With the new school year fast approaching, the never-ending packing of lunches looms large. As the mom of kids who don’t eat sandwiches, I’m always scavenging for new main dish lunch ideas. One of our go-to favorites is a version of a healthy charcuterie tray: cheese, meat, crackers and lots of pickles and olives!
I’ve resorted (with success) to typical brunch dishes as a regular option. Mini-pancakes frozen ahead of time can also double as a sandwich with a sausage patty. Egg cups with veggies and cheese hold well in the fridge through the week, and overnight oats paired with whole grain mini-muffins also area hit with my kids.
Other favorites in the school lunch rotation are quesadillas, hummus and pita, egg salad with crackers, and buttered noodles. Fruits and veggies are packed on the regular, with dried fruit and seeds popping in, as well.
The challenge remains, as I never know what my kids might declare they “don’t like” on a daily basis. But, I’m doing the best I can as a parent to provide them with healthy choices for nutrition while they expand their little minds during the school day. Here is my quick and easy recipe for egg cups – the combinations are endless!
Veggie Egg Cups
INGREDIENTS
- 1 doz eggs
- 1 tsp Granulated Garlic
- 1 tsp Onion Powder
- 1 tsp Oregano
- ½ tsp Sea Salt
- 1 cup Shredded Cheese
- 1 cup Veggies such as spinach, broccoli, tomato, onion
TO MAKE
- In a pan with a little olive oil or butter, start by sautéing any veggies you are going to use. Softening the vegetables is key, a little of the water needs to be cooked out to get a good “cup”.
- Break one dozen eggs into a bowl or large liquid measuring cup. Whisk well or immersion blend. Add the spices.
- Using a muffin pan or silicone muffin tray, put veggies and cheese in each cup. Then, pour the egg mixture over the veggies until the cup is just full.
- In a 350oF oven, bake for 18 minutes. Let cool, then place in an airtight container and refrigerate for up to five days.
I hope your kiddos enjoy this healthy lunch idea!
