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.
Servings: 8 egg cups
- 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