These Broccoli Egg Cups are a great on-the-go breakfast option for 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 playdate 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 with an image of egg cups on a cooling rack.

Broccoli Egg Cups

These Broccoli Egg Cups are going to save your hectic mornings!

And make you a superhero!

Big words for a small breakfast cup.

See the thing is, these breakfast cups are the perfect thing to make on the weekend or on a morning you don’t snooze a million times and wake up with a spare 20 minutes. If waking up without snoozing is never going to happen – then the weekend is for you my friend.

When baked, these little cups are a perfect item to grab out of the fridge or freezer, pop in the microwave and heat until just warm and then toss on a plate with a few cut strawberries or melon. Breakfast for baby or toddler is ready in exactly 1 minute.

Plus, these egg cups are so delicious – baby, toddler, kids and even you will love them! A true family-favorite!

And if you overslept – these egg cups are a great on-the-go breakfast in the car.

An amazing bake once – serve for a week recipe.

This makes your morning easier and you a superhero!

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

Broccoli Egg Cups Ingredients

  • 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.

How to Make Broccoli Egg Cups

  • Prep: preheat the oven and line a muffin tin. I love using these reusable silicon muffin liners.
  • Whisk: in a small bowl, whisk the eggs and milk together.
  • Add Ingredients: add in the chopped broccoli and cheddar and stir in.
  • Pour: once combined, pour the egg mixture into the muffin liners.
  • Bake: put muffin tray in the oven and bake for 20-25 minutes or until golden brown.
  • 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.
A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

More Breakfast Recipes

DID YOU MAKE THIS BROCCOLI EGG CUPS RECIPE?
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A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

Get the recipe: Broccoli Egg Cups

5 stars (6 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 (cow, almond, coconut, hemp, etc)
  • 1/2 cup broccoli chopped
  • 1/2 cup cheddar cheese shredded
  • salt and pepper to taste (optional)

Instructions 

  • Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
  • In a medium bowl, whisk the eggs and milk together.
  • Add in the broccoli, cheese, salt and pepper and stir until combined.
  • Pour the egg mixture into the muffin tins until 3/4 the way full.
  • Bake for 20-25 minutes or until eggs have set and the cheese is golden brown.

Notes

Age: 6+ months
Storage: in an air-tight container in the fridge for up to 5 days or in the freezer for up to 2 months. 
Reheat Frozen: to reheat the frozen egg cups, simply place on a microwave safe plate and microwave in 30 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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This post was sponsored by Happy Family Organics – check out all of their amazing homemade baby and toddler recipes and meal plans on their learning resources page!