Egg muffins are a wonderful food prep item that both you and your baby can enjoy. This recipe is loaded with broccoli and cheese for an extra flavorful breakfast!

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.
• Broccoli is high in vitamin K, which is important in blood clotting.
• Eggs are a good source of protein. 
• The antioxidants found in broccoli may help protect against certain types of cancers.
• Vitamin A and antioxidants found in broccoli promote eye health.

Broccoli Egg Cups

Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 egg muffins
Age: 6+ months 

Ingredients

• 6 large eggs
• 1/4 cup milk - regular, almond, coconut, oat, etc
• 1/2 cup broccoli, finely chopped
• 1/2 cup cheddar cheese, shredded

Instructions

1. Heat oven to 375 degrees. Line 8 muffin tins with silicone muffin molds or generously spray to prevent sticking.
2. In a medium bowl, whisk the eggs and milk together.
3. Add in the broccoli and cheese and stir until combined.
4. Pour the egg mixture into the muffin tins until 3/4 the way full.
5. Bake for 20-25 minutes or until the eggs have set and the cheese is golden brown. Let cool slightly.  
6. Serve and enjoy!

Notes 

Age: 6+ months

Storage: these Broccoli Egg Cups can be stored in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months.