Moms want breakfasts that are both quick and nutritious. Toddler Egg Bites are perfect for tiny hands, while offering protein, veggies, and choline for baby’s brain.
Why moms love these mini egg bites
- They make the perfect handheld breakfast or snack for tiny hands
- Quick meal prep or make ahead meal for busy mornings
- Extra fibre from zucchini and mushrooms
- Healthy fats from egg yolk
- A customizable recipe- use leftovers or veggies of your choice
- Freezes well for later
- 7 grams of protein per egg cup
Ingredients and equipment you will need
A non-stick muffin tin
Vegetable peeler or mandoline slicer
Measuring cup or bowl for whisking the eggs
6 eggs
1 zucchini
2 mushrooms
1/4 cup grated cheese
How to make egg bites
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Cooking Temp:375 F Servings:6
Preheat the oven to 375F. Spray a muffin tin with olive or avocado oil, or rub each one with some coconut oil to prevent sticking. You can also use paper muffin liners or silicone muffin cups for easy removal
Cut off the ends of a zucchini and use a vegetable peeler to make long, thin strips. Tuck them in around the perimeter of each muffin cup in the tin
Scramble 6 eggs in a measuring cup, along with a pinch of sea salt and pepper to taste. Pour the egg mixture evenly into 6 cups. If you choose to make 12 muffins, then scramble 12 eggs
Sprinkle each egg cup with sliced mushrooms and grated cheese
Bake for 20 minutes or until the tops start to brown
Other ingredients to add in
- tomatoes and mozzerella
- cooked sausage and broccoli
- cauliflower and cheddar
- spinach and ricotta
- asparagus and parmesan
- green peas
