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!

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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