Summer Squash Egg Bites is an recipe that is very toddler and kid friendly! Yellow squash and zucchini are baked with eggs, cheese, breadcrumbs and fresh basil for an easy breakfast, lunch, a vegetarian dinner or an anytime snack. They are also freezer friendly to have on hand for quick meals.

You might start noticing a trend on the blog…zucchini and yellow squash recipes 😊 My uncle planted a big garden this year and it is currently over-flowing with zucchini and yellow squash!! I don’t want these gems to go to waste, so I am trying to come up with as many ways to use them and then sharing those recipes with you here on the blog!!

Let’s start with these Summer Squash Egg Bites 🤗

I have been making Baby Girl and I veggie scrambles with zucchini quite a bit and they have been going over well with her! I am always lookin for ways to get more veggies in her and since we have so much summer squash on hand right now, it is going in there. But toddlers are not patient and taking the time to cook the scramble and waiting for it to cool enough for her wasn’t working out so well. I wanted to come up with a way to get a similar dish for her quickly. I have done mini egg bites before and thought I would give it a try in these Summer Squash Egg Bites.

My inspiration for these Summer Squash Egg Bites was this recipe 👉http://www.thewaytohisheartblog.com/summer-zucchini-bites/

Man they were a hit!! Baby Girl ate 4 of them right out of the oven!! (Of course once they had cooled down a bit) It wasn’t even a meal time 😜 She was in the kitchen with me playing with some of her toys while I worked and she came over to see what I was working on. I have taught her the sign for “more” and she came up to me making her “more” sign. I gave her one, which she promptly devoured & then kept coming back signing for “more.”

I had to snap a quick pic!! Sorry for the messy shirt shot, but I had to capture that moment and share it with y’all 🤣

These Summer Squash Egg Bites come together super quickly and easily! Just mix all the ingredients in a bowl, spoon into a mini muffin pan and bake! Easy peasy 😋

Here is your recipe for Summer Squash Egg Bites:

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Summer Squash Egg Bites

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Becky's Best Bites

Serves: 24

Ingredients

Nonstick cooking spray
2 cups (about 1 each medium yellow squash & zucchini) grated summer squash
2 large eggs
½ cup shredded cheese (I used a Colby & Monterey Jack blend)
½ cup panko breadcrumbs
2 tbsp fresh basil, chopped
Sea salt and fresh ground pepper, to taste

Instructions

Preheat oven to 400ºF
Spray a mini muffin pan with nonstick cooking spray and set aside.
In a large bowl, combine grated squash and zucchini, eggs, cheese, breadcrumbs, basil, salt and pepper until throughly combined.
Spoon mixture evenly into each muffin cup
Bake for 15-18 minutes or until the top of the bites are lightly browned and egg is set.
Let bites cool in the pan for about 10 minutes.
Remove bites from the pan and enjoy!
To freeze: Let bites cool completely and then place in a freezer storage bag. Try to remove as much air from the bag as possible. Freeze for up to 3 months.
To reheat: Microwave frozen bites for about 30 seconds on high.

Notes

For grating the summer squash: I like to cut each squash in half and scrape out the seeds and membranes before grating. Most of the water in the squash is in the seeds and membranes. If you don't want to do this step, you will have to squeeze out the excess moisture after grating and before using the squash for this recipe.

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