These Broccoli Egg Cups are a great on-the-go breakfast option for your baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient-dense broccoli. Serve warm at the breakfast table or packed cold for a morning play date or school lunch. 

Nutritional Information

• The fiber found in broccoli promotes gut health and heart health
• It helps support your immune system with the help of vitamin C
• Choline for baby’s brain and nervous system development
• Protein by providing all amino acids needed for growth and development
• Omega 3’s for brain development
• Vitamin D (which not many foods provide) for healthy bones  

Broccoli Cheese Egg Muffins

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 egg cups
Age: 12+ months 

Ingredients

• 6 large eggs
• 1/4 cup milk (regular, or any plain plant-based milk)
• 1/2 cup broccoli, finely chopped
• 1/2 cup cheddar cheese shredded
• salt and pepper to taste (optional)

Instructions

1. Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
2. Whisk: In a medium bowl, whisk the eggs and milk together.
3. Add Ingredients: Add in the broccoli, cheese, salt, and pepper.
4. Stir: Using a spoon, stir until incorporated.
5. Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.
6. Bake: Place the muffin tin in the oven for 20-25 minutes or until the eggs have set and the cheese is golden brown.
7. 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.