Well it’s a snowy wonderland outside and a chaotic zoo inside. I find that whenever the kids are home from school we seem to eat six meals a day instead of three. Plus snacks. I become the queen of some fictitious cooking show about being creative with whatever is in your refrigerator at any given moment. Basically I have eggs and some old vegetables. Not particularly exciting, but a fun challenge. So I started with Egg Muffins. We had just made these at Young Chefs club to mostly positive reviews. One of my young friends said “I love these” and I said “I’m so glad you like them” and she admonished me by stating “I said I love these, not just like!”
I moved on to hard-boiled eggs. Saved half for snacks and used the other half to make Egg Salad. This is a super easy egg salad and is just as delicious for breakfast as it is for dinner. Yes, you heard me, dinner. Moreover, it’s kind of fun for the kids to pick and choose their favorite way to eat it. You can have toast or English muffins or lettuce cups on the bottom and sliced cucumber or avocado or Sriracha on top. Or really anything you want. When was the last time someone offer you “anything you want?”
Egg Muffins with Broccoli, Ham and Cheddar Cheese
10 eggs, beaten
1 crown broccoli, blanched, florets small chopped
1-¼” piece of ham, small diced
¼ cup cheddar cheese, shredded
Pre-heat the oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray.
In a medium sized bowl, mix all the ingredients together. Using a ¼ cup measuring cup, scoop mixture into the prepared muffin pan.
Bake about 18-20 minutes or until the tops are just dry.
Easy Egg Salad
8 hard-boiled eggs, peeled and diced
½ cup celery, finely diced
2 Tablespoons onion (red or white), finely diced
¼ cup light Mayonnaise
¼ cup plain Greek yogurt
2 teaspoons mustard
Salt and pepper
Mix all the ingredients together until well blended.