Get the recipe: The Perfect Cheesy Egg Muffins with Broccoli (loved by baby, toddler & kids)
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.
- 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.
- Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.
- Serve: Let cool, serve and enjoy!
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.
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.
- 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.
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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