Looking for a savory snack to boost your milk supply? These fennel egg bites are packed with nutrients & galactagogues to keep your milk flowing strong!
Preheat oven to 375°F and prepare two muffin pans. I prefer to line the muffin pan with silicone liners for easy egg bite removal!
Combine eggs, milk, nutritional yeast, oat flour, garlic powder, onion powder, and salt in a blender, scraping down sides if necessary. Blend until fully mixed and slightly frothy.
Pour egg mixture into prepared muffin pans, filling each only about half- to two-thirds full.
Add chopped fennel (or fennel seeds) to each egg muffin. Sprinkle fennel fronds and some extra nutritional yeast on top, if desired.
Bake 15-20 minutes. Use a toothpick to check for doneness – it should come out dry! Allow to cool 10 minutes, then transfer to a cooling rack to cool completely. Freeze for 3-6 months or refrigerate and consume within 5 days.
