The perfect prep-ahead snack or breakfast item! These Mini Veggie Egg Bites are easy to make and freeze perfectly – making them perfect for busy mornings or adding into school lunchboxes.
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It currently is back-to-school season and I’m all about finding quick, easy, and healthy items that make weekdays a little easier. These Mini Veggie Egg Bites are essential for making lunch packing a little easier! They are full of nutritious ingredients and are protein packed.
And if you’re looking for more easy prep school lunch recipes? Check out my blog post on Easy Cold School Lunch Ideas for Kids, with some of my lunchbox favourites like these Healthy Pizza Muffins and Carrot Turmeric Fritters.
I also have an Ultimate List of Toddler Lunch Ideas which are perfect for daycare, preschool, or at home!
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Ingredients for Mini Veggie Egg Muffins
For these egg bites, you will need the following ingredients.
- Eggs – an important part of this recipe! Provides the structure to the egg bites.
- Cottage cheese – I love adding in cottage cheese, it is a great boost of calcium and protein.
- Parmesan cheese – I love the combo of the two cheeses, but if you don’t have any parmesan you could do all cheddar.
- Cheddar cheese
- Oregano – a dash or oregano for a little extra flavour!
- Spinach (fresh or frozen) – I used frozen spinach in the pictures because I always have this on hand. But fresh is great! Just be sure to finely dice it.
- Green onion or chives
- Red Bell Pepper – Brings a fun pop of colour!
See recipe card for quantities.
How to Make Mini Veggie Egg Bites
In a blender, add the eggs, cottage cheese, parmesan cheese, cheddar cheese and oregano. Blend together.
If you are using fresh spinach, finely dice. If using frozen, de-thaw and remove any excess moisture. Add to the blender and blender for 5-10 seconds to combine.
Pour egg mixture into a large bowl. Add the red bell pepper and green onions. Stir.
Scoop egg mixture into a mini muffin pan. Bake at 350 degrees F for 20-25 minutes, until golden brown on top and cooked through.
Hint: I like using mini paper cup liners to make clean up a breeze and this helps hold them together when packing in lunch boxes or taking on the go.
Watch the Video on How to Make These Easy and Healthy Mini Veggie Egg Bites!
Substitutions
- Different veggies – you can swap in other veggies such as grated zucchini or finely chopped broccoli
Variations
- Mini salsa muffins – these are so fun to add a little salsa for a twist!
Equipment
- Blender
- Mini muffin pan
Storage
These mini veggie egg bites are perfect for making ahead of time and having on hand for the week. You can store them in an airtight container in the fridge for up to 4 days or freeze them in a single layer and transfer to an airtight bag for 1-2 months. To reheat, simply pop them in the microwave for 20-30 seconds or heat up in the oven.
Nutrition Tips from a Dietitian & Mama
Each little egg muffin is packed with protein, iron, and healthy fats, key nutrients that support your child’s growth and development. The combo of eggs, cheese, and veggies also helps build lasting fullness. Plus, the vitamin C in the bell peppers helps their bodies absorb the iron from the spinach!
FAQ
These can actually be great for baby-led weaning once your little one is ready to start solids! Just make sure the veggies are all finely diced. These are soft and fluffy for your little one to eat!
Absolutely. They’re perfect for batch cooking and keeping in the fridge or freezer. Their pair great with a side of fruit and yogurt for a balanced breakfast or lunch!
Recipe
Mini Veggie Egg Bites
Equipment
- 1 Blender or Food processor
Ingredients
- 4 eggs
- ½ cup cottage cheese
- ¼ cup cheddar cheese
- ¼ cup parmesan cheese
- ¼ teaspoon oregano
- ½ cup spinach finely diced. Option to use fresh or frozen. See note below if using frozen spinach.
- ½ cup red bell pepper finely diced
- ½ cup green onion or chives finely diced
Instructions
- Preheat the oven to 350℉. Line or grease a mini muffin pan.
- Add the eggs (ensuring no egg shell), cottage cheese, cheddar cheese, parmesan cheese and oregano to a blender. Blend on high until smooth.
- Finely dice spinach. If using frozen spinach, de-thaw in the microwave and remove any excess moisture. Add the spinach to the blender and blend on high until smooth.
- Pour egg mixture into a large bowl. Add the diced bell pepper and diced green onion or chives. Stir together.
- Pour the egg mixture into a mini egg muffin pan. Bake in the oven for 20-25 minutes until golden brown on the top and cooked through the middle.
- Let cool slightly before serving.
Video
Notes
Nutrition
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Ali Ellis, MSc., RD says
Love these egg bites! So easy to prep and have on hand. Thank you!