TINY KITCHEN KIDS: BREAKFAST BAKES
While I would never claim to be a morning person, I am very much a breakfast person. I particularly love weekend morning breakfast; nothing beats being able to take your time prepping a delicious morning meal while enjoying coffee, some music, and the sun shining in the window. This recipe is one of our favorite weekend morning breakfasts. It’s simple, yummy, and easy – a perfect combo for our aspiring junior chefs out there. This is also an awesome recipe if you like to meal prep for the week since these little egg muffins will last an entire week when refrigerated in an air-tight container, and they reheat like a dream. With just a few tasty and healthy ingredients, this is a fantastic recipe for your little cooks who are eager to make the family a delicious breakfast. Enjoy!
xo
Tessa
INGREDIENTS
Spray coconut oil or alternate spray oil
1/2 lb shredded hash browns (we like Simply Potatoes because they are just,… simply potatoes)
6 eggs
1/2 cup milk
1/2 tsp sea salt and pepper
1 package Al Fresco brand Sundried Tomato Chicken Sausage
1/2 cup diced tomato
1 cup fresh spinach
Optional: 1 cup shredded cheddar cheese
DIRECTIONS
Preheat oven to 400°
Parents: cook your hash browns according to directions in a medium pan and allow to cool to the touch
Next, spray the muffin tin with coconut oil
Divide hash browns among the 12 greased muffin cups; press into bottoms and up the sides to form cups with hands (little ones love this part!)
Now, combine eggs and milk in a small mixing bowl. TIP: pour egg mixture from bowl into a liquid measuring cup for an easier pour into your muffin tins later
Using kid-safe knives, chop your pre-cooked chicken sausage and tomato, and tear your spinach into small pieces
Sprinkle your sausage and veggies equally into each muffin cup
Sprinkle each with salt and pepper
Pour egg mixture over the filling in each cup
Optional: sprinkle with cheese
Carefully place muffin tin in oven and bake 20 – 25 minutes
Allow to cool 5 min before serving
Use a butter knife to gently loosen and remove each Breakfast Bake from the muffin tin
Store in air tight container in refrigerator for up to 5 days
Makes 1 dozen
