Cheesy Broccoli Egg Muffins

Handheld egg cups baked with cheddar and soft broccoli. Serve them warm at the table or packed cool for a snack or lunch on the go.

9-11mo+

8 min prep · 22 min cook · 30 min total · 8 servings

MilkEgg

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

Heat the oven to 375 degrees F and line 8 cups of a muffin tin with silicone liners, or grease them well to stop sticking.
Steam or finely chop the broccoli into small soft pieces so it cooks through evenly in the muffins.
Whisk the eggs and milk together in a medium bowl until well combined and slightly frothy.
Stir the broccoli and cheddar cheese into the egg mixture until everything is evenly distributed.
Pour the egg mixture into the muffin cups, filling each one about three-quarters full.
Bake for 20 to 25 minutes until the eggs are set and the tops are lightly golden.
Let the muffins cool until just warm, then serve. For over-1s and adults, add a pinch of salt and pepper to taste.

9-11mo

Make sure the broccoli is steamed very soft and finely chopped. Cut each muffin into long finger-size strips for an easy self-feeding grip.

Choking safety: Avoid firm or large broccoli florets. Keep all pieces soft and offer strips, not coins or round chunks.

12-18mo

Cut the muffin into bite-size pieces or finger strips. Use low-sodium cheese and skip the added salt for this age.

Choking safety: Cut into small soft pieces so there are no large chunks to swallow whole.

18-24mo

Serve a whole muffin halved or quartered so it is easy to pick up and chew. Keep added salt minimal.

Choking safety: Quarter the muffin for younger toddlers still learning to chew larger bites.

2-3y

Serve a whole muffin halved for small hands. A light pinch of salt and pepper can be added if you like.

3-5y

Serve one or two whole muffins as written, warm or packed cool for a lunchbox. Season to taste.

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