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These Broccoli Egg Cups are an awesome on-the-go breakfast possibility for child and toddler! These savory breakfast cups are full of protein-rich eggs and shredded cheddar cheese in addition to nutrient dense broccoli. Serve heat on the breakfast desk or packed chilly for a morning playdate or faculty lunch.  Nice for baby-led weaning, toddlers and children alike.

Graphic for post - broccoli egg cups for baby + toddler - 4-ingredients, 6+ months, BLW with an image of egg cups on a cooling rack.

Broccoli Egg Cups

These Broccoli Egg Cups are going to save lots of your hectic mornings!

And make you a superhero!

Huge phrases for a small breakfast cup.

See the factor is, these breakfast cups are the proper factor to make on the weekend or on a morning you don’t snooze one million occasions and get up with a spare 20 minutes. If waking up with out snoozing is rarely going to occur – then the weekend is for you my good friend.

When baked, these little cups are an ideal merchandise to seize out of the fridge or freezer, pop within the microwave and warmth till simply heat after which toss on a plate with a couple of lower strawberries or melon. Breakfast for child or toddler is prepared in precisely 1 minute.

Plus, these egg cups are so scrumptious – child, toddler, children and even you’ll love them! A real family-favorite!

And in case you overslept – these egg cups are an awesome on-the-go breakfast within the automotive.

A tremendous bake as soon as – serve for every week recipe.

This makes your morning simpler and also you a superhero!

Causes to Love these Broccoli Egg Cups

  • protein-rich
  • nice on-the-go breakfast possibility
  • 6+ months and up
  • good for baby-led weaning or finger meals stage
  • can chop broccoli as little or as huge as your child prefers
  • gluten-free
  • family-friendly
  • customizable – add any veggie you like
  • nice for leftovers
  • freezer-friendly
A silver muffin pan filled with broccoli egg cups for baby and toddler.

Broccoli Egg Cups Elements

  • Eggs: filled with protein, vitamin D, B6, B12 and minerals comparable to zinc, iron and copper. I might suggest utilizing free-range natural eggs for this recipe if accessible, however any eggs will do.
  • Milk: nice supply of protein, calcium in addition to potassium. You should use any milk kind your loved ones prefers – cow, almond, coconut, hemp, soy, and many others. Simply be sure you use the plain or unflavored for the plant milks. We normally use plain almond milk in our egg cups.
  • Broccoli: a superfood full of fiber, folate in addition to vitamin A, Ok and C. You may chop the broccoli into larger items or teeny-tiny items for these choosy eaters.
  • Cheddar: we’re going to use shredded cheddar cheese on this recipe, however you’ll be able to experiment with different cheeses if you wish to get artistic – mozzarella, colby, feta, and many others.

Tips on how to Make Broccoli Egg Cups

  • Prep: preheat the oven and line a muffin tin. I really like utilizing these reusable silicon muffin liners.
  • Whisk: in a small bowl, whisk the eggs and milk collectively.
  • Add Elements: add within the chopped broccoli and cheddar and stir in.
  • Pour: as soon as mixed, pour the egg combination into the muffin liners.
  • Bake: put muffin tray within the oven and bake for 20-25 minutes or till golden brown.
  • Serve: and revel in
A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

Extra Breakfast Recipes

A silver muffin tin filled with broccoli egg cups with one cup on the white surface.

Broccoli Egg Cups

Handheld and moveable, these egg cups are nice for child and toddlers on-the-go. These savory cheddar cheese and broccoli breakfast cups will be served heat on the breakfast desk or packed chilly for a morning playdate or faculty lunch.

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Course: Breakfast

Delicacies: American

Prep Time: 5 minutes

Cook dinner Time: 20 minutes

Servings: 8 egg cups

Writer: Michele Olivier

Elements

  • 6 giant eggs
  • 1/4 cup milk (cow, almond, coconut, hemp, and many others)
  • half of cup broccoli chopped
  • half of cup cheddar cheese shredded
  • salt and pepper to style (non-obligatory)

Directions

  • Warmth oven to 375 levels. Line Eight muffin tins with silicon muffin molds or generously spray to forestall sticking.

  • In a medium bowl, whisk the eggs and milk collectively.

  • Add within the broccoli, cheese, salt and pepper and stir till mixed.

  • Pour the egg combination into the muffin tins till 3/Four the way in which full.

  • Bake for 20-25 minutes or till eggs have set and the cheese is golden brown.

Notes

Age: 7+ months
Storage: in an air-tight container within the fridge for as much as 5 days or within the freezer for as much as 2 months. 
Reheat Frozen: to reheat the frozen egg cups, merely place on a microwave protected plate and microwave in 30 second intervals till heat. 
photo of two books - Little Foodies and Little Bento

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