Kid-Friendly Egg Bites

Ingredients:

• 6 eggs
• 1/3 cup Greek yogurt
• 1/2 cup shredded cheese 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• Salt and pepper - optional, to taste. For 1y+
• Optional add in veggies: quartered cherry tomatoes, diced carrots, chopped spinach, diced bell peppers, finely chopped broccoli...

Directions:

1. Heat the oven to 350ºF (180ºC).
2. Mix eggs and yogurt in a bowl until no lumps remain. TIP: have your child help stir! 
3. Add in cheese, spices and any other add in you prefer 
4. Grease 10-12 standard muffin tins or use silicone muffin cups 
5. Pour egg mixture into muffin cups until 3/4 full 
6. Bake for 15-17 minutes at 350ºF, or until center is set. 
7. You can top with additional cheese if you prefer! 

Servings: Makes about 10-12 cups. May reduce bake time if using a “mini” muffin container. 

Storage: Can be kept for up to 3 days in the refrigerator, but it tastes best if eaten right away. Can be frozen for up to 3 months, to reheat place in the microwave for ~10 second increments at a time.

Suitable from: 6 months + as long as low sodium ingredients are used and allergens (egg and dairy) have been introduced.

How to offer: With palmar grasp (around 6-8 months), offer whole or cut in half for baby to easily hold on to.
With pincer grasp (around 9 months +), offer whole or cut into bite-size pieces for them to pick up. 

Keep in mind that the amount babies eat will vary, so start small with 1-2 tablespoons of food and advance as you learn your baby's hunger/fullness cues.

Prep time: 10 min.

Cook time: 15-17 min.

Ready in: 25-30 min.