Pumpkin and Feta Egg Muffins are a nutritious and flavorful breakfast, lunch or snack. Made with a mixture of protein-packed eggs [1], pumpkin and crumbled feta cheese, these egg muffins are baked until firm and golden. They’re perfect for meal prep, easily stored, and can be enjoyed warm or at room temperature. The perfect grab-and-go breakfast or snack for you or your baby/ toddler! These egg bites are great for lunch boxes too!
Ingredients in Pumpkin and Feta Egg Muffins
You’ll need the following ingredients to make these easy egg bites:
Pumpkin – I use Jap/Kent pumpkin, as it’s readily available here in Australia. Butternut squash (which we call butternut pumpkin) is a great substitute too!
Feta cheese – Feta can be given to babies from 6 months of age [2]. Choose pasteurised feta, and be mindful that it is an allergen, being made from sheep, goat and/or cow’s milk [2]. I love using Danish feta, which is a really creamy variety.
Other cheese – Cheddar is preferred, but you could substitute with mozzarella. The cheese helps to bind the egg muffins together. For older family members, you could also add a little Parmesan cheese for extra flavour.
Milk – Full cream milk, or your chosen substitute.
Eggs – Fresh whole eggs, with no cracked shells.
Parsley – A few sprigs of fresh parsley lifts the flavour of the egg muffins. Substitute with another fresh herb like basil if you must, but not with dried parsley (it loses all its flavour!).
Garlic and onion powder – For added savoury flavour.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
How to make this egg muffin recipe
Thermomixer? You’ll need to steam the pumpkin in a microwave, and then use your machine to grate the cheese and mix the egg mixture. Firstly, grate the cheddar cheese in your machine. Then add the eggs, milk, parsley, onion and garlic powder, salt and pepper to the mixing bowl, and mix to combine. Divide the steamed pumpkin and feta evenly into muffin holes, and then pour the egg mixture evenly into each. Give each a little stir, bake until deliciously golden.
Conventional cook? This is an easy recipe to make by hand. Firstly, steam the pumpkin in a microwave. In a large mixing bowl whisk together the eggs, milk, parsley, onion and garlic powder, salt and pepper. Grate and add the cheddar cheese to the egg mixture, and stir through. Divide the steamed pumpkin and feta evenly into muffin holes, and then pour the egg mixture evenly into each. Give each a little stir, bake until deliciously golden.
See the full recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Adapting this recipe for babies and toddlers
This is a baby-friendly egg muffin recipe, once eggs and dairy have been successfully introduced to baby [3] with no allergic reaction. Leave out the salt if serving these egg muffins to babies, or reduce it for toddlers. You might also like to chop the egg muffins once cooked, into pieces that are manageable for your little person. These egg muffins are a great baby and toddler finger food, for any meal of the day!
Serving and storing egg muffins
Serve freshly baked for a delicious, warm breakfast, either at home or on the run.
Alternatively, refrigerate or freeze these egg muffins for a great make-ahead breakfast or snack! To refrigerate, allow these egg muffin cups to cool and then store in the fridge for up to 3 days. To freeze, let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a freezer bag and freeze for up to 3 months.
You can eat them chilled from the fridge or warm them for just a couple of seconds in the microwave. If frozen, let them thaw overnight in the refrigerator or reheat directly from frozen.
Looking for another easy egg muffin recipe that you can prepare ahead of time? Try these delicious Avocado and Spinach Egg Muffins. They’re packed with healthy fats, fibre and protein for another satisfying breakfast, lunch or snack.
If you make these Pumpkin and Feta Egg Muffins, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my easy meals work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy breakfast recipes.
Happy cooking,
Chloe x
Pumpkin and Feta Egg Muffins
Category: Breakfast, Finger FoodTap or hover to scale
Ingredients
- 300 g pumpkin cubed very small
- 30 g cheddar cheese (Thermomixer: cut into 2cm cubes if grating in machine)
- 2 tbs milk
- 4 eggs
- 4 sprigs fresh parsley finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 80 g feta cheese crumbled
Thermo Cooker Instructions
- Pre-heat oven to 180° C. Line a 12-hole muffin tray with patty pans or grease with cooking spray and set aside (Note 1).
- In a microwave safe container with a little ventilation, microwave the pumpkin with 1 tbs water for 3 minutes or until just tender. Drain.
- Put cheddar cheese into the mixing bowl. Chop 5 seconds, speed 6, MC on.
- Add eggs, milk, parsley, garlic powder, onion powder, salt and pepper into the mixing bowl. Mix 10 seconds, speed 3, MC on.
- Divide the pumpkin and feta evenly into the muffin holes.
- Pour egg mixture evenly into muffin holes. Give each a little stir to mix through the feta and pumpkin. Bake in the oven for 20 minutes or until golden. Allow to cool.
Conventional Instructions
- Pre-heat oven to 180° C. Line a 12-hole muffin pan with patty pans or grease with cooking spray and set aside (Note 1).
- In a microwave safe container with a little ventilation, microwave the pumpkin with 1 tbs water for 3 minutes or until just tender. Drain.
- In a medium size mixing bowl, whisk together the eggs, milk, parsley, garlic powder, onion powder, salt and pepper.
- Grate the cheddar cheese, and add to the egg mixture. Mix well to combine.
- Divide the pumpkin and feta evenly into the muffin holes.
- Pour egg mixture evenly into muffin holes. Give each a little stir to mix through the feta and pumpkin. Bake in the oven for 20 minutes or until golden. Allow to cool.
Recipe Notes
Nutrition Information
[1] Eggs for babies and children, 2023, Australian Eggs Limited.
[2] Feta Cheese, 2023, Solid Starts Inc.
[3] Eggs, 2023, Solid Starts Inc.
