Baby-Friendly Cottage Cheese Egg Bites
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Soft, protein-packed egg bites made with cottage cheese and fresh vegetables. These are specifically designed for baby-led weaning (6+ months) as they are easy to hold and have a soft texture that babies love.
- Time
- 25 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Grease a mini muffin tin thoroughly with butter or a baby-safe cooking oil to ensure the egg bites don't stick.
In a medium mixing bowl, whisk together the 3 eggs and 1/4 cup of cottage cheese until the mixture is well combined and the cottage cheese is evenly distributed.
Add the finely chopped spinach, diced red bell pepper, and shredded cheddar cheese to the bowl. Stir well to incorporate the vegetables and cheese into the egg base.
Pour the mixture into the prepared mini muffin tin, filling each cup about 3/4 of the way full.
Bake for 15 to 18 minutes, or until the egg bites have puffed up and the centers are firm to the touch.
Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Ensure they are cooled to a safe temperature before serving to your baby.
Notes
These egg bites freeze exceptionally well. To freeze, let them cool completely, then place in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds. You can easily swap the spinach and peppers for other finely chopped cooked veggies like broccoli or zucchini.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 35
- Protein
- 3 g
- Carbs
- 0 g
- Fat
- 3 g
- Fiber
- 0 g
Where the calories come from
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