Back to School Breakfast Idea: Mini Egg Cups

Back to School Breakfast Idea: Mini Egg Cups

Well, I blinked, y’all.

Jack_Ice_Cream

Summer is over. Just like that.

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With back to school on the horizon, it’s time to make a quick trip to Target to pick up one thing and walk out two hours later with 18 bags of stuff. (Ha. Story of my life.)

Seriously though, it is time to start helping your kids adjust to the new routine.  Along those lines, here’s a great post by Dr. Laura Markham, about Getting Your Kids Out the Door in the Morning (which is something that I definitely need help with!). She recommends, among other things, getting everyone to bed earlier, keeping morning routines simple, and preparing as much as possible the night before. To prepare the night before, she suggests packing backpacks, laying out clothes, and planning breakfast.

When I have time, I like to go one step further by actually making breakfast the night (or afternoon) before. These Peanut Butter Energy Balls (recipe here) are a perfect make-ahead breakfast; just add cut up fruit and a glass of milk for a satisfying meal.

Peanut Butter Energy Bites

Another option are these super simple and healthy Mini Zucchini-Feta Egg Cups (recipe below). If you don’t love the zucchini-feta combo, feel free to switch it up with ham, sausage, or bacon and cheddar!

Easy Egg Cups

Do you have other favorite make-ahead breakfast ideas? Please share! Also, these mini egg cups are perfect for brunch or tea time parties — like a quiche without the crust!

Mini Zucchini-Feta Egg Cups

Makes 48 mini egg cups

Ingredients: 

Nonstick cooking spray

8 large eggs, lightly beaten

3 medium zucchini (1 lb.), grated (about 2 cups packed)

1/3 cup minced green onions

½ teaspoon salt

¼ teaspoon black pepper

1 cup finely crumbled feta cheese

1 cup grated Parmesan cheese

Instructions:

Preheat oven to 375°F.  Grease two 24-cup mini muffin tins with nonstick cooking spray.

Whisk together eggs, zucchini, green onions, salt, pepper, and feta cheese until well combined.

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ZF_3_bowl_whisk

Divide mixture among greased muffin cups, filling each cup about ¾ full.

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Top each cup with a sprinkle of Parmesan cheese.

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Bake until tops are puffed and set, 16 to 18 minutes. Turn oven to broil. Broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

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Transfer to a serving dish. Serve warm or at room temperature.

Easy Egg Cups

Variations:

  • For a spicy version, add 1 tablespoon dried red pepper flakes.
  • For a heartier version, add ½ cup crumbled, cooked sausage or bacon.
  • For an earthy flavor, add ½ cup finely chopped white button mushrooms and drizzle the finished frittatas with white truffle oil.
  • Add 8 sundried tomatoes, chopped, for more flavor and color.
  • Substitute shredded cheddar cheese for the feta.

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Trackbacks/Pingbacks

  1. Easy Banana Bread (With Half the Sugar!) | Quick & Easy Recipes | Cocina Marie - June 4, 2016

    […] syrup!), Jeannie’s Buttermilk Biscuits (best served warm with butter and honey), or these Mini Zucchini-Feta Egg Cups (great for a snack […]

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