Perfect Lunch for Kids
I hit big with these mini quiches that I made for my boys’ lunch last week. So much so that during dinnertime my four year old asked me if he could have the egg muffins for dinner. I smiled and said I had already made a special dinner for our family, to which he responded “Ok fine, then just give me the egg muffins for dessert!” Mental note to me…make egg muffins for lunch every week from now on. The great thing about this recipe is that it is made with real ingredients and is an excellent source of good fat for young kids (which need this fat to help develop their brains!!!)
And for moms of picky eaters, this is a great opportunity to sneak in ingredients they would normally not eat willingly. My youngest son puts up a battle for certain foods such as smoked salmon or leafy greens, but he eats these quiches willingly. Try these and please let me know if they’re a hit in your house as well.
- 6 eggs
- 1/4 cup of plain Greek yogurt
- 3 tablespoons of milk
- 1/2 cup of smoked wild alaskan sockeye Salmon
- 1/2 cup of spinach
- 1 Cup of Kerrygold Skellig Sweet Cheddar Cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Preheat the oven to 350 degrees and grease a mini muffin pan
- In a large bowl whisk your eggs, yogurt and milk.
- Mix in the salmon, spinach, cheese, salt and pepper
- Pour the mixture evenly into the mini muffin pan
- I like to then shred some extra cheddar on top of each muffin
- Bake for 15-18 minutes. (Cooking time varies from stove to stove. Check the eggs after 15 minutes by inserting a knife or toothpick through the center)
- Let the pan cool down and then scoop the muffins with a spoon.