These are a go-to for quick and easy toddler breakfasts on busy mornings.
– Eggs – Cottage cheese – Shredded cheese – Shredded butternut squash, grated carrot or minced broccoli – Minced or grated fresh onion or onion powder – Parmesan cheese
Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray very well. Stir together the ingredients.
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.
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 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.
Click the link below to see the full recipe, more tips and possible dietary replacements.