Do you struggle with your kids wanting to eat all morning long? Does breakfast stretch out for hours?
The opposite of Mind Fuel.
Cereal. How I loathe thee. It’s not the cheapest breakfast item. The kids never want the most healthy options. And, when they eat it, they’re hungry again in an hour!!
Drives me nuts.
The kids never have been adventurous eaters, at least with me anyway. With Dad, that’s another story. I can’t make sense of it.
Several months ago I made these egg and broccoli cups, and I told the kids they couldn’t have any. See where this is going? I think I made 12. The kids asked me if they could try them every time I ate them. “Nope, you have cereal.” I would say.
I ate them off and on for a couple weeks, until about 3 or so were left. Then, I finally gave in, but I made them share one. Hehehe. They loved them. I was kind of surprised. There were onions, tomatoes, sun-dried tomatoes, and broccoli in these things for crying out loud!!
DD doesn’t like broccoli that is mushy, and neither likes onions or tomatoes. Ok, whatever. Then they asked me to make more once they were all gone. I grumblingly complied (have to keep the charade up until they’re really hooked).
Now, the challenge is to keep us in stock. Every time I make them, they’re quickly gone. Take that, cereal! I make slight differences in them each time to keep them interesting.
These egg and broccoli cups freeze really well, reheat in the microwave super easily, and when you eat these for breakfast you will be full until a reasonable lunch time. In a pinch, you can even eat them on the run, they are way better than breakfast bars.
You can make them with or without the slice of ham at the bottom. This really makes it easier to get them out of your muffin pan. It helps in the clean up department too with not allowing egg to get stuck to your muffin pan. No matter how much pam you use, stuck egg is inevitable and frustrating to clean. At least for me. 🙂
With the ham slice at the bottom, it makes it possible to eat them on the go also.
Here’s the basic recipe for 12 muffin cups:
- 12 slices of sandwich Ham, or Canadian Bacon
- 1 Cup Rice cooked in chicken broth
- 2 cups cooked, chopped Broccoli
- 1 Tbsp Parsley
- 1/2 tsp Garlic Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3/4 cup Cheddar Cheese
- 1/4 cup Plain Yogurt
- 2 Tbsp Milk
- 2 Eggs, beaten
- 1/4 cup Cheddar Cheese (for topping)
Place cooked rice and broccoli in bowl and let cool slightly.
Stir in remaining ingredients except for cheddar cheese for topping.
Spray your muffin tray with cooking spray, and place one slice of ham or canadian bacon into each cup.
Divide mixture into muffin cups, and sprinkle with cheddar cheese.
Bake at 350 for about 25 minutes until lightly browned.
Freeze when cooled.
Reheat in microwave for 1-2 minutes.
Before they were even out of the oven, the kids were asking if they could eat them:) So, we ate them for lunch. Yummy.
These egg cups are also highly modifiable. Change up the veggies, add chopped sausage or ham to the mix, hide some cauliflower in there, or salsa – whatever you feel like, really.
I’ve omitted the yogurt and milk, added tomatoes and sun dried tomatoes and have added onions and cauliflower before. So if you don’t have something, just substitute and keep moving.