Breakfast and Brunch menus usually have a lot to offer, and the range of options for those meals is pretty varied. But when your a busy parent with hungry children to feed in the am hours, the early morning menu is usually pretty basic. And after a while, even when you have the time.to whips up some eggs, and butter a few slices of toast, even that can get a bit boring for everybody over time.
So here’s one of my favorite ways to shake things up when we’re in a rut.
This is basically just your classic scrambled eggs with a side of toast. But all mashed together; and with cheese and some ham for extra flavor and protein. Ya know, basic. But ( again ) with cheese, because cheese makes everything better. I see it as an easy and convenient way to serve breakfast on the weekends (or on busy morning with a quick reheat) and the kids see it as impressive, and oh-so fancy. They love it, and I always love the giggles I get over them considering us high-falutin folk with our own cuisine.
Don’t stop here though. Ham and cheese may seem like an obvious choice to fortify your eggs with, but the options are endless. Play around with different cheeses or add any toppings that you would normally add to an omelette or frittata – peppers, broccoli, mushrooms, green onion, tomatoes – there is no right or wrong way!
One thing’s for sure, these are sure to cure any case of breakfast boredom.
Ham, Egg, & Cheese Toast Cups
12 slices of bread
¾ cup shredded cheddar cheese
1 cup ham, cubed
½ tsp garlic powder
½ onion chopped
salt and pepper to taste
1. Cut crusts off of the bread and roll bread flat.
2. Butter each side of the bread and place one piece in each muffin tin to form a toast ‘cup’, gently pressing the bread against the sides of the tin and the centers down. Patch any holes you see with another small piece of buttered bread.
3. Combine eggs, garlic powder, onion, salt, and pepper and beat with a whisk until frothy.
4. Pour some into each muffin tin, filling the bread cup approximately 3/4 of the way full. Add a few cubes of ham to each toast cup and top with shredded cheese.
5. Bake the at 375 degrees for approximately 15 minutes, or until the eggs are set.
These are freezer friendly, so if you’re trying to get a jump start on weekday breakfasts make a batch, let them cool completely, remove them from the tins and freeze in a zip locking storage bag until ready to use. A quick re-heat in the microwave on a busy morning, and you’re good to go. Literally.
What a fun way to have eggs and toast!
We thought so too Carlee! Thanks.
Yum, these look so good! I love trying new recipes like this and I can’t wait to give it a go! Thanks for sharing with us over at #ThrowbackThursday!
Thanks, Alli! And I’m loving your (& now Quinn’s) new Thursday link party. See you again soon 🙂
I hear ya RE trying to feed kids and get them out the door – I only have 2 kids and sometimes it is screaming all morning then shove anything in their mouths! This is such a great protein-packed breaky – love it.
Oh, you just described 3/4s of our mornings (and bedtimes). Doesn’t matter how much time I seem to alote either, my guys are some major procrastinators and dawdlers. But hy, they’re healthy so I must be doing something right, right??