Mini Egg Bites {with Cottage Cheese & Veggies}
Servings: egg bites
Made with protein-rich cottage cheese and lots of veggies, these mini egg bites for toddlers are the perfect healthy breakfast. They're perfectly fluffy, great for meal prep and can be prepared in less than 30 minutes!
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup flour (I used white whole wheat flour)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup spinach leaves finely chopped
- 1/2 cup finely diced bell peppers
- Oil for sauteeing vegetables
Instructions
- Preheat the oven 350 degrees F. Spray a mini muffin tin thoroughly with cooking spray or use a silicone mini muffin pan.
- Blend eggs, cottage cheese, cheddar cheese, flour, onion powder, salt (if using) and pepper in a blender until smooth.
- Drizzle a little bit of oil in a frying pan set over medium heat. Sautee the peppers and spinach until softened, about 5 minutes.
- Pour the egg mixture into a bowl. Add the cooked veggies and stir to combine.
- Divide egg mixture between 24 cups of the prepared mini muffin tin and bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow egg bites to cool for 5 minutes before removing from the muffin tin. Run a sharp paring knife around each egg cup and gently remove them from the pan. Serve them warm or store them for later.
Notes
- The egg mixture will be fairly thick and creamy after blending, but this is a good thing! This will result in more fluffy egg bites.
- You can use white whole wheat, whole wheat, all-purpose flour or gluten-free flour for these egg bites. The flour helps to provide more structure to the egg bites, so they'll be less likely to sink after baking in the oven.
- Use 2% or 4% cottage cheese for fluffier egg bites.
- If making these egg bites for babies, leave out the salt to limit sodium consumption.
- If the egg bites are sticking to the pan, place the mini muffin tin in a large shallow baking dish filled with about 1-2 inches of hot water. Allow the mini muffin tin with cooked egg bites to sit in the water for about 5 minutes. The steam on the bottom of the muffin tin will help to loosen the egg bites, making them easier to remove.
- Another alternative would be to try a mini silicone muffin pan if you have trouble with muffins sticking.
Nutrition
Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 65mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 0.2mg
