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

Get the recipe: Broccoli Egg Cups

5 stars (9 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.


  • 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)


  • 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.


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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