These easy high-protein spinach and cheese egg bites for toddlers are a simple make-ahead breakfast or snack that’s soft, nourishing, and perfect for busy days.
If you’re looking for an easy, nourishing breakfast or lunch idea for your toddler that actually gets eaten, these high-protein spinach and cheese egg bites are it. They’re soft, fluffy, packed with protein, and naturally green (which somehow makes them more fun). I love them for busy mornings, quick snacks, or those days when I just want something ready in the fridge that I feel good about serving.
You will love Easy High Protein Spinach and Cheese Egg Bites because:
- They’re high in protein and keep little bellies full
- The texture is soft and toddler-friendly
- They’re easy to prep ahead and reheat
- Veggies are blended right in (no picking them out)
- Perfect for baby-led weaning, toddlers, and even adults
Easy High Protein Spinach and Cheese Egg Bites are made with:
- Large Eggs: These provide the essential protein base and the structure needed to keep the bites firm.
- Plain Whole Milk Cottage Cheese: This is my secret for a creamy texture that adds a boost of healthy fats and protein.
- Fresh Spinach: We use a large handful to get that gorgeous, vibrant green color and a dose of iron.
- Shredded Cheddar Cheese: Hand-stirring this in creates delicious, melty pockets of flavor in every single bite.
- Oat Flour: Just a touch acts as a “sponge” to ensure the bites don’t deflate or get soggy from the extra greens.
- Salt & Pepper: A tiny pinch helps bring out the savory notes of the cheddar.
How to make Easy High Protein Spinach and Cheese Egg Bites:
- Blend: Throw your eggs, cottage cheese, spinach, and oat flour into a high-speed blender.
- Settle: Let the mixture sit for 2–3 minutes to let the air bubbles escape—this prevents them from shrinking!
- Stir: Pour into a bowl and fold in your shredded cheddar cheese by hand.
- Bake: Pour into a mini Silicone Muffin Pan and bake at 350°F for about 20 minutes.
Substitutions:
- Swap cheddar for mozzarella, Colby jack, or a dairy-free shredded cheese
- Use baby kale instead of spinach
Recipe Tips:
- Silicone muffin pans make removal so much easier
- Let them cool slightly before removing—they firm up as they sit
- Blending fully is key for a smooth, toddler-friendly texture
- Don’t skip letting the batter rest—it really helps with fluffiness
Taste and Texture:
These egg bites are soft, fluffy, and creamy with subtle cheesy flavor. The spinach is completely blended in, so there’s no strong “green” taste—just a mild, savory bite that toddlers can easily chew and enjoy.
Serve and Store:
Serve these warm alongside some fresh fruit for a bright, happy breakfast. Store them in an airtight glass container in the fridge for up to 4 days, or freeze them for up to a month for those extra-hectic mornings.
Other Recipes You May Enjoy:
- Spinach Banana Blender Muffins (Healthy Toddler Recipe)
- Healthy Toddler Chicken Nuggets with Hidden Veggies (Easy Baked Recipe)
- Healthy Banana Blueberry Muffins (Gluten & Dairy-Free Option + Toddler-Friendly)
Easy High Protein Spinach and Cheese Egg Bites for Toddlers
Ingredients
- 5 Large Eggs
- 1/2 cup Plain Whole Milk Cottage Cheese
- 1 Large Handful Fresh Spinach
- 1 tbsp Oat Flour
- 1/2 cup Shredded Cheddar Cheese
- Pinch of Salt & Pepper
Instructions
- High-Power Blend: Add the eggs, cottage cheese, large handful of spinach, and oat flour to your blender. Blend on high until the mixture is completely smooth and deep green.
- The “Settle” Rule: Let the mixture sit in the blender for 2–3 minutes. This allows air bubbles to rise so your bites don’t deflate as they cool.
- Hand-Stir the Cheese: Pour the green mixture into a bowl and hand-stir in the shredded cheddar. This ensures the cheese stays in distinct, melty pockets rather than disappearing into the batter.
- Fill the Pan: Grease a muffin tin or use a Silicone Muffin Pan for the easiest removal. Fill each cup about 3/4 full.
- Bake: Bake at 350°F for 10-15 minutes until the centers are set and firm to the touch.
