Broccoli and cheese is one of the best combinations out there… who doesn’t love a good broccoli cheddar soup? My 11-month-old absolutely loves eggs, and so coming up with new ways to serve her eggs has been super fun! Egg bites came into my mind because it’s a great way to add in some some veggies to those eggs! These broccoli and cheese egg bites are packed with flavor, are nutritious and super fun to eat.
Jump to RecipeFor Littles
These egg bites are great for 6 months + and are the perfect breakfast or lunch for your little one. They’re easy to eat and are protein-packed and offer a way to serve broccoli that even the pickiest little eater will enjoy!
For babies – you can serve this starting at 6 months. It’s easy to for babies to mush up in their mouth while eating;, however, if you are worried about the broccoli at 6 months, just make sure the broccoli is completely mashed or you can just leave it out completely.
For toddlers – these are super fun for toddlers to eat. They’re cute and mini, you can even serve by stacking them on top of each other!
How To
Combine eggs, salt, pepper and steamed broccoli.
Fill mini muffin pan with the egg mixture and top with cheese. Bake them for 13-15 minutes, serve warm!
This is the mini muffin pan I use, silicone mini muffin pan.
Broccoli and Cheese Mini Egg Bites
4
servings15
minutes15
minutesIngredients
6 whole eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cooked broccoli
1/3 cup shredded cheese
Directions
- Preheat your oven to 375 and spray a mini muffin tray with nonstick spray. If you are using a silicone tray, make sure you place in on a baking sheet before you fill the muffin tray with the egg mixture!
- Boil a small pot of water and throw the broccoli in and cook for 4 minutes, until the broccoli is soft.
While your broccoli is cooking, crack your eggs into a bowl and sprinkle the salt and pepper into the eggs. Whisk the eggs until the yolks and whites are combined. - Strain the broccoli into a bowl and mash the broccoli into smaller pieces. Add the broccoli to the whisked eggs and combine.
- Using a 1/2 tablespoon cookie scoop or a regular spoon, spoon in the mixture into the mini muffin pan. The egg mixture should fill up all 24 mini muffin cups until they’re all even. Then sprinkle the cheese evenly over each egg bite.
- Put in the oven for 13-15 minutes, until the eggs and cheese are just set.
Let them cool for 3 minutes and then pop them out. Or use a knife to help ease them out. - Serve warm! Store in the fridge for up to 3 days or freeze for up the 3 months. Enjoy!:)
