Pumpkin and Parmesan Egg Cups

Pumpkin and Parmesan Egg Cups

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    Pumpkin and Parmesan Egg Cups

    GF| NF | RSF - Contains Dairy and Egg

    • Oven
    • bowl
    • Baking Muffin Cups
    • Whisk
    • 4 eggs
    • 1/4 cup parmesan cheese
    • 1/3 cup roasted or steamed pumpkin - mashed
    • 1 garlic clove
    • Sprinkle of sesame seeds to top (optional if tolerating sesame)
    • 1/4 tsp salt

    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

    Age Appropriate: once tolerating egg and dairy
    Able to be frozen: yes
    Appetizer, Breakfast
    Italian

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