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10 Simple and Quick Egg Recipes For Toddlers

Making sure your toddlers are well-fed is a challenge in itself, but when it comes to their nutrition, it can be a whole different challenge. Here are ten nutritious recipes to give a try.

Introducing Eggs into Your Toddler's Diet

Eggs are a great source of protein, which is essential for your child's growth and development. They also contain important vitamins and minerals like vitamin D, choline, and iron.

To make mealtime a fun and enjoyable experience for your child, try out some of our favorite egg recipes. From scrambled eggs with cheese to mini frittatas with veggies, there are so many delicious ways to incorporate eggs into your child's diet.

Not only are these recipes nutritious, but they are also easy to make and perfect for busy parents. So why not give them a try and see which ones your child likes the most? With these tasty egg dishes, mealtime is sure to become a highlight of your day!

1. Blueberry, Avocado and Banana Muffins

These muffins are perfectly sweetened with banana, applesauce and blueberries. The whole family will love grabbing one of these muffins and eating them on the go as breakfast or a snack.

You Will Need:

  • 1-1/4 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 medium banana (about 1/3 cup), peeled
  • 1 large avocado (about 3/4 cup), peeled and pitted
  • 3/4 cup unsweetened applesauce
  • 1 large Dakota Layers egg
  • 1/4 cup milk
  • 1 cup blueberries

How To:

  • Preheat oven to 350° Prepare a standard muffin tin with paper liners.
  • In a bowl, whisk together flour, oats, baking powder, baking soda and salt.
  • In a separate bowl, mash banana and avocado together. Add applesauce, egg and milk. Stir to combine, then stir into flour mixture.
  • Fold in blueberries and divide batter into prepared muffin tin.
  • Bake 25-30 minutes. Allow to cool completely.
  • Bake 25-30 minutes. Allow to cool completely.
  • Store leftovers in an airtight container up to 3 days.

2. Cookie Cutter Toad-in-the-Hole:

Add a dashing smile to your toddler’s face with cute eggs!

You Will Need:

  • 2 slices of bread
  • 2 large Dakota Layers eggs
  • A pinch of salt
  • Black pepper (optional)
  • Shredded cheese (optional)
  • Butter

How To:

  • Use a cookie cutter to cut out circles in the center of the bread.
  • Heat the pan and add a little butter. Place the bread on this.
  • Take an egg and break it into the hole you made in the bread. Take care not to break the yolk. Sprinkle a little salt and black pepper.
  • Keep the flame low and cook until the bread turns a light crispy brown, and the egg is not raw. You can also toss it over and cook.
  • Add some shredded cheese on top.
Egg-in-a-hole chick made with various items

3. Banana Pumpkin Pancakes

Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.

You Will Need:

  • 3 bananas (about 1 cup)
  • 1/2 cup pure pumpkin puree (about 1/2 of 15 oz. can)
  • 4 large Dakota Layers eggs
  • 1 tsp. baking powder
  • Fresh fruit, to serve - if desired

How To:

  • In a blender, combine banana, pumpkin, eggs and baking powder. Blend until smooth.
  • Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray.
  • Pour about 1 tablespoon of batter onto skillet and cook until golden-brown about 1-2 minutes. Carefully flip and cook until golden-brown on the other side, about 1-2 minutes. Repeat with remaining batter.
  • Refrigerate leftovers up to 3 days.

4. Cereal Bowl Egg & Cheese Breakfast Burrito:

Serve the Cereal Bowl Egg & Cheese Breakfast Burrito with a side of fresh fruit or veggies for added nutrition. Your little one will love the savory flavors and you'll love the ease of preparation and peace of mind that comes with knowing your toddler is starting the day off right.

You Will Need:

  • 1 large Dakota Layers egg
  • 1 flour tortilla (6-inch)
  • 1 Tbsp. shredded Mexican cheese blend
  • 1 Tbsp. salsa

How To:

  • Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
  • Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer.
  • Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

5. Peanut Butter Oatmeal With Egg

Add some extra protein to your toddler’s breakfast bowl with this recipe.

You Will Need:

  • 1 Tbsp. quick-cooking oats (may use rolled oats for older infants and toddlers)
  • 4 Tbsp. water
  • 2 tsp. peanut butter
  • 1 large Dakota Layers egg yolk

How To:

  • In a microwave safe bowl, mix together oats and water and cook in microwave for 30 seconds on high.
  • Add the peanut butter and egg yolk and stir until completely mixed. Cook in microwave for an additional 30-40 seconds until the mixture is steaming and cooked through.
  • Allow to cool before feeding baby. Add a tablespoon of breastmilk or formula to thin out if needed.

