I am still on a search for the perfect kid breakfast, especially now that I understand more about the school cafeteria. I thought the menu at school which includes "all white" chicken patties (can someone please explain the quotation marks?) and "cheesy pasta" would turn off my relatively picky kids. However, they soon figured out that the daily entree doesn't matter as much as the ever-present chocolate milk, ice cream and gummy treats. It's now nearly impossible to convince them that a homemade soynut butter and jelly on wheat is a better option.
So for the meantime, I'm focusing on breakfast—getting healthy protein and fiber in their little bodies before they flee into the world of "all white" meat. And most importantly, having it mostly ready-made before breakfast time.
I experimented with egg muffins first—basically eggs baked in a muffin tin. One was just an egg whisked with milk and cheese poured into a greased muffin tin. For the others I pressed a piece of crustless whole wheat bread into the tin to form a "crust;" then I poured a scrambled egg mixture into one and broke a whole egg in the other. (See above.) They were really good right out of the oven but a little rubbery a few days the later.
Since the egg texture was the issue I decided to turn to the 'ole Instantpot so I could steam rather than bake the eggs. (I made and wrote about these a few weeks ago and then discovered a better recipe—see below.)
So I made the streamed eggs over the weekend and put them in the fridge. (By the way the steamed eggs themselves, sans sandwich, are incredibly delicious and decadent. Definitely adult-friendly.)
In the morning, I sliced the muffins and covered with shredded cheese, then reheated them in the microwave for 30 seconds. (I also added some "ham bacon" one day.). Piled on a toasted buttered English muffin, they became Egg McMuffins or rather Egg McShanas. And they were a hit. In fact they may even become a lunch option that can rival the school cafeteria's. If I pack some Scooby Doo gummies, I've got a shot.
- 4 eggs
- 1/4 cup cottage cheese
- 1/4 cup shredded cheese (any kind)
- 1/2 teaspoon salt
- 3 4-ounce glass jars (such as Ball jars)