Breakfast
Baked egg bites
Creamy egg bites baked in a muffin tin with cheese and veggies. Easy protein for breakfast or the lunchbox.
Prep
10 min
Cook
20 min
Total time
30 min
Servings
8
Kid-approved
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Ingredients
7 itemsInstructions
6 steps- 1
Heat the oven to 350 °F and brush 8 muffin cups with olive oil.
- 2
Blend the eggs with the cream cheese until smooth and creamy.
- 3
Stir in the grated cheese, the well-squeezed zucchini and a pinch of salt.
- 4
Fill the cups three-quarters full and top each with half a cherry tomato.
- 5
Bake 18 to 22 minutes, until set in the centre and lightly golden at the edges.
- 6
Let them rest 5 minutes before unmoulding so they hold together.
Breakfast
Notes and substitutions
Swap the zucchini for sautéed, well-drained spinach.
For babies over 1 year, skip the salt and use a lower-sodium cheese.
Fridge, freezer and lunchbox
How to store and reheat
- Fridge: up to 4 days in a sealed container. Warm 20 seconds in the microwave.
- Freezer: up to 2 months, wrapped in pairs. Thaw in the fridge.
- In lunchboxes use an insulated bag: egg dishes shouldn't sit unrefrigerated for over 2 hours.
Tags
- High protein
- Lunchbox