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If you read my post from earlier this week, you might already know that September is National Family Meals Month! So this month’s Recipe Redux theme–“kids cooking”–is very timely.
As a dietitian, I often see how an individual’s childhood experiences shape their diet and lifestyle choices in adulthood. Not having exposure to home cooking or basic kitchen skills as a youth can lead to a resistance to food preparation later in life.
When I work with people in this situation, we usually discover that their resistance to cooking actually stems from fear or discomfort. It’s not that they actually hate cooking. Instead, they have a preconceived notion of what goes on in the kitchen. They fear the learning curve, and have chalked up cooking in their mind to be a very difficult process.
After working with so many people in this exact situation, I now know how fortunate I was to learn how to cook and bake from a young age. That’s why I feel so strongly about getting kids comfortable in the kitchen from a young age.
Leading me to today’s kid-friendly recipe: Healthy Breakfast Egg Muffins with Mushrooms and Scallions!
Preparing this recipe with kids is a great way to teach them about a few important kitchen skills, including:
- Chopping vegetables
- Sautéing vegetables
- Cracking and whisking eggs
- Baking
These techniques are basic…but so important! They are the foundation of independence in the kitchen, and will enable your kids to prepare food throughout their life (and hopefully eat more veggies in the process!!).
The final product of your kids in the kitchen experience will be a healthy, on-the-go breakfast option that the whole family will love! A win-win, don’t you think?
Now let’s get crackin’ (eggs!!!!).
Healthy Breakfast Egg Muffins with Mushrooms and Scallions
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a muffin tin with oil.
- In a skillet over medium high heat, heat the olive oil and add the diced scallions and mushrooms. Saute for 5 to 7 minutes or until the veggies are tender. If there is any excess water from the mushrooms, you can drain it off.
- While the veggies are cooking, whisk the eggs in a large mixing bowl. Add the feta, pepper, and salt, and stir until combined.
- Prepare the muffins by adding a spoonful of veggies to the bottom of each muffin cup, then filling the rest of the space with the egg mixture.
- Bake for 25 to 30 minutes. Store in a sealed container in the fridge or freezer for reheating. Enjoy!
Nutrition
Pin these Healthy Breakfast Egg Muffins with Mushrooms and Scallions now to make later!
Happy cooking!
Lizzie
Meredith
09/22/2018 at 9:10 pmI love all the veggies in these mini frittatas. I am absolutely whipping up a batch of these tomorrow during my weekly meal-prep! Thank you for the recipe!
Lizzie
09/24/2018 at 9:37 amAwesome! So glad you liked this recipe. Thanks for stopping by! 🙂
ginger
09/24/2018 at 11:01 amI seriously need to have these on hand for busy mornings – great recipe!
Lizzie
09/24/2018 at 11:24 amDefinitely a good one for busy mornings!! Thanks so much for checking them out!
Haley
01/22/2019 at 9:37 amI love making egg muffins for meal prep.
Lizzie
01/22/2019 at 10:05 amI agree! So convenient and delicious.
Haley
02/08/2019 at 9:55 amEgg muffins are always a win.
Rosemary Annala
05/04/2019 at 7:43 pmHow long to reheat out of fridge or freezer?
Lizzie
05/06/2019 at 10:02 amHi Rosemary – you can reheat these on a plate in the microwave for 1-2 minutes on high if they’re coming out of the fridge. Out of the freezer, you may need a couple more minutes, so I’d recommend checking to see if they’re heated through at 90 seconds, then adding more time as needed. Hope that helps!