Pumpkin and Parmesan Egg Cups
GF| NF | RSF – Contains Dairy and Egg
Equipment
- 1 bowl
- 1 Baking Muffin Cups
- 1 Whisk
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
Instructions
- Roast or steam the pumpkin until soft
- Preheat the oven to 170 degrees
- Mash the cooled pumpkin into a bowl
- Crack the eggs into the pumpkin and whisk
- Finely grate in the parmesan and garlic clove. Mix well to combine. Salt if appropriate
- Pour the mix into muffin cups (I use silicone muffin liners which are amazing for this) and top with a sprinkle of sesame seeds
- Bake for roughly 15 minutes, until cooked within
Notes
Age Appropriate: once tolerating egg and dairy
Able to be frozen: yes
Tried this recipe?Let us know how it was!
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