With just a few simple ingredients, you can bake up this mini Egg Cups recipe packed with zucchini and cheese to make a healthy breakfast or lunch option for the kids. They store well in the fridge for days, so they’re great to make and enjoy as leftovers!
EGG CUPS RECIPE
This simple recipe is one to turn to when you want a protein-packed meal component for both the kids and adults alike. Kids like them dipped in tomato sauce and you can even add veggies AND stash them into the fridge to reheat for easy meals on future days.
EASY EGG CUPS WITH ZUCCHINI AND CHEESE
These muffins are a balanced mix of veggies, protein, and complex carbs, so they are a good way to start the day. Or, you can serve them as a snack or a simple lunch or dinner option.
TIP: Be sure to grease your pan well to help ensure that they don’t stick. Use a paring knife around the edges to help release the muffins if needed.
HOW DO I STORE THESE EGG MUFFINS?
To store: Keep in the fridge for up to 5 days in an airtight container. Store in a clip seal bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.
TIP: When serving these egg cups to babies or younger toddlers, dice them to make for easy eating.
WHAT CAN I USE BESIDES ZUCCHINI?
You can use an equal amount of grated raw yellow squash, carrot, sweet potato, or finely chopped broccoli for the zucchini. You can also add in a tablespoon or two of diced ham or crumbled cooked bacon.
You could also double the recipe to make a full 24 mini muffins! These are perfect to stash these in the fridge to eat all week, so having more is usually helpful!
- 1 cup shredded zucchini or yellow squash, squeezed very dry
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 tablespoon grated Parmesan
- 1/4 cup flour
- 2 eggs, lightly beaten
- Preheat the oven to 190 and grease a mini muffin tin well with nonstick spray.
- Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, filling each cup right to the brim.
- Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.
- Remove from oven and let sit for a minute. Use a paring knife to help loosen the edges of the muffins if needed. Serve warm or at room temperature.
To make these gluten-free: Use gluten-free flour or polenta.
To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
Add a few tablespoons crisp cooked bacon or diced ham if desired.
Add 1/2 teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
Serve with a dip of tomato sauce, salsa, ranch, or guacamole.
This recipe was sourced from the Yummy Toddler Food website – please head over and check out their website for more delicious recipes that are perfect for toddlers!