Pumpkin and Parmesan Egg Cups
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowPumpkin 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
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
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
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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.