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Mini Egg Muffins with Cheese and Veggies

Name: Mini Egg Muffins with Cheese and Veggies
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 6
Ingredients: 1 tablespoon onion, peeled and grated (or ¼ teaspoon onion powder); 1/2 cup butternut squash, finely grated (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach); 2 eggs lightly beaten; 1/2 cup cottage cheese (drained if needed); 1/4 cup shredded cheddar cheese; 2 tablespoons grated Parmesan cheese

Prep Time

10m

Cook Time

16m

Total Time

26m

This recipe for Mini Egg Muffins with Cheese and Veggies is perfect for a quick and healthy breakfast. Packed with butternut squash, onion, and cottage cheese, these muffins are easy to make and full of flavor. Enjoy a tasty start to your day with this simple and satisfying dish.

Egg Cups

Egg Muffins

yummytoddlerfood.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

Scale

1 tablespoon onion, peeled and grated (or ¼ teaspoon onion powder)

1/2 cup butternut squash, finely grated (or leftover diced roasted squash, minced broccoli, grated carrot, or minced spinach)

2 eggs lightly beaten

1/2 cup cottage cheese (drained if needed)

1/4 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Steps

View steps on yummytoddlerfood.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

87kcal

4%
Fat

5g

0%
Saturated Fat

2g

0%
Carbohydrates

3g

0%
Fiber

0g

0%
Sugar

1g

0%
Protein

6g

0%
Cholesterol

61mg

3%
Sodium

135mg

6%

Percent Daily Values are based on a 2,000 calorie diet.

Mini Egg Muffins with Cheese and Veggies

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts