How to Make the Perfect Soft Scrambled Egg and Cheese Cups
American · Easy · 23 min · 6 servings
These adorable egg and cheese cups baked in a muffin tin are perfectly portioned for toddlers and loaded with protein to fuel their busy days. They are soft, cheesy, and easy for little ones to pick up and eat on their own.
Why this recipe works
This Soft Scrambled Egg and Cheese Cups recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 23 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 130 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 whole eggs
- 0.25 cup whole milk
- 0.5 cup shredded mild cheddar cheese
- 0.25 cup finely diced red bell pepper
- 0.25 cup finely diced baby spinach
- 1 teaspoon butter softened for greasing
Step by step instructions
Step 1: Preheat and prepare the tin
Preheat your oven to 350 degrees Fahrenheit. Grease a 6-cup muffin tin very well with the softened butter making sure to coat the sides and bottom of each cup to prevent sticking.
Step 2: Mix the egg mixture
In a bowl whisk together the eggs and whole milk until well combined and slightly frothy. Stir in the shredded cheddar cheese, diced red bell pepper, and finely chopped baby spinach until everything is evenly distributed.
Step 3: Fill and bake
Pour the egg mixture evenly into the prepared muffin cups filling each one about three quarters full. Bake in the preheated oven for 16 to 18 minutes until the centers are just set and the tops look puffed and lightly golden.
Step 4: Cool and remove
Allow the egg cups to cool in the tin for 3 to 4 minutes before running a butter knife around the edges to loosen them. Serve warm after checking that the temperature is appropriate for your toddler.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red bell pepper → finely grated carrot which softens well during baking and adds natural sweetness
- cheddar cheese → mild mozzarella which has a softer flavor some toddlers prefer
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not greasing the muffin tin thoroughly enough which causes the egg cups to stick and tear apart when you try to remove them
- Overbaking the egg cups which makes them rubbery and tough instead of soft and tender which toddlers need
Nutrition facts
Per serving: 130 calories, 9g protein, 4g carbs, 9g fat, 1g fiber.
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