Kidz Korner: Muffin Tin Eggs
With the start of the new school year, getting breakfast ready for the kiddies may be a daunting task especially if you are trying to stay away from the sugary cereals and easy to eat options like poptarts. Prepping ahead can be a life saver, so why not try these easy to make mini omelettes baked right in a muffin tin that are both healthy and kid approved! You can even get your kid to help you make them! Load them up with nutritious ingredients like broccoli, carrots and tomatoes or chicken- the flavour profile is totally up to you which means you can satisfy even the pickiest of eaters. For this recipe I chose to use a bit of breakfast sausage, green onion, sweet corn and cheddar cheese. Make these ahead of time and freeze them then simply pop them in the microwave while you are getting ready and eat them on the go!
Muffin Tin Eggs
8 whole eggs
3-4 small breakfast sausages chopped
1 cup sweet corn
½ cup chopped green onions
½ cup cheddar cheese
Salt and pepper to taste
1. Chop your veggies and protein into small chunks- set aside
2. Whisk the eggs together in a large cup- set aside
3. Saute veggie mixture for about 5 mins or until tender. Add salt and pepper. Set aside and allow to cool.
4. Pour the cooked veggies into the eggs. Stir to combine.
5. Grease muffin pan with cooking spray and pour mixture into muffin tin till about 2/3 full and top with cheese. You should have enough for about 12 egg muffins 6. Bake for about 15 minutes, or until the tops are firm to the touch and golden 7. Allow eggs to cool before removing! Serve warm.
Store any leftovers in an airtight container in the fridge or freezer. Simply thaw when ready to eat and pop it in the oven or microwave in the morning until warm.