Veggie Egg Bites
When halved, these nutrient and flavor-rich egg muffins are the perfect size for baby hands to grasp. If preparing with a baby in mind, consider omitting the salt and choose a low-sodium cheese to help keep the baby’s sodium intake low.
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Veggie Egg Bites Recipe
Veggie Egg Bites
Yield:
6 (2 egg bites per serving)
Prep time: 10 MinTotal time: 10 Min
When halved, these nutrient- and flavor-rich Veggie Egg Bites are the perfect size for baby hands to grasp. Serve to infants who are at least 6 months of age and showing the signs of readiness for solid foods. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!
Ingredients
- 8 large eggs
- ½ cup whole milk
- ½ cup shredded cheddar cheese
- 1 teaspoon fresh thyme leaves (about 2 sprigs)
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups baby spinach leaves, loosely packed
- 1 large tomato, diced
- 1 shallot, diced
Instructions
- Preheat the oven to 325° degrees F and lightly oil a standard-sized 12-cup muffin pan.
- In a medium bowl, whisk the eggs, milk, cheese, salt, pepper, and thyme.
- Sprinkle the spinach, tomatoes, and shallots evenly into each muffin cup.
- Pour the egg mixture over the vegetables evenly into each muffin cup, shifting around the vegetables as needed to allow the egg mixture to reach the bottom.
- Bake for 20-25 minutes, or until the egg mixture is set and the tops of each Veggie Egg Bite are lightly browned.
- Serve hot or store in an airtight container in the refrigerator for up to 3 days.
Notes
- May be frozen in an airtight container for up to 3 months.
- I love using these silicone muffin pans* when I make egg bites. They are a huge help to keep the egg bites from sticking to the pan when I remove them.
- Major allergens include milk and eggs.
- If preparing with baby in mind, consider omitting the salt and choosing a low-sodium cheese to help keep the baby's sodium intake low..
Nutrition Facts
Calories
146Fat
10 gSat. Fat
4 gCarbs
4 gFiber
1 gNet carbs
3 gSugar
2 gProtein
11 gSodium
550 mgCholesterol
230 mg
