Mini Egg Bites
These mini egg bites are perfect for a quick breakfast in the morning, especially during a busy week! They are great for baby-led weaning and something that the whole family can enjoy!
Servings: 24 bites
Ingredients
- 6 eggs
- ½ cup shredded cheese
- ¼ cup heavy cream
- ¾ cup chopped peppers and onions
- oil for sautéing
US Customary - Metric
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Sauté the chopped peppers and onions in a pan until soft. Pour them into a bowl and set them aside to cool.
- In a separate bowl, whisk 6 eggs.
- Add in the cheese, heavy cream, and cooled chopped peppers, and onions.
- Pour the mixture into a mini muffin pan and bake at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean.
Notes
- This recipe makes around 24 mini egg bites. You may make regular-sized egg muffins by adding a few more minutes to the total bake time.
- I like to use a silicone muffin pan to bake these egg bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
- The egg bites puff up a lot while baking but shrink back down once they cool.
- Cheddar jack and 4-cheese Mexican blend are great flavorful cheeses to use in this recipe. Mozzarella cheese is a good low sodium option.
- I usually mix the batter and pour half of the mixture into a mini muffin pan for my baby and then add salt, cayenne pepper, and other seasonings to the other half for everyone else!
Nutrition
Calories: 36.01kcal | Carbohydrates: 1.19g | Protein: 2.2g | Fat: 2.52g | Saturated Fat: 1.23g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 0.82g | Trans Fat: 0.01g | Cholesterol: 46.16mg | Sodium: 34.67mg | Potassium: 34.49mg | Fiber: 0.3g | Sugar: 0.07g | Vitamin A: 487.05IU | Vitamin C: 0.78mg | Calcium: 21.4mg | Iron: 0.27mg
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