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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 Muffins for Baby + Toddler (Baby-Led Weaning)

5 stars (51 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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