Back in stock

Toddler to Table now back in stock!

Your guide to bringing the family together, one meal (and delicious recipe) at a time.

Order Now
Shop
Log in Shop

Pumpkin and Parmesan Egg Cups

Contents

Back in stock

Toddler to Table now back in stock!

Your guide to bringing the family together, one meal (and delicious recipe) at a time.

Order now
Back to Blog

Pumpkin and Parmesan Egg Cups

4 from 1 vote
GF| NF | RSF – Contains Dairy and Egg
Print Recipe Pin Recipe
Servings: 6 egg cups
Course: 3 meals a day, Baby Led Weaning, BLW, Fritters, lunchbox, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 4 eggs
  • 1/4 cup  parmesan cheese
  • 1/3 cup roasted or steamed pumpkin – mashed
  • 1 garlic clove
  • Sprinkle of sesame seeds to top allergen. optional
  • 1/4 tsp salt

Equipment

  • 1 bowl
  • 1 Baking Muffin Cups
  • 1 Whisk

Method
 

  1. Roast or steam the pumpkin until soft
  2.  Preheat the oven to 170 degrees
  3. Mash the cooled pumpkin into a bowl
  4. Crack the eggs into the pumpkin and whisk
  5. Finely grate in the parmesan and garlic clove. Mix well to combine. Salt if appropriate
  6. Pour the mix into muffin cups (I use silicone muffin liners which are amazing for this) and top with a sprinkle of sesame seeds
  7. Bake for roughly 15 minutes, until cooked within

Notes

Age Appropriate: once tolerating egg and dairy
Able to be frozen: yes
Share this article?
Print
Add a comment
Show Comments
1

Leave a Comment

Your email address will not be published. Required fields are marked *

March 25, 2024 at 7:53 am
Hanya Kachirski says:

These taste amazing! Great for the whole family. Just not sure why mine are sinking even after cooking for longer to make sure they are fully cooked.

Back in stock

Toddler to Table now back in stock!

Your guide to bringing the family together, one meal (and delicious recipe) at a time.

Order now

You might also like

View All

Rice, peanut butter and cocoa puffs

We all remember the infamous Chocolate crackle at kids birthday parties I’m sure. This is a nutritious take on this old favourite and they can be put together in no more than 10 minutes. Add any seeds that you like if you don’t have hemp seeds. Pepitas or sunflower seeds  work a treat. 

Read More

One pot quinoa bake

This one pot wonder is great on its own for lunch or dinner or you can serve it along side your favourite salad. You will need a pot that can start the cooking process on the stove and then be transferred to the oven. This dish is easily blended into a purée for your baby … Continued

Read More

Chocolate coated bananas with nuts, seeds and coconut

I have been making these chocolate coated frozen bananas ever since some good friends  visited far North Queensland and shared them with us. We were hooked. Now I love to play around and make them with different nut, seed and dried fruit combinations. You can use hemp seeds or pepitas, peanuts, almonds or walnuts. Dried … Continued

Read More

Chicken fajitas with pineapple, corn and cucumber salsa

Summer is the time for Mexican food! It’s fresh, best enjoyed outside and it’s a great serve your self meal which the kids love! You can throw in any extra vegetables with the chicken. Such as grated zucchini, capsicum or mushrooms. 

Read More

Christmas ham, cheese and tomato tart

The classic ham, cheese and tomato combination can be served and enjoyed in so many ways. This simple and easy to put together tart can be made with any cheese that you like. You can use feta instead of ricotta or cheddar instead of Parmesan. This tart is moreish, great served with a side salad … Continued

Read More

Chocolate and cherry Christmas muffins with cashew cream

Chocolate and cherry! A beautiful Christmas combination in my family. These delicious muffins are sweetened with maple syrup and topped with a cashew and coconut cream.  

Read More
Let’s Search

What’s on your mind?

Popular searches:
0