6. Vegetable Egg Roll Up

Egg rolls are a fun way to serve eggs to kids, while also giving them tasty vegetables.

You Will Need:

  • 1 Tbsp. olive oil
  • 1/4 cup red bell pepper, diced
  • 1/2 cup baby spinach, chopped
  • 6 large Dakota Layers eggs
  • 2 Tbsp. milk
  • 1/2 cup shredded cheddar cheese

How To:

  • In a small skillet over medium heat, add oil. Sauté bell pepper until tender. Add spinach and cook until wilted. Place in a bowl.
  • Add eggs, milk and cheese to the bowl. Whisk until combined.
  • In a medium skillet over medium heat. Spray with nonstick cooking spray. Add a quarter of the egg mixture to the skillet. Heat until cooked through, about 3-5 minutes, then carefully use a spatula to roll egg mixture. Place on a cutting board. Repeat with remaining mixture.
  • Allow egg rolls to cool slightly, for babies and toddlers, cut into desired size pieces.
  • Serve. Refrigerate leftovers up to 3 days.

7. Mini Cheddar Quiche Bites

These simple mini quiches can be made ahead and reheated in the microwave.

You Will Need:

  • 4 large Dakota Layers eggs
  • 1/2 cup panko or regular breadcrumbs
  • 1/3 cup half-and-half
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1-1/4 cups shredded cheddar cheese (5 oz.)

How To:

  • Heat oven to 350°F. Generously spray 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 teaspoon crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each muffin cup.
  • Beat eggs, half-and-half, salt and pepper in medium bowl until blended. Add cheese; mix well. Spoon evenly into mini-muffin cups, about 1 tablespoon each.
  • Bake in center of 350°F oven until just set, 12 to 15 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve warm.
  • NOTE: For added flavor, add 1/3 to 1/2 cup cooked crumbled bacon, sausage or chopped ham with cheese.
    Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

8. Breakfast Egg Spread

As a parent, it can be challenging to find nutritious and tasty breakfast options for your little ones. However, this egg spread recipe is a perfect solution for busy mornings.

You Will Need:

  • 6 hard-boiled Dakota Layers eggs, peeled
  • 1/4 cup refrigerated ranch dip or a dip of your toddler’s choice
  • 2 Tbsp. minced green onion
  • 2 Tbsp. chopped fully-cooked bacon
  • Whole grain baguette slices or bagels, toasted

How To:

  • Place eggs, dip, green onion, salt and pepper in food processor. Pulse until finely chopped. Spoon into serving bowl. Top with bacon.
  • Serve with baguette slices or toasted bagels.
  • Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.

9. Egg, Sausage & Cheese Breakfast Puzzle Sandwich

This sandwich is a unique twist on the classic breakfast sandwich, with all the flavors you love in a fun and playful puzzle shape.

You Will Need:

  • 1 large Dakota Layers egg
  • 1 Tbsp. milk
  • 2 Tbsp. fully cooked breakfast sausage crumbles OR one fully cooked breakfast sausage patty, chopped
  • 2 Tbsp. finely shredded cheddar cheese
  • 1 thin flatbread or two small tortillas

How To:

  • Coat 2-cup microwave-safe cereal bowl with cooking spray. Add egg and milk; beat until blended. Add sausage.
  • Microwave on high 30 seconds; push cooked edges toward center. Microwave until egg is almost set, about 15 to 45 seconds longer.
  • Top with cheese. Place on flatbread and fold cut out center of sandwich, using a 2- to 2 1/2-inch cookie cutter. Cut remaining sandwich into four or five pieces. Solve the puzzle and enjoy!

10. Hard-Boiled EggPops

Get the kids in the kitchen with this simple fun twist on hard-boiled eggs.

You Will Need:

  • 4 large Hard-Boiled Dakota Layers eggs
  • 4 thin pretzels OR crisp bread sticks
  • 1/4 cup refrigerated ranch OR dip of choice

How To:

  • Cut a small X in the larger end of each egg; insert a thin bread or pretzel stick, being careful not to split the egg.
  • Serve the Eggpops with your choice of dip and favorite toppers.
  • Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
  • Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

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