Mini Egg Muffins with Cheese + Veggies

These are a go-to for quick and easy toddler breakfasts on busy mornings.

Ingredients 

1

– Eggs – Cottage cheese – Shredded cheese – Shredded butternut squash, grated carrot or minced broccoli – Minced or grated fresh onion or onion powder – Parmesan cheese

Stir

2

Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well. Stir together the ingredients.

Stir

3

Add your veggie of choice. We like these with both grated raw or leftover roasted butternut squash and sweet potato, shredded raw carrots or chopped broccoli florets.

Fill

4

Add snipped spinach or kale or finely chopped bell pepper or mushrooms if you’d like instead of squash.  Spoon into muffin cups, filling about to the brim.

Bake

5

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.

Mini Egg Muffins with Cheese + Veggies

Click the link below to see the full recipe, more tips and possible dietary replacements.