These bite-sized, protein-packed veggie egg bites are a delightful combination of fluffy eggs, vibrant vegetables, and savory seasonings, making them a wholesome and convenient choice for quick meals or snacking.
Looking for another savoury snack? Try mini cheesy croissants, flaky, buttery bites filled with melty mozzarella and fresh parsley.
Kids love these mini egg bites in their school lunch; colorful, fun, and packed with protein in every bite!
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Vegetable egg bites are fluffy, cheesy, and packed with healthy vegetables. Cream keeps them soft, veggies add a little crunch, and you can enjoy them warm or at room temperature. Totally customizable and totally delicious, just like a low-calorie snack recipe!
Can't get enough of egg recipes? Make a creamy egg vegetable sandwich, egg fry masala, and egg vegetable salad with boiled eggs for a delicious meal!
Why you'll love veggie egg bites
- High in protein - Eggs deliver satisfying fuel to help you stay full.
- Packed with nutrients - The vegetables add vitamins, minerals, and a lively texture.
- Super versatile - Make a batch ahead, customise the ingredients, and use them for breakfast, lunch, or a snack
- Convenient - Easy to carry and share.
- Diet-friendly - Gluten-free, and you can adjust for low-carb or keto by swapping veggies.
Ingredients for mini egg bites
To make these hidden veggie muffins, you need the following items:
Vegetables - Use fresh, well-washed vegetables. For this recipe, I like to include onion, carrot, bell pepper, cilantro, and green chilies.
If you enjoy vibrant veggies, you'll love this mixed vegetable raita - a classic Indian yogurt dish loaded with fresh, crunchy vegetables.
Egg - Whole eggs are the star here! They give these bites their fluffy, rich texture, just like this morning's favorite egg paratha and scrambled eggs with peas!
Cream - A splash of heavy cream makes these veggie egg bites extra soft, rich, and creamy, the perfect little indulgence in every bite! Learn how to whip cream with a hand whisk!
Cheese - I love using mozzarella for that melty, gooey goodness, but feel free to get creative. Any cheese you like will make these bites delicious!
Seasoning - Salt and black pepper
See the recipe card for quantities.
How to make egg veggie bites?
Combine whole eggs, heavy cream, and seasonings in a bowl. Whisk until the mixture is smooth and creamy, then set it aside.
Finely chop onions, bell pepper, cilantro, and grate the carrot. In a separate bowl, combine the vegetables, mozzarella cheese, and seasonings. Mix well to evenly coat the veggies and cheese with the seasonings.
Grease the muffin tray or line it. Fill the muffin tin with the vegetable mix first, then pour the egg mix on top.
Bake in a preheated oven at 180°C for 8-10 minutes. Allow the bites to cool before removing them from the tin. Serve these flourless muffins with your favorite dip!
Storage
Allow the veggie egg bites to cool completely before storing them. Once cooled, transfer them to an airtight container or resealable plastic bag. Consume the flourless egg bites within 3 to 4 days for the best quality and freshness.
Serving Ideas
Pair them with herb and garlic dipping sauce or chutney, such as cilantro chutney, tomato-onion, or garlic chutney.
As a breakfast with avocado cottage cheese toast, fruit slices, or a fresh fruit salad.
School snack with salad, such as no-mayo chickpea chicken salad, pineapple cucumber salad, and nutty crunchy salad
Brunch platter with stir- fries, air-fried carrots and potatoes, or air-fried potatoes.
Tips
For hassle-free baking, use silicone molds or liners as they keep egg bites from sticking and save you time on cleanup!
Fill each mold about ¾ full so your bites have room to puff up beautifully in the oven.
Let them cool for a few minutes before popping them out so that they hold their shape perfectly and are easy to handle.
More Egg Recipes
Can't get enough of egg recipes? Try these:
🧾Recipe
Protein-Packed Veggie Egg Bites for Busy Schedules
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Equipment
- Oven
Ingredients
Vegetable mixture
- 2 Carrot
- 1 Onion
- 1 Bell pepper
- 50 g Mozzarella cheese
- 1 Green chillies optional
- ½ teaspoon Salt
- Cilantro
Egg Mixture
- 6 Eggs
- 60 ml Heavy cream
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
Vegetable mix
- Chop the vegetables and grate the carrot. Combine vegetables, cheese, and salt to taste.
Egg mix
- In another bowl, combine eggs and heavy cream. Whisk well until creamy.
- Stir in salt and black pepper. Mix well.
Fill the muffin tin
- Grease the tin, or use the parchment paper to line the tin.
- Fill in the vegetable mix and then pour the egg mixture.
Bake
- Bake these gluten-free cheesy muffins in a preheated oven at 180°C for 8-10 minutes or until turn slightly golden.
- Cool them before removing them from the tin.
- Serve warm delicious, nutrient-packed veggie egg bites with your favorite dip.
Video
Notes
- For hassle-free baking, use silicone molds or liners as they keep egg bites from sticking and save you time on cleanup!
- Fill each mold about ¾ full so your bites have room to puff up beautifully in the oven.
- Let them cool for a few minutes before popping them out so that they can hold their shape perfectly and be easier to handle.
- For a spicy kick, drizzle 2-ingredient chili oil or stir in a bit of red chilli chutney in the egg mixture.
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Nutrition
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century-foods says
Thank you so much for such a lovely article with informative content. I hope to see more articles like this.
Annie says
I added more vegetables and these egg bites turned out perfectly! Thanks for sharing such an easy recipe.