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

Ingredients

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.

1

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

2

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

3

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.

4

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.

5

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.

6

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.