A few months ago I posted a mini meatball recipe that I make and freeze for Lucas. These meatballs are great for a quick lunch or dinner, plus they’re a great way to sneak in some veggies!
As I was making Lucas scrambled eggs a few mornings ago I was wishing there was a simpler way to get breakfast ready for him. One that resulted in less dishes to wash would be awesome too! Then I remembered a Rachael Ray episode I saw a while ago where she used a mini muffin tin to make a bunch of different things (none of which were muffins). I also remembered seeing a bunch of pins on Pinterest that had to do with making egg muffins and freezing them. Since D hates eggs I never gave them much thought but now it seems like such a brilliant idea.
6 large eggs
4 TBSP milk
Handful of spinach, shredded
1/4 cup cheddar cheese
1/8 tsp garlic powder
Pinch of salt
Preheat the oven to 375 degrees
Spray your mini muffin tin with cooking spray or butter
In a medium mixing bowl, whisk together the eggs and milk
Add in the spinach, cheese, garlic powder and salt and stir to combine
Add 1 TBSP of the mixture to each of the muffin cups
Bake for 13 minutes and then remove the eggs from the pan immediately to cool. They will deflate as they cool.
Arrange on a baking sheet and freeze for about 2 hours and then transfer to a freezer bag and store in the freezer for up to 3 weeks.
When it’s time to eat, just pop them in the microwave for about 30 seconds and they’re ready to go.
Honestly, I was kicking myself for not thinking of this sooner. Lucas LOVES them and he’s getting a veggie in with breakfast. Plus, they make the mornings that much easier! I think I’m on a mission to come up with even more freezer meals for Lucas – anything that saves me a few minutes in the kitchen adds a few minutes to playtime with the little guy!
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