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.)
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.
More Toddler-Friendly Egg Recipes
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.
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.
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.
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.
Servings 1
Serving Size 1 egg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
