Mini Egg Muffins with Cheese and veggies

A go-to for quick and easy toddler breakfasts on busy mornings.

– Eggs – Cottage cheese – Shredded cheese – Shredded butternut squash (or 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. Add 2 eggs to a bowl and gently whisk.


Stir together all remaining ingredients into the bowl with the eggs. You can us ricotta instead of cottage cheese.


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


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.


You can pack these egg and cheese mini muffins in a packed daycare lunch or school lunch. Or chop them up over salads for your own lunch.