Egg and Cheese Macaroni Cups
ContinentalKidsDesi eggsEasy
Macaroni and cheese baked in muffin cups with egg to hold them together — cheesy, golden and perfectly portioned for little hands.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 1 cup cooked macaroni
- 2 eggs
- 1/2 cup grated cheddar cheese
- 2 tablespoons milk
- 1 teaspoon butter
- 1 pinch salt
Method
- Heat the oven to 180C and butter a 6-hole muffin tray.
- Whisk eggs with milk and salt.
- Stir in macaroni and cheese.
- Spoon into the tray and press down gently.
- Bake for 15 minutes until set and golden on top.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)24 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cool for 5 minutes in the tray so the cups hold their shape when lifted out. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.