Brilliant Brekkie: Cheesy Veggie Egg Mini Muffins!

Mornings can be manic—so what’s better than a basic, but wholesome breakfast that can be whipped up in minutes?

Enter these supremely yummy, seriously simple, mini egg muffins!

Cheesy veggie egg mini muffins

Eggs are packed with protein, fats, and the brain-boosting super-mineral choline. Make a batch of these eggy babies the night before, and simply reheat for rumbling bellies in the morning. (They also work a treat in lunchboxes, too!)

Feel free to mix up the veg for your faves—and introduce new ones to your tot’s repertoire in this easy-to-handle shape and easy-to-chew texture. Think raw or roasted squash, shredded carrots or chopped broccoli florets, greens, or peppers.

Take 15 minutes and breakfast is sorted!


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


Precook veg if needed.

Preheat the oven to 180 C.

Mix together all ingredients.

Spoon into greased muffin tray (approx 1 tbsp per muffin).

Bake for 18-20 mins.

Leave to cool for a few minutes, then gently loosen from tray using knife.