These soft breakfast egg cups are packed with protein and vitamins—and can be made ahead of time!
- 1 tablespoon onion, peeled and grated (or 1/4 teaspoon onion powder)
- 1/2 cup butternut squash, finely grated (or leftover roasted squash, cubed)
- 2 eggs lightly beaten
- 1/2 cup cottage cheese, drained if needed
- 1/4 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray.
- Stir together all ingredients in a medium bowl.
- Spoon into muffin cups, filling about to the brim.
- Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
- Let cool for about 5 minutes in the pan before serving to allow them to firm up a bit. Use a paring knife around the edges to help remove them if needed Serve warm or at room temperature.
Store in the fridge for up to 3 days in an airtight container or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
We like these with both grated raw or leftover roasted butternut squash and sweet potato, shredded raw carrots or chopped broccoli florets.
Add snipped spinach or kale or finely chopped bell pepper or mushrooms if you’d like instead of squash.
Chop up as desired for babies or younger toddlers.
You can also pack these egg and cheese mini muffins in a packed daycare lunch or school lunch.
Chop them up over salads for your own lunch.
Try mozzarella instead of cheddar.
Try ricotta instead of cottage cheese.
Double the recipe and bake a whole pan of 24 mini muffins at once.