Rice and Veggie Bites

Rice and Veggie Bites
These little egg bites are packed with vegetables and rice, topped with cheese then baked until golden and crispy.

Bake them in mini muffin paper cups to make them a fantastic grab-and-go healthy toddler snack - perfect for lunch boxes and picnics.


  • 1 cup cooked rice
  • 2 tbsp peas
  • 2 tbsp corn
  • 2 tbsp carrots, finely diced
  • 2 eggs
  • 1/2 cup cheese, grated


Preheat oven to 210 C (410 F) and line two mini muffin trays with paper muffin cups.

Cook rice according to packet instructions so you have 1 cup of cooked rice (my rice required 1/2 cup of uncooked rice to make 1 cup of cooked rice. Check packet because different variations of rice will swell more than others when cooked).

Meanwhile, boil or steam peas, corn and carrots together until tender.

Combine rice and vegetables together in a mixing bowl.

Allow to cool before adding eggs (so the eggs don't cook from the heat). Once cool, add eggs and half of the grated cheese (so 1/4 cup). Mix until combined.

Put spoonfuls of the mixture into the prepared muffin trays, filling each muffin cup about 3/4 full.

Sprinkle the remaining grated cheese on top of each one.

Bake for 20 - 25 minutes, or until firm and golden on top.

Makes 24.



Leave a comment

Are they suitable for freezing? Thanks
Simple Toddler Recipes Admin
Hello, I generally don't try freezing egg recipes as egg doesn't freeze very well - it tends to change texture and go very dry upon defrosting. If you try it out with this recipe, please let us know how it turns out! Cheers :)
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