Quick & Easy toddler breakfasts or snacks are a must on busy mornings, and it’s important that we are also giving them all the protein and nutrients they need! This is why I absolutely LOVE these mini egg muffins (we call them Egg Bites!).
Shredded Cheese – this is a great time to use up any stored frozen shredded cheese!
Veggie Egg Bites
Grab & Go protein option for yourself, kids, toddlers and babies!
Equipment
- 1 Mini Muffin Tray
Ingredients
- 5 Eggs beaten
- 1 cup Mix-ins see notes
- 1/3 cup Shredded Cheese or Ricotta optional
- 1/3 cup Whole Milk
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt omit if baby is under 1 year
- 1/4 tsp Pepper
Instructions
- Preheat oven to 350°F & grease cups of the mini muffin tray
- Prepare all mix-ins of your choosing
- Spoon heavier mix-in's evenly throughout muffin cups
- Combine remaining ingredients in a large mixing bowl
- Pour over the mix-ins in the cups, filling to just below the edge
- Bake for 15-20min or until starting to brown around the edges
- Let cool for a few minutes and then loosen from pan and serve warm or store and heat up at a later date.
Notes
Favourite Mix-Ins
- Roasted butternut squash
- **Any leftover veggies in the fridge!
- Finely chopped raw or sautéed spinach
- Bell peppers
- Finely chopped mushrooms (recommended to cook these first to release moisture)
- Chopped broccoli
- Chopped asparagus
- These store wonderfully in the fridge, and are quick to warm up in the microwave, about 30seconds – careful they get hot fast!