Baby-Friendly Cottage Cheese Egg Bites

Ingredients

• 3 Eggs (large)
• 0.25 cup Cottage cheese (full fat preferred for babies)
• 0.25 cup Spinach (fresh, finely chopped)
• 2 tbsp Red bell pepper (finely diced)
• 0.25 cup Shredded cheddar cheese (mild cheddar or mozzarella)
• 1 tsp Unsalted butter (for greasing the pan)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Grease a mini muffin tin thoroughly with butter or a baby-safe cooking oil to ensure the egg bites don't stick.

3. 3

   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.

4. 4

   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.

5. 5

   Pour the mixture into the prepared mini muffin tin, filling each cup about 3/4 of the way full.

6. 6

   Bake for 15 to 18 minutes, or until the egg bites have puffed up and the centers are firm to the touch.

7. 7

   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 per serving

• baby-led weaning
• blw
• breakfast
• snack
• vegetarian
• gluten-free
• high-protein
• meal prep