Mini Egg Muffins with Cheese and Veggies

Mini Egg Muffins with Cheese and Veggies

These Mini Egg Muffins with Cheese and Veggies are a go-to for quick and easy toddler breakfasts on busy weekday mornings. Egg muffins are packed with nutritious ingredients and are so quick to bake up!

Mini Egg Muffins with Cheese and Veggies

THE RECIPE

INGREDIENTS
  • 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

INSTRUCTIONS
  1. Preheat the oven to 350 F and grease 12 mini muffin cups with nonstick spray.
  2. Stir together all ingredients in a medium bowl.
  3. Spoon into muffin cups, filling about to the brim.
  4. Bake for 18-20 minutes or until firm to the touch and golden brown around the edges.
  5. 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.

Source: yummytoddlerfood.com

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