We were getting bored with our breakfast offerings! During the week, the kids have a medley of cereal, french toast sticks, yogurt smoothies and fruit. Sean wanted to mix it up! So when he took Javi and Lola to the store last Sunday morning, Eva and I got to work!
We decided to make mini egg frittatas. I had never made them before but they came out great! Plus, it was really fun to have Eva prep nearly every item. She was so happy and invested (as you can see in her facial expressions!)
We started with 12 eggs. I cracked them because I didn’t want my patience to waver at the first step. 🙂 But she enjoyed whisking them and adding salt and pepper!
Since we were trying to mix it up — we made these three different ways: bacon + cheddar, tomato, spinach + mozzarella, and mushroom + red peppers. They all got some chopped onions because Sean likes onions.
She started out prepping each ingredient. She washed, chopped and cut everything!
Eventually she switched to her real knife — which is great for most things, but mini tomatoes are tricky for little toddler hands!
She loved grating the cheese! Though I think she ate most of what she shredded…
Once everything was prepped, it was time to fill the muffin tins!
- We filled the greased muffin tins half way — she filled one 3/4 and that one overflowed while cooking.
- Four were onion, bacon and cheddar.
- Four were onion, tomato, spinach and mozzarella.
- Four were onion, mushroom and red pepper — I did cook the bacon, mushrooms and red peppers on the stove for a few minutes!
- They cooked for 20 minutes at 350 degrees + then they cooled for a few minutes in the muffin tin.
We wrapped them up and put them into the fridge until it was time to eat them at breakfast during the week. 20 seconds in the microwave was all they needed and they tasted great!
Here are some our favorite toddler kitchen tools!
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