You’re going to get bored of making and eating your initial efforts to cook your kiddo(s) eggs; your child, particularly as he/she transitions from infant to toddler, will be looking for something else, too. When you’re ready to experiment, here’s a great Eggs 2.0: it hits all the creamy and gooey notes your kiddo craves while providing you the satisfying morning pick-me-up you’ve been craving. The secret, it turns out, is dairy: for you, using cottage cheese or yogurt functions not unlike feta cheese would in a Greek-style omelet; for your kiddo, it turns eggs into something like grilled cheese. Bonus: plenty of protein for both of you!
(Important before-we-begin note: unless using no-sodium cottage cheese, do not salt these eggs! Plenty of salt in there from the soft cheese already.)
Ingredients Overview
- Egg – The base ingredient, offering high-quality protein and essential nutrients ideal for a baby or toddler’s growing body. newdadskitchen.com
- Cottage cheese or yogurt – Adds creaminess, calcium, and extra protein; makes the texture softer, more tender, and easier for little mouths to handle than plain scrambled eggs. newdadskitchen.com
- Dried chives (or other mild herbs) – Mild flavor boost that helps make the eggs more interesting without overwhelming sensitive young palates. newdadskitchen.com
- Optional shredded cheese – For additional richness, calcium, and flavor — useful especially when introducing eggs to infants or toddlers for the first time. newdadskitchen.com
- Olive oil (or mild cooking fat) – Helps cook the eggs gently, producing tender curds with minimal sticking or over-browning. newdadskitchen.com
Steps Summary
- Prep the egg mixture — In a small bowl, combine one egg with a spoonful of cottage cheese or yogurt, add a pinch of herbs (like dried chives), and lightly season if using yogurt (skip added salt if using no-sodium cottage cheese). newdadskitchen.com
- Heat your pan and oil — Warm a small pan over high heat, then pour in a generous swirl of olive oil and heat briefly. newdadskitchen.com
- Cook the eggs — Pour in half of the egg mixture so it spreads into a thin layer. As the eggs begin to set, fold the edges toward the center until everything piles into a soft “slab.” If using cheese, add it before folding. newdadskitchen.com
- Finish gently — Lower heat to medium-low, flip the slab, cook for about a minute until done but still soft. Then remove from heat and let rest to cool slightly. newdadskitchen.com
- Cut and serve toddler-style — Once cooled enough to handle, cut the egg slab into strips or small bite-sized pieces for infants or toddlers. Serve with a side of fruit, yogurt, or soft toast depending on your child’s age and skills. newdadskitchen.com
FAQ
Q: How old should a baby be before trying this egg recipe?
A: Once your baby has successfully had cooked egg in simple form (pureed or finely chopped) and is tolerating dairy (if you’re using cottage cheese or yogurt), this recipe offers a soft, easy-to-chew texture that works well for many infants transitioning to solids.
Q: Do I need to salt the eggs?
A: Not if you’re using cottage cheese (especially no-sodium) — the curds bring enough saltiness and moisture on their own. If you use yogurt, a tiny pinch of salt (or none) is fine, especially for very young eaters.
Q: What if my child has a dairy sensitivity?
A: You can skip the cottage cheese/yogurt and use a splash of formula or breastmilk (if age-appropriate) to keep the eggs soft. The folding technique still yields tender curds that are easy to chew.
Q: Can I make a bigger batch for multiple breakfasts?
A: Yes — scale the eggs and dairy proportionally, then cook in a larger pan or split into multiple small pans. After cooking, slice into strips and refrigerate; you can warm gently or serve cold depending on your child’s preference.
Q: How do I serve the eggs to encourage self-feeding?
A: Cut into strips or small chunks, and pair with soft fruits or toast strips. The mild flavor and tender texture make them easy for little hands and new eaters to grasp and chew.
Related Links
More Toddler-Friendly Egg Recipes
- Introducing Eggs to Infants (Baby Omelet Recipe) — a gentle, high-protein baby-safe egg omelet that’s ideal for first exposures and early solid feeding.
- Fast Scrambled Eggs When A Meal Is Needed. Right. Now — One-ingredient scrambled eggs for moments when you need a meal on the table immediately.
- The Fluffiest Toddler Scrambled Eggs Recipe — A soft, extra-fluffy scrambled-egg option for toddlers, great alongside fruit or toast.
- The Best Toddler Egg Salad Sandwich Recipe — Mild, creamy egg salad perfect for toddlers once they’re used to egg texture and taste.
Baby & Toddler-Safe Eggs: Quick Pan-Cooked Scrambled Eggs
Description
Lightly pan-cooked eggs folded into a soft “omelet-style” slab, then cooled and cut into toddler-friendly strips — mild in flavor, high in protein, and perfect for first bites or self-feeding. Ready in minutes and ideal for breakfast (or anytime) when you want something nutritious and fuss-free.
Ingredients
Instructions
Prep
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Preprations
Add a small spoonful of cottage cheese or yogurt to a bowl, then crack in the egg, toss in some chives, and sprinkle a small amount of salt (if using yogurt) and pepper. Mix until blended.
Cook
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Step 1
Heat a small pan to HIGH, giving it a few minutes to get hot; put in a generous pour of olive oil when it does. Let the oil heat for 10-20 seconds, then turn the heat down to MEDIUM HIGH.
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Step 2
Pour in about half of your egg mixture, swirling it around to allow a thin layer to cover most of the bottom of the pan. If using, scatter cheese at the center. -
Step 3
As soon the egg begins to set, fold the outside into the center until all of the egg is layered in a (messy) heap. Turn the heat to MEDIUM LOW and flip. Allow one minute to finish cooking before removing egg from heat.
Serve
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How to Serve
Give the egg a minute to cool and congeal, then cut into strips or chunks. Keep it light on the side: some fruit, maybe a soft muffin or toast.
Nutrition Facts
Servings 1
Serving Size 1 egg
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Cholesterol 50mg17%
- Sodium 190mg8%
- Potassium 120mg4%
- Protein 11g22%
- Vitamin A 150 IU
- Calcium 75 mg
- Iron 1 mg
- Vitamin D 40 IU
- Phosphorus 110 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
