Pumpkin and Feta Egg Muffins are a healthy and flavourful 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 kids lunch boxes too!
➡️ WONDERING WHAT ELSE TO SERVE FOR BREAKFAST? See my Complete Guide to Baby and Toddler Breakfasts, packed with healthy breakfast ideas, make-ahead recipes and ideas for each age group.
➡️ LOOKING FOR MORE EGG RECIPES? Try these Avocado Egg Muffins too! They’re packed with healthy fats, fibre and protein for another satisfying breakfast, lunch or snack. Or, for another make-ahead recipe full of veggies, try this Zucchini Slice.
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!
Eggs – Fresh whole eggs, with no cracked shells. ⚠️ NOTE! Eggs are a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Feta cheese – Feta can be given to babies from 6 months of age [2]. Choose pasteurised feta, and be mindful that it is a common allergen [2], being made from sheep, goat and/or cow’s milk. I love using Danish feta, which is a really creamy variety.
Other cheese – Cheddar is preferred, but you could substitute with mozzarella. Cheese is also a common allergen! 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 (also a common allergen!) or your chosen substitute.
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 Pumpkin and Feta Egg Muffins
This recipe is easily made by hand or with the help of a food processor/Thermomix.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat the oven and line a 12-hole muffin tin with liners or spray lightly with olive oil.
Step 2: Steam the pumpkin in a microwave.
Step 3: In a large mixing bowl, whisk together the eggs, milk, parsley, onion and garlic powder, salt and pepper. Add the cheddar cheese to the egg mixture and stir through.
Step 4: Divide the steamed pumpkin and feta evenly into the muffin tin holes.
Step 5: Pour the egg mixture evenly into the muffin tin holes. Give each a little stir, and then bake until golden.
THERMOMIX PUMPKIN AND FETA EGG MUFFINS
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 if needed. 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 and bake until golden.
Making these egg muffins for babies
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
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!
REFRIDGERATE: To refrigerate, allow these egg muffin cups to cool and then store in an airtight container in the fridge for up to 3 days.
FREEZE: Let the muffins cool completely, then individually wrap them in plastic wrap. Place them in a labelled freezer bag and freeze for up to 3 months.
SERVING: 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 gently directly from frozen.
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 baby and toddler breakfast recipes.
Happy cooking,
Chloe x
Pumpkin and Feta Egg Muffins
Category: Breakfast, Finger FoodIngredients
- 300 g pumpkin peeled and cubed very small
- 4 eggs
- 2 tbs milk
- 4 sprigs fresh parsley finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt for family over 12 months
- 1/4 tsp ground black pepper
- 30 g cheddar cheese grated (Thermomixer: cut into 2cm cubes if grating in machine)
- 80 g feta cheese crumbled
Instructions
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a 12-hole muffin tin with liners or grease lightly with olive oil spray and set aside (Note 1).
- In a microwave safe container with a little ventilation, microwave 300 g pumpkin with 1 tbs water for 3 minutes or until just tender. Drain.
- In a medium size mixing bowl, whisk together 4 eggs, 2 tbs milk, 4 sprigs fresh parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp ground black pepper.
- Add 30 g cheddar cheese to the egg mixture. Mix well to combine.
- Divide the steamed pumpkin and 80 g feta cheese evenly into the muffin holes.
- Pour egg mixture evenly into the muffin tin. Give each a little stir to mix through the feta and pumpkin. Bake in the oven for 15-20 minutes or until golden. Allow to cool.
Thermomix Instructions
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Line a 12-hole muffin tin with liners or grease lightly with olive oil spray and set aside (Note 1).
- In a microwave safe container with a little ventilation, microwave 300 g pumpkin with 1 tbs water for 3 minutes or until just tender. Drain.
- Put 30 g cheddar cheese into the mixing bowl. Chop 5 seconds, speed 6, MC on.
- Add 4 eggs, 2 tbs milk, 4 sprigs fresh parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp ground black pepper into the mixing bowl. Mix 10 seconds, speed 3, MC on.
- Divide the pumpkin and 80 g feta cheese evenly into the muffin holes.
- Pour egg mixture evenly into the muffin tin. Give each a little stir to mix through the feta and pumpkin. Bake in the oven for 15-20 minutes or until golden. Allow to cool.
Recipe Notes
Nutrition Information
References
[1] Australian Eggs Limited. (n.d.). Eggs for babies and children. Retrieved 4 August 2026.
[2] Solid Starts Inc. (n.d.). Feta Cheese. Retrieved 4 August 2026.
[3] Solid Starts Inc. (n.d.). Eggs. Retrieved 4 August 2026.
[4] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 4 August 2026 from https://doi.org/10.1111/cea.70217.
