Easy Eggs for the Week
I love to involve my children in the kitchen. Making healthy food choices and learning about food will benefit them in so many ways. It is also a great chance for us to spend time together and get a meal prepared. This egg dish is such a great one to do on a Sunday and have an easy healthy breakfast ready to go all week.
How we did it:
- eggs (12)
- olive oil (2 tbs)
- vegetables (optional)
- salt (to taste)
- muffin tin
My five-year-old greased the muffin pan with olive oil while I preheated the over to 350 degrees.
Next, we added an egg to each individual muffin cup. Emma loves to crack eggs and has been practicing this new skill. This is the perfect way for her to get practice. It's much easier to fish out shells in muffin cups than a large bowl of eggs!
She sprinkled each egg with salt and we used olive slices and tomatoes to make silly faces. You can use any veggie you have if you want to make this breakfast more fun!
They were looking silly and ready to pop in the oven for about 20 minutes until the eggs were firm. This recipe is great with some shredded cheese on top too.
Once they were done cooking the kids couldn't wait to give them a try. They ate a couple each and the rest we refrigerated to have for the rest of the week. This is such a lifesaver on those hectic school mornings.