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Egg Cups: a Family Breakfast Recipe (great for meal prep too)

As I’m starting to feed my baby real food, I am trying to make recipes the whole family can enjoy. Enter, egg cups: a family breakfast recipe which are great for meal prep breakfasts too!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 45 minutes
Servings: 6 muffin cups

Ingredients

  • 4 large eggs beaten
  • 2 tbs whole milk
  • 2 tbs whole milk ricotta
  • 1/2 cup grated cheddar cheese
  • 1/4 cup cooked sweet potato cut into small pieces
  • 1/4 cup cooked carrots cut into small pieces
  • 1/4 cup baby spinach cut into small pieces

Instructions

  • Preheat oven to 350. Line a muffin pan with liners 6 muffin liners (or a mini muffin pan with mini liners) and set aside.
  • In a bowl mix together the eggs, milk and ricotta and whisk until well incorporated.
  • Stir in the cheese, sweet potato, carrots and baby spinach.
  • Scoop into prepared muffin liners.
  • Bake for 20 minutes. Remove from oven, let sit in the muffin tin for an additional 20 minutes before turning them out to cool - they will deflate a little bit. Then serve and enjoy!

Notes

Recipe adapted from The Baby-Led Weaning Family Cookbook

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 136mg | Sodium: 139mg | Sugar: 1g