Pumpkin and Parmesan Egg Cups

Pumpkin and Parmesan Egg Cups

GF| NF | RSF – Contains Dairy and Egg
Course 3 meals a day, Baby Led Weaning, BLW, Fritters, lunchbox, Snack
Servings 6 egg cups


  • 1 bowl
  • 1 Baking Muffin Cups
  • 1 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 allergen. optional
  • 1/4 tsp salt


  • 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


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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