Soft Scrambled Egg and Cheese Cups
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.
Soft baked egg muffin cups with cheese that are perfectly sized for toddler self-feeding and packed with protein.
Nutrition per serving
Ingredients
main
vegetable
cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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