Including small kids in meal preparation is a great way to pass on healthy eating habits and to foster a sense of family. Leo loves to watch and help us cook (and has always loved to crack eggs), so this is a great recipe for him.
Guy helps him line muffin tins with sliced ham, add cheese, crack an egg into each cup, and top with halved cherry tomatoes. The cups bake for 20 minutes and are a delicious breakfast.
(Kids may prefer that their eggs be scrambled in the cups.)
Recipe from Better Homes and Gardens.
- Nonstick cooking spray
- 8 thin slices deli-style cooked ham
- 1/4 cup (1 oz.) shredded Italian cheese blend or mozzarella cheese
- 8 eggs
- Ground black pepper
- 8 cherry tomatoes or grape tomatoes, halved
Preheat oven to 350º. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. Top with tomato halves.
Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.