These mini egg muffins are packed with protein, are super soft (so even younger toddlers and older babies can enjoy them) and they’re easy to make ahead.
- ½ cup broccoli florets, finely chopped
- ¼ cup red pepper, chopped (optional)
- 2 eggs, lightly beaten
- ½ cup cottage cheese, drained if needed
- ¼ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
Want more stuff like this?
Get stories to inspire you, tips for healthy living and understanding health insurance, plus exclusive videos you can't find anywhere else. It's all in the monthly Blue newsletter!
Preheat the oven to 350° and grease 12 mini muffin cups.
Stir together all ingredients in a medium bowl. Spoon into muffin cups, filling about to the brim. Bake for 16–18 minutes or until firm to the touch and golden brown around the edges. Let cool for at least 5 minutes in the pan before serving. (Run a paring knife around the edges to help loosen, if needed.)
Serve warm or at room temperature. Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
Photography by Bill Nellans
Food styling by Jennifer Nellans
NUTRITION PER SERVING
- 101 calories
- 6g fat (3g saturated fat)
- 105mg cholesterol
- 217mg sodium
- 3g carbohydrate
- 1g sugars
- 0g fiber
- 9g protein