Some weeks are hard so it’s nice to have quick meals that you can grab and just warm up.
This one is a breakfast hack. I found loads of pancake and egg bite recipes but wanted to use up my carrots and blueberries so I found a few I liked and experimented. This recipe contains loads of nutrients and is packed with protein. I added the honey drizzle at the end in case you’d prefer it not sweetened.
This recipe super easy to make and can save you from making breakfast for you and your little one for a week!
I started by pre-heating the oven to 350 degrees Fahrenheit and greased my square cupcake pan.
In a small saucepan I grated two carrots and heated on low for about 5 minutes. Then I poured this into a mixing bowl along with the 1 cup of blueberries – I initially used 1/2 cup but added another 1/2cup for more blueberry flavour. I mixed these with a splash of lemon juice.
I added 2/3 cup of quick oats, 4 eggs, and 1/2 teaspoon of cinnamon then mixed until fully incorporated.
Using a spoon I scooped the batter into the greased cupcake pan and baked into the oven for 12 minutes.
After taking it out of the oven I drizzled with honey.
Once cool I put half into a freezer safe glass container and put into the freezer for the rest of the week. Then put three portions into the fridge for tomorrow and kept three portions out for me and my babe to eat immediately.