Easy Cheesy Veggie Bites
Course
Snacks
Servings
Prep Time
7
5
minutes
Cook Time
20
minutes
Servings
Prep Time
7
5
minutes
Cook Time
20
minutes
Ingredients
1
medium carrot
grated
1
small zucchini
grated and squeezed
2
free-range eggs
lightly whisked
1/2
cup
wholemeal breadcrumbs
1
cup
reduced-fat cheddar cheese
grated
1
tsp
onion powder
1
tsp
garlic powder
pinch salt and pepper
to taste
Instructions
Preheat oven to 190C.
Place all ingredients into a bowl and mix until well combined.
Using a spoon, scoop mixture into a silicon mini muffin tray or spray a mini muffin tray with cooking oil spray.
Bake for 15-20 minutes or until golden, repeat the process until all the mixture is used.
This recipe makes 21 bites.
Three bites is one serve.
Store leftovers in an air tight container in the fridge for 3-4 days or freeze up to 6 months.
Recipe Notes
102 calories per serve
Print Recipe
Easy Cheesy Veggie Bites
Votes:
15
Rating:
3.47
You:
Rate this recipe!
Course
Snacks
Prep Time
5
minutes
Cook Time
20
minutes
Servings
Ingredients
1
medium carrot
grated
1
small zucchini
grated and squeezed
2
free-range eggs
lightly whisked
1/2
cup
wholemeal breadcrumbs
1
cup
reduced-fat cheddar cheese
grated
1
tsp
onion powder
1
tsp
garlic powder
pinch salt and pepper
to taste
Course
Snacks
Prep Time
5
minutes
Cook Time
20
minutes
Servings
Ingredients
1
medium carrot
grated
1
small zucchini
grated and squeezed
2
free-range eggs
lightly whisked
1/2
cup
wholemeal breadcrumbs
1
cup
reduced-fat cheddar cheese
grated
1
tsp
onion powder
1
tsp
garlic powder
pinch salt and pepper
to taste
Votes:
15
Rating:
3.47
You:
Rate this recipe!
Instructions
Preheat oven to 190C.
Place all ingredients into a bowl and mix until well combined.
Using a spoon, scoop mixture into a silicon mini muffin tray or spray a mini muffin tray with cooking oil spray.
Bake for 15-20 minutes or until golden, repeat the process until all the mixture is used.
This recipe makes 21 bites.
Three bites is one serve.
Store leftovers in an air tight container in the fridge for 3-4 days or freeze up to 6 months.
Recipe Notes
102 calories per serve