These egg bites are delightful tricksters full of hidden cauliflower! Eggs are very popular at our house and always have been. I was egg obsessed as a kid and my kiddo is egg obsessed now. We have eggs for dinner often here! Skylar The Food Artist has a one-year-old who also loves a good egg and this is her deliciously sneaky way of getting more veggies in her tot. It’s quite brilliant and totally yummy!
When my little one was younger, I would make these green oat muffins as my own sneaky veggie fix. Can’t be a good mama trick;) Now my daughter eats all kinds of greens and veggies with pleasure. She developed a taste for the good stuff nice and young. How do you sneak veggies into your kiddos?
Hidden Veggie Egg Bites - (Gluten-Free, Paleo, Keto)
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These egg bites are delightful tricksters full of hidden cauliflower! Feel free to add your favorite veggies as well for a quick breakfast or a delicious way to get veggies into youngsters' diets!
Author: Skylar Edberg for The Eclectic Kitchen
Recipe type: Breakfast, Kid-Friendly
Cuisine: Gluten-Free, Vegetarian, Paleo
Serves: 12 egg cups
Ingredients
- 2 cups riced cauliflower, if using frozen, thaw and drain/dry very well.
- 2 teaspoons onion powder
- ½ cup cottage cheese
- 6 eggs, beaten
- 1 cup grated cheddar cheese
- 2 tablespoons parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Additional vegetables for topping if desired such as mushrooms, tomatoes or spinach
Instructions
- Preheat oven to 350 degrees and grease a non-stick muffin tin with non-stick cooking spray.
- In a large bowl using a rubber spatula, combine cauliflower rice, onion powder, cottage cheese, eggs, cheddar cheese, parmesan cheese, salt and pepper until well combined.
- Spoon the mixture into the prepared pan, filling each well about ¾ full. Top with any additional toppings and bake for 15-20 minutes until the center of the muffin springs back when touched gently.
- Remove the egg cups from the oven and allow to cool in the pan for about 7 minutes before serving.
- Store the egg cups in an airtight container for up to 3 days in the refrigerator of 1 month in the freezer.
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