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Easy Mini Egg Bites for Preschool Lunchboxes

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These easy mini egg bites are soft, savory, and packed with protein, perfect for preschool lunchboxes. They hold up well in a thermos and are a quick, healthy meal solution for busy mornings.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup cottage cheese (small-curd, full-fat preferred)
  • 1/4 cup milk (any kind, including unsweetened almond milk)
  • 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (optional)
  • 1/2 cup mix-ins (e.g., finely chopped cooked bacon, diced bell peppers, or fresh spinach)

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 24-cup mini muffin tin with non-stick cooking spray.
  2. In a blender, combine eggs, cottage cheese, and milk. Blend on high for 20-30 seconds until smooth and frothy.
  3. Pour the egg mixture into a large mixing bowl. Add shredded cheddar, salt, and pepper. Stir gently with a spatula until just combined.
  4. Fold in the mix-ins until evenly distributed.
  5. Fill each mini muffin cup almost to the top using a small cookie scoop or spoon.
  6. Bake for 10-12 minutes, until tops are set and just barely golden. A toothpick inserted in the center should come out clean.
  7. Let cool in the pan for exactly 5 minutes. Run a small spatula or butter knife around the edges to release. Transfer to a cooling rack to cool completely.

Notes

Do not overbake; egg bites should be just set. Grease the pan well to prevent sticking. Let cool completely before storing to avoid sogginess. For best results, shred cheese from a block rather than using pre-shredded cheese.

Nutrition

Keywords: mini egg bites, preschool lunchbox, easy breakfast, protein-packed, kid-friendly, make-ahead, gluten-free, low-carb

Find it online: https://forkifyfun.com/easy-mini-egg-bites-for-preschool-lunchboxes/