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Pumpkin and Parmesan Egg Cups

4 from 1 vote
GF| NF | RSF - Contains Dairy and Egg
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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