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A silver muffin tin filled with broccoli egg cups with one cup on the white surface.
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5 from 2 votes

Broccoli Egg Cups

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.
Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 8 egg cups
Calories: 81kcal
Author: Michele Olivier

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. 

Nutrition

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