A tasty way to get kids busy in the kitchen!
Don’t you just love those simple recipes that taste absolutely amazing? This nutritious, family-friendly breakfast or brunch option would be fun to offer as an interactive cooking station to get kids involved in the kitchen. It’s an easy-to-assemble dish that requires minimal adult supervision to prepare, even for younger children. In my experience, kids will often be more interested in trying new foods if they have a little control over their choices, so I suggest offering the toppings buffet-style, so they can select what they want to add in with their eggs. If you enjoy this recipe, you might also like these fabulous breakfast enchiladas.
- 10 small (4 inch / 10 cm) flour tortillas (if you can’t find these; cut larger ones to size)
- Vegetable oil or cooking spray
- 6 large eggs
- Salt, pepper
- 2 – 3 tablespoons (30 – 45 mL) each of whatever toppings you like (diced peppers, minced green onions, diced tomatoes, crumbled crispy bacon, shredded cheddar, etc.)
- Salsa or ketchup, for serving.
- Preheat oven to 350F.
- Lightly brush one side of the tortillas with a little bit of vegetable oil (or use cooking spray). Gently press the tortillas, oiled side down, into the compartments of a muffin pan; they’ll fold a little as you fit them in.
- Crack the eggs into a 2 cup (500 mL) measuring cup; add a little salt and pepper. Whisk together with a fork until a bit frothy.
- Carefully pour the egg mixture into the tortilla cups, dividing evenly.
- Sprinkle toppings over eggs, as desired, avoiding the temptation to put more than about a half-teaspoon (2.5 mL) of each topping in the tortilla cups, otherwise they’ll overflow.
- Bake for 13 – 15 minutes, until eggs are cooked (you can determine this by carefully jiggling the pan; the eggs should be set and therefore not wiggly).
- Serve hot or at room temperature, with salsa or ketchup if desired.
Makes 10 delicious breakfast cups; recipe can easily be multiplied.