These Broccoli Egg Cups are a great on-the-go breakfast option for your baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient-dense broccoli. Serve warm at the breakfast table or packed cold for a morning play date or school lunch.  Great for baby-led weaning, toddlers and kids alike.

Graphic for Post - Broccoli Egg Cups for Baby + Toddler, 4 ingredients, 6+ months - blw. Images is of a muffin tin with colorful silicone liners with a healthy muffins on a white background. ,

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Broccoli Egg Muffins

Looking for a delicious egg recipe for your little one that is also freezer-friendly?

Then these Broccoli Egg Cups are for you!

They are perfect for those hectic mornings when you need breakfast for your little one (and you) in no time at all. With little prep time, these egg muffins pack in the nutrients and taste without the hassle.

These egg muffins are made with 4 simple ingredients – eggs, milk, chopped broccoli and cheddar cheese.

While they are short on ingredients, they pack a big flavor punch and are great for babies 6 months and up for baby-led weaning, served as a finger food to babies 9 months and up, toddlers and kids alike!

If you are looking for more easy and healthy breakfast ideas for your little one, then be sure to check out my other readers’ favorite recipes: Easy Scrambled Eggs for BabySpinach Blender Pancakes, or these delicious Peach Pie Smoothie for Toddles. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.

Watch the Broccoli Egg Muffin Video

Watch this video to see how easy these egg cups are to make!

A silver muffin pan filled with broccoli egg cups for baby and toddler.

Reasons to Love these Broccoli Egg Cups

  • protein-rich
  • great on-the-go breakfast option
  • 6+ months and up
  • good for baby-led weaning or finger food stage
  • can chop broccoli as little or as big as your kid prefers
  • gluten-free
  • family-friendly
  • customizable – add any veggie you prefer
  • great for leftovers
  • freezer-friendly

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Eggs: full of protein, vitamin D, B6, B12 and minerals such as zinc, iron and copper. I would recommend using free-range organic eggs for this recipe if accessible, but any eggs will do.
  • Milk: great source of protein, calcium as well as potassium. You can use any milk type your family prefers – cow, almond, coconut, hemp, soy, etc. Just be sure to use the plain or unflavored for the plant milks. We usually use plain almond milk in our egg cups.
  • Broccoli: a superfood filled with fiber, folate as well as vitamin A, K and C. You can chop the broccoli into bigger pieces or teeny-tiny pieces for those picky eaters.
  • Cheddar: we are going to use shredded cheddar cheese in this recipe, but you can experiment with other cheeses if you want to get creative – mozzarella, colby, feta, etc.

Step-by-Step Instructions

  1. Prep: preheat the oven and line a muffin tin. I love using these reusable silicone muffin liners.
  2. Whisk: in a small bowl, whisk the eggs and milk together.
  3. Add Ingredients: add in the chopped broccoli and cheddar and stir in.
  4. Pour: once combined, pour the egg mixture into the muffin liners.
  5. Bake: put muffin tray in the oven and bake for 20-25 minutes or until golden brown.
  6. Serve: and enjoy

Cooking with Kids

You can easily have your kids help you make these muffins.

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.

Kids

  • They can pick out and measure all of the ingredients.
  • They can help mix the ingredients together.
  • They can help to fill the muffin cups.

Tools Needed

Add-Ins

You can make these easy egg muffins as-is or you can add in other chopped veggies instead of the broccoli or with it. Here are a couple of my favorite additions:

  • Chopped fresh spinach
  • Chopped fresh bell peppers
  • Handful of cauliflower rice
  • Cooked and crumbled breakfast sausage
  • Chopped asparagus, green onions or chives
A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

Baby-Led Weaning Egg Muffins

These egg muffins are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to your baby cut in half or cut into small chunks.

Egg Muffins for Toddlers and Kids

These quick and easy egg muffins are also great for toddlers and kids. You can serve them with a side of fruit, yogurt or favorite breakfast meat.

Baby-Led Weaning Feeding Tips

  • Be aware of changes that may be needed in your own diet. Foods prepared for adults may not always be suitable for infants, especially depending on sodium levels, seasonings used, or style of cooking. 
  • Serve and cut foods to help with grasp and minimize frustration – cut food into 2-3′ strips or sticks (about the size of 2 adult fingers) for babies 6-9 months old. You can shred or cut foods into pea sized pieces once baby reaches 9-12 months old to promote fine motor grasp. 
  • Have a plan for making clean-up easier, such as bibs that double as “food catchers,” a large mat underneath the highchair, a good vacuum, or a helpful dog! It might feel tempting to do so, but hold off on wiping your baby’s face and hands until the end of the meal. You might even consider taking your baby to the sink and letting them rinse their hands and face there afterward.
Gray baby plate filled with 2 full broccoli cheese cups and one broken into smaller pieces.

Storing and Freezing

To store these egg muffins, you will want to let them cool and then place them in an air-tight container and store in the fridge for up to 3 days or the freezer for up to 3 months. The thaw, you can simply reheat the muffins on a microwave-safe plate in 20-second increments until just warm. From the fridge is usually 20-30 seconds and from frozen is from 60-120 seconds. You can also reheat in the toaster oven for 10-12 minutes.

A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

Get the recipe: Broccoli Egg Muffins

5 stars (28 ratings)
Handheld and portable, these egg cups are great for baby and toddlers on-the-go. These savory cheddar cheese and broccoli breakfast cups can be served warm at the breakfast table or packed cold for a morning playdate or school lunch.

Ingredients 

  • 6 large eggs
  • 1/4 cup milk (regular, almond, coconut, hemp, etc)
  • 1/2 cup broccoli chopped
  • 1/2 cup cheddar cheese shredded
  • salt and pepper to taste (optional)

Instructions 

  • Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
  • Whisk: In a medium bowl, whisk the eggs and milk together.
    Big measuring cup filled with milk and eggs.
  • Add Ingredients: Add in the broccoli, cheese, salt and pepper.
  • Stir: Using a spoon, stir until incorporated.
  • Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.
    Silver muffin tin with colorful silicone liners filled with broccoli cheese egg cups.
  • Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.
    Hands holding a 6-cup muffin tin filled with colorful liners and broccoli egg cups.
  • Serve: Let cool, serve and enjoy!
    Gray baby plate filled with 2 full broccoli cheese cups and one broken into smaller pieces.

Notes

Age: 6+ months
Storage: in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months. 
Reheat Frozen: to reheat the frozen egg cups, simply place them on a microwave-safe plate and microwave in 20-second intervals until warm. 
Serving: 1muffin, Calories: 81kcal, Carbohydrates: 1g, Protein: 6.3g, Fat: 5g, Saturated Fat: 2.6g, Cholesterol: 131mg, Sodium: 96mg, Potassium: 74mg, Fiber: 0.2g, Sugar: 0.7g, Calcium: 80mg, Iron: 1mg

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