Cheesy Veggie Egg Bites
Makes: 30 patties
Serves: 10
Prep time: 20 mins
Cook time: 25 mins
Ingredients
- 3 medium/large zucchini, grated *about 4 cups
- 1 large carrot, grated
- 3 eggs, whisked
- 2 cups (500 mL) grated cheese
- 1 cup (250 mL) cornmeal
- ¾ tsp (3.75 mL) salt
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper, set aside.
- Grate zucchini and carrot and place in a fine mesh strainer, over a bowl. Sprinkle with ¼ tsp salt and mix around. Allow to sit for 10-15 minutes, and liquid will drain out from the zucchini.
- After 15 minutes, taking a handful of the zucchini mixture at a time, squeeze out any excess liquid (there will be a lot), discard the liquid and place the zucchini in a dry bowl. Repeat with remaining zucchini.
- Add all ingredients into the bowl with the drained and mix until combined. Form into patties (about 2 tbsp) and place onto prepared baking sheets.
- Bake in preheated oven for 20-25 minutes, flipping halfway through. They will be lightly browned.
- Allow to cool and store in an airtight container in the fridge for up to 4 days. These freeze very well too, so make a double batch if you have a ton of zucchini!
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