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Veggie Egg Bites

Grab & Go protein option for yourself, kids, toddlers and babies!
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Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American, French
Servings 24 Egg Bites

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
  •  
Baby-Led Weaning Tips: Ensure any mix-ins are finely chopped & appropriate for your baby, and omit the added salt.
Ingredient Substitutions
Whole Milk - Could easily sub this for 1% or 2% milk, plain yogurt, or water to make dairy free.
Shredded Cheese - use crumbled cheese such as feta or goat cheese if preferred or dairy free cheese of choice. Also great with ricotta or cottage cheese!
Storage
  • These store wonderfully in the fridge, and are quick to warm up in the microwave, about 30seconds - careful they get hot fast!
Keyword Eggs, Nutrient Dense, Nutrients, Protein, Vegetables, Veggies