Mini Veggie Egg Bites
Mini Veggie Egg Bites are an easy, kid-friendly recipe perfect for toddler breakfasts, snacks, or lunchboxes. They’re freezer-friendly, packed with protein making them ideal for busy mornings and meal prep.
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Servings: 12 mini muffins
Calories: 51kcal
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
*If using frozen spinach, de-thaw it first and be sure to remove any excess moisture by draining and patting dry with a paper towel.
Mini muffin pans can have varying depths. This recipe makes 12 regular depth mini muffins or 24 shallow mini muffins.
If prepping and saving these for later. Let cool completely before transferring to an airtight bag or container to go in the fridge or freezer.
Nutrition
Calories: 51kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 99mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 0.4mg