Susie Burrell’s Mini Egg Bites

This is a featured post from Paediatric Dietitian and Nutritionist Susie Burrell, a proud mother of two and leading expert in early childhood nutrition.

  • 10 min To Prep
  • 15 min To Cook
  • 6 Ingredients
  • 6 Makes
  • 10 min Difficulty


Susie Burrell’s Mini Egg Bites recipe takes classic vegetables, including sweet potato and capsicum, and turns them into a healthy fun snack that can be stored for later. The humble egg boasts a number of nutritional benefits for kids including vitamins such as B2 and D and minerals such as zinc and iron. With added spinach – which is low in fat and cholesterol and high in vitamins – Mini Egg Bites are a nutritious recipe and versatile meal for your growing toddler.


  • 6 eggs
  • 1 medium sweet potato, peeled and diced into 1cm cubes
  • 4 slices of (50g) ham
  • 1 cup of mixed green and red capsicum, diced
  • ½ cup of chopped spinach leaves
  • Olive oil spray


  1. Preheat oven to 180°C and lightly spray a muffin tray with olive oil spray.
  2. Whisk eggs and set aside.
  3. Cook sweet potato in oven or microwave until just tender.
  4. Evenly distribute the sweet potato, ham, capsicum and spinach between muffin cups.
  5. Pour beaten eggs evenly over vegetables in each muffin cup.
  6. Cook in preheated oven for 15-20 minutes or until cooked through.

Notes / Tips

Age: 1 to 3 years

Disclaimer: this recipe contains egg. If yourself or your child have allergies or diet restrictions, please consult your health care professional for advice.

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Susie Burrell is one of Australia’s leading paediatric dietitian and nutritionists. For years Susie has promoted healthy eating practices in Australia by providing access to evidence-based nutrition and lifestyle advice. She’s also a proud mum to twins, bringing real-mum experience to her health and nutrition teachings. Susie develops content for Bellamy's to help communicate the importance of early childhood nutrition for life-long health and well-being.