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–+ servings

Broccoli and Spinach Egg Cups

These Broccoli and Spinach Egg Cups are a simple, make-ahead breakfast or snack perfect for toddlers and babies. Packed with protein, iron, and fiber, they’re a great way to introduce greens in a soft, bite-sized form that’s easy for little hands to hold. Even better, they’re freezer-friendly and endlessly customizable—making them a must-have in any busy parent's recipe rotation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 10 toddler-portions
Calories 37 kcal

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk or fork
  • Measuring cups
  • Spoons
  • Oven

Ingredients
  

  • 1/2 cup chopped spinach
  • 1/2 cup chopped broccoli
  • 4 eggs
  • 1/4 cup milk any type
  • 1/4 cup shredded cheese

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone liners to make cleanup easier.
  • Whisk the eggs and milk in a bowl until well combined and lightly frothy.
  • Stir in the chopped spinach, broccoli, and shredded cheese. It’s okay if the mixture looks chunky!
  • Pour the mixture evenly into each muffin cup, filling about ¾ of the way.
  • Bake in the oven for 15–20 minutes or until the centers are set and the tops are lightly golden.
  • Cool before serving. For younger toddlers or baby-led weaning, cut into small pieces or mash gently to reduce choking risk.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or in the oven until warm.
Age Modifications: For babies 6–9 months, skip the cheese if preferred and chop or mash the veggies finely. Cut cooked egg cups into strips or mash slightly.
Allergy-Friendly Tips: Use dairy-free milk and cheese to make it dairy-free. For egg-free, try a flax egg (though texture will change).
Nutrition Boost: Add 1 tablespoon of ground flaxseed or chia seeds to the egg mixture for healthy fats and fiber. You can also stir in a small amount of cooked quinoa or a spoonful of nut butter (if safe for your child).
Parent Tip: Give them fun names like “mini green muffins” or “superhero egg bites” to get picky eaters excited!

Nutrition

Calories: 37kcalCarbohydrates: 0.5gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 68mgSodium: 45mgPotassium: 36mgSugar: 0.4gVitamin A: 124IUCalcium: 31mgIron: 0.3mg
Keyword baby-led weaning egg cups, broccoli and spinach egg cups, healthy toddler breakfast, toddler egg muffins, veggie egg cups
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