If you plan to bake these with your kids, check !here to see how I baked these with Little A.

Preheat the oven at 350 degrees F and grease the muffin tray. This will yield you either 8 regular sized muffins or 16 mini muffins. I used a mini muffin tray.

In a mixing bowl, add semolina, yogurt, carrots, peas, spinach, green chillies, ginger garlic paste, black pepper, italian seasoning,salt, baking powder and oil. Add water and fold the batter in. At this point, you could taste the paste to make sure the ginger garlic and salt is as per your taste.

Grease the muffin pan with oil or use greased silicon muffin molds.

Pour in the batter to the the top.

Sprinkle some grated cottage cheese or you can skip this step completely.

Bake them for about 20-25 minutes at 350 degrees F until a toothpick comes clean from the center of the muffin. Allow them to cool and serve it with our Avocado Cilantro Sauce

Prepare the batter following step 3 from above.

Pour the batter into your egg bites mold and cover the lid. The vent doesn't matter here.

Pour 1 cup of hot water in the inner pot and turn on the Steam function and allow the egg bites to steam for about 10-12 minutes.

Open the lid, allow the mold to cool down a little before you open it.

Enjoy the egg bites with our Avocado Cilantro Sauce.