Oven Baked Mini Egg Bites
Perfect for baby led weaning and toddlers, these easy to make egg bites are ideal for breakfast or snacks. Freezer friendly!
Servings 24 mini egg bites
Calories 25kcal
Equipment
Ingredients
- 6 large eggs
- ¼ cup milk (3.25% / 2% or 1% can be used)
- ½ cup cottage cheese (full fat or low fat can be used)
- ½ red bell pepper (diced)
- pinch salt
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350F / 180c.
- Oil your muffin tray. Use a spray oil, or use kitchen paper to wipe oil inside each cup.
- Add all of the ingredients to a jug and lightly whisk together til combined.
- Pour the egg mix into the tin, nearly to the top of each cup.
- Bake in the preheated oven for 20-25 minutes until the egg is firm.
- Let cool fully before removing and storing.
Notes
- Dice the bell pepper (or other add ins you use) as finely as you can so that it combines easily.
- Don't over whisk the eggs or they can become rubbery. Stop whisking once everything is combined.
- Oil your muffin tin before adding the egg mixture so that they are easier to remove.
- Fully preheat your oven before baking the egg bites. This will ensure that they cook through fully.
- Once cooked, don't store the egg bites in the muffin tin as they can get soggy.
- Let the mini egg bites cool before removing them from the tin. Run a sharp knife around the edge to loosen them.
- Egg bites will keep well in the fridge for around 4 days or can be frozen.
Nutrition
Calories: 25kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 48mg | Sodium: 33mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 0.2mg