adds flavor and a veggie boost (feel free to sub out for other veggies or add more in)
- garlic powder & optional salt – totally optional, but a pinch of flavor can go a long way (skip salt for under 1)
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F and grease a 12-cup muffin tin. In a large bowl, whisk together eggs, milk, and seasonings.
- Step 2: Stir in the cubed bread, shredded cheese, cooked chicken sausage, finely chopped onion, and mushrooms. Let sit for 5 minutes to soak.
- Step 3: Scoop the mixture into muffin cups, pressing down gently. Bake for 20–25 minutes, until golden and set.
- Step 4: Let cool slightly before removing. Serve warm or freeze for later!
Hint
Use kitchen scissors to cut up the muffins into toddler-friendly strips or bite-sized pieces—way faster than a knife and less mess! Also, shredding your onion and mushrooms is GAME CHANGER for saving time.
Bonus: these freeze beautifully. Just reheat in the microwave for 30 seconds on busy mornings.
Substitutions
This recipe can easily be modified to be gluten-free, dairy-free, and vegetarian if needed! I haven't tried egg-free yet, but an egg replacement should work.
- bread – use whole grain, sourdough, gluten-free, or even leftover buns or rolls (if you don't want to use bread then sub with roasted potatoes)
- milk – any milk works, use unsweetened almond, oat, or soy milk for a dairy-free version
- cheese – swap white cheddar for mozzarella, Monterey Jack, or a dairy-free cheese alternative
- chicken sausage – use cooked turkey sausage, crumbled bacon, diced ham, or keep it vegetarian by skipping the meat
- veggies – try finely chopped spinach, grated zucchini, or bell peppers instead
Variations
You can totally customize these and have your family pitch in ideas for what combo they think would taste best too!
- mini muffins – make in a mini muffin tin for little hands (reduce bake time to ~12–15 minutes)
- spice it up – add a pinch of paprika or Italian seasoning for older kids and adults
- no meat needed – go vegetarian and bulk up with extra veggies like spinach, broccoli, or sautéed peppers
- breakfast-for-dinner – serve alongside fruit and avocado for a quick toddler-approved dinner plate
How To Serve To Toddlers
- cut into strips for younger toddlers to make self-feeding easier
- serve with fruit like berries or banana slices for a balanced breakfast
- pair with avocado for extra healthy fats
- offer with a dip like yogurt ranch, ketchup, or guacamole for fun dipping
- pair with a fruit smoothie for an easy on-the-go meal
- use as a dinner protein on a plate with roasted sweet potato and green beans
Equipment
You'll need a muffin tin, mixing bowl, whisk or fork, measuring cups, spoon or scooper, and nonstick spray to make these easy savory breakfast muffins!
Storage
Fridge: Store in an airtight container up to 4 days
Freezer: Freeze individually for up to 3 months
To Reheat: Microwave 30–45 seconds or warm in the toaster oven
Tiff's Tip
Cut these egg breakfast muffins into strips for younger toddlers or freeze them individually for grab-and-go mornings. You can mix in whatever your toddler’s loving this week—leftover veggies, different cheeses, even finely diced ham or turkey.
Try calling them “eggy bread muffins” or “mini breakfast cups” to add fun to the table!
FAQ
Yes! Soft gluten-free sandwich bread works well. You can eve swap out and use roasted potatoes if you want!
Sub the milk with unsweetened non-dairy milk and use dairy-free cheese or omit it altogether.
Absolutely—swap the meat for chopped mushrooms, peppers, or extra shredded zucchini.
Totally. Just leave out the salt (and high-sodium meats), finely chop mix-ins, and cut into strips for safe handling.
More Breakfast Ideas
Looking for other recipes like this? Try these:
Other Snack Ideas
These are some of our favorite snacks to have on hand:
Easy Savory Breakfast Muffins
Equipment
- measuring cups
Ingredients
- 4-5 cups cubed bread about 4-5 slices whole grain bread
- 6 eggs
- ½ cup milk of choice
- ¾ cup shredded cheese cheddar or mozzarella or dairy-free
- ½ cup chopped cooked chicken sausage or ground turkey sausage or crumbled bacon or omit for littles under 1 due to sodium
- ¼ cup finely chopped onion
- ¼ cup finely chopped mushrooms
- ½ teaspoon garlic powder optional
- ¼ teaspoon salt omit for littles under 1
- pinch of pepper optional
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, and seasonings.
- Stir in bread, cheese, sausage, onion, and mushrooms. Let sit for 5 minutes.
- Divide mixture into muffin cups, press down gently, and bake for 20–25 minutes or until golden and set.
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