Broccoli Cheese Egg Muffins
These miniature egg muffins are loaded with calcium, protein, and vitamin C making them a nutritional powerhouse for babies exploring solid foods. Baked in a muffin tin they create the perfect cylinder shape for small hands to grasp independently.
Calcium and protein-rich broccoli cheese egg muffins baked into the perfect self-feeding shape for babies.
Nutrition per serving
Ingredients
main
seasoning
cooking
Instructions
Preheat and Prepare
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease a 12-cup mini muffin tin thoroughly with olive oil ensuring all sides are coated to prevent sticking.
Make the Egg Mixture
Whisk together the eggs, whole milk, and onion powder in a large bowl until well combined. Fold in the finely chopped steamed broccoli and half of the shredded cheddar cheese.
Fill and Top
Pour the egg mixture evenly into the prepared muffin cups filling each about three quarters full. Sprinkle the remaining cheddar cheese on top of each muffin.
Bake and Cool
Bake for 18 to 20 minutes until the muffins are fully set, puffed, and lightly golden on top. Allow to cool completely in the tin before removing and serving to baby.
Substitutions
Common mistakes
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