🧁 Breakfast Fruity Egg Cups
A gentle, protein-packed morning treat — perfect for busy mums and dads, and hungry little ones alike.
These soft, lightly sweet egg cups are a lifesaver on busy mornings. Packed with natural fruit sugars and nourishing protein, they’re basically little hugs in a muffin tin.
👩🍳 You’ll Need:
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4 Large eggs
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1 Ripe banana, mashed
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1/2 Tsp ground cinnamon
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1/2 Tsp vanilla extract
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A handful of soft berries (blueberries or raspberries work beautifully)
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Optional: A sprinkle of oats or finely chopped nuts for texture
🥣 To Make:
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Preheat your oven to 180°C (160°C fan) or 350°F.
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Grease a muffin tin or line it with silicone cases.
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In a bowl, whisk the 4 large eggs.
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Add in the mashed banana, cinnamon, and vanilla. Mix until well combined.
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Gently fold in your berries, don’t overmix or the berries will burst and turn everything pink (unless that’s the vibe!).
7. Pour the mixture evenly into your muffin tin. If you’re using oats or nuts, sprinkle a little on top of each.
8. Bake for around 15–18 minutes, or until the tops are golden and the centres are set.
9. Let the egg cups cool slightly before popping them out of the muffin tray/cases.
🍽️ Tips & Mum Notes:
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These keep well in the fridge for 2–3 days, making them perfect for grab-and-go mornings.
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You can serve them warm or cold. I like them with a dollop of Greek yoghurt and a drizzle of honey, along with a cup of tea.
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Kids love them too! Just call them “banana breakfast cupcakes” and you’re golden.
- They’re a great way to support your milk supply if you are breastfeeding, while satisfying your sweet tooth.
