Tag Archives for " bite size lunch "

Mini Carrot and Zucchini Bites

I love these carrot zucchini mini quiches for healthy lunchboxes and snack bites!

When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!

Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.

TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.

Related: Top 5 Lunchboxes We’ve Tested

For this recipe, I grated some leftover lonely veggies so that they didn’t go to waste. Because sometimes I have one lonely zucchini and then my mini quiche recipe comes to the rescue!

These turned out perfect for my family since they are a naturally gluten and grain free recipe. I like that they are high in protein and add variety to our school and office lunches.

Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.

Carrot & Zucchini Mini Quiches

  • Author: Laura Fuentes
  • Yield: 24 mini quiches


  • 2 teaspoons coconut oil* (or any oil)
  • 3/4 cup packed grated green zucchini
  • 3/4 cup packed grated carrots
  • 2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
  • 4 large eggs, whisked
  • 1/3 cup grated Monterrey Jack cheese*
  • 1/4 teaspoon salt


  1. Preheat oven to 350F (180C) and grease a mini cupcake pan.
  2. In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
  3. In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
  4. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.


I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.


4 ham and cheese lunch bites

Ham and Cheese Lunch Bites

Simple. Universal. Filling. Need I say more?

ham and cheese lunch bitesSimple breakfast recipes, and even breakfast for lunch, are always popular in my house. I love mixing it up with fresh ideas, and my daughter loves anything bite-size.

That’s why these Baked Mini Ham Cups are perfect for little fingers! They’re delicious and easy to assemble. It’s a great recipe to get the kiddos involved in the kitchen adding toppings of their choice.

Need other snack or lunch ideas? MOMables has you covered, and it’s easy to get started! Just click here!

Related: Top 5 Lunchboxes We’ve Tested

The ingredients are really up to you and your family’s liking. Suggestions include onions, broccoli, peppers, spinach, mushrooms, and so on. Just chop them small enough so they are included within each bite of the cup. They’re assembled just like our Mini Tortilla Breakfast Cup recipe.

They’re great packed up for lunches or breakfast on the go! They can be baked ahead of time and kept in the fridge for easy reheating with a quick warmup in the microwave. They’re also naturally gluten- and grain-free.

Baked Mini Ham Cups

ham and cheese lunch bites

Naturally gluten-free and grain-free; a delicious bite-size breakfast treat!

  • Author: MOMables.com
  • Yield: 24 mini cups


  • 12 to 24 ham slices, depending on size, sliced a little thick
  • 3 large eggs, whisked
  • 1/2 cup shredded cheese
  • Finely chopped toppings such as peppers, onions, mushrooms, broccoli, and spinach (optional)


  1. Coat a mini muffin tin with cooking spray, and preheat the oven to 350F.
  2. Line each muffin tin cavity with a slice of ham, creating a cup. If your slices are larger in diameter, you can cut them in half and fold them inside to create the cup shape.
  3. Spoon egg into each ham cup, filling about three-quarters full.
  4. Add the cheese and toppings (if using).
  5. Bake for 20 minutes, or until the egg is cooked and the cheese is melted.