When you need a high protein breakfast that can power both you and your growing little one through the morning, these cottage cheese egg bites made in a mini muffin pan are the perfect answer! With as few as 2 ingredients and 20 minutes, these baby egg muffins bake up into soft, pillowy bites that are just perfect for babies in the finger food stage, baby led weaning, and toddlers.
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Baby Cottage Cheese Egg Bites (+ 5 Mix-In Options!)
Description
These high protein cottage cheese egg bites are the perfect make-ahead breakfast for sharing with babies and toddlers. Make them plain with just 2 ingredients, or add flavor with 5 different mix-in options like broccoli cheddar, red pepper goat cheese, or caramelized onion gruyere. (gluten-free)
Ingredients
Scale
- 4 large eggs
- 1/2 cup cottage cheese
- oil or cooking spray, for the muffin pan
- olive oil
- 1 cup baby spinach, packed (or other leafy green)
- 1 clove garlic, minced
- 1/4 cup crumbled feta cheese
- 1/4 cup diced roasted red peppers
- 3 tbsp crumbled goat cheese (or feta)
- 1/4 cup finely chopped broccoli florets (fresh or frozen and thawed)
- 3 tbsp grated cheddar cheese
- olive oil
- 1/2 small onion, thinly sliced
- salt + pepper
- 3 tbsp grated gruyere cheese
- 1/4 cup chopped fresh herbs of choice, such as basil, chives, dill or parsley
Instructions
- If you're using any mix-ins, prepare them first.
- Heat oven to 350°F. While it's heating up, pour hot water into a rimmed pan and place it on the lower rack of the oven. Spray or oil a mini (24 cup) muffin pan.
- Add eggs and cottage cheese to a food processor or blender and blend until completely smooth, stopping to scrape down the sides if needed.
- If you're using mix-ins, add about 1 teaspoon to each greased muffin cup.
- Pour the egg mixture evenly into the muffin cups, over the mix-ins if you're using them. Lightly shake or tap the muffin pan on the counter to distribute the egg mixture.
- Place the muffin pan on the upper rack of the oven above the pan of water and bake until the centers are set, about 14-18 minutes for plain or herb egg bites or 20-25 minutes for those with veggie mix-ins.
- Let egg bites cool in the pan 5-10 minutes before removing them.
- Heat a small skillet over medium heat. Add enough olive oil to lightly coat the bottom.
- Add the minced garlic and spinach and cook, stirring, until spinach is wilted and some moisture has evaporated. Remove from heat.
- Once cooled, chop the spinach and add to the muffin cups. Top with crumbled feta.
- Use jarred roasted red peppers for ease (drain them well), or follow this tutorial to roast your own.
- Finely dice the peppers and place in the muffin cups. Top with crumbled goat cheese or feta.
- If you're using frozen broccoli, thaw it first. Finely chop broccoli florets. Place in the muffin cups. Top with grated cheddar.
- Leftover caramelized onions are ideal for ease, but if you want to make some, here's the most basic version.
- Heat a cast iron or other skillet over medium heat. Drizzle in oil to coat the bottom.
- Add the sliced onion and season with salt and pepper. Turn the heat to low. Cook, stirring, until onions are soft and caramelized but not browned. This should take a bit, 20-30 minutes or so. Add a splash of water (or a drizzle of balsamic vinegar if you have it) as needed to keep the onions from getting dry.
- Once caramelized and cooled, chop onions.
- Place chopped onions in muffin cups, then top with grated gruyere.
- Remove any stems from the herbs and finely chop.
- Sprinkle in the bottom of the muffin cups.
