Here is a quick Sunday toddler friendly recipe just in time for you to plan your Monday morning breakfast! Sorry about the images I took them quickly with my phone and I do not have time to professionally shoot them for you…but the recipe is delicious I promise. If you are a busy mum or any one in a time crunch in the morning these are great pre made that you can heat up quickly in the am, or any time of the day really especially since you can tailor them to your tastebuds. This morning we made ours where I snuck in some zucchini and tomato and they were delish! Eggs are a great way to hide veggies, especially when there is a yummy fluffy pastry crust around them. You can make these crustless if you want to and they can be heated up quickly in a microwave or oven! We haven’t had a microwave for over 6 years now so we use the oven, you just have to watch that you do not over heat them – overcooked eggs are honestly one of the worst things ever in my opinion when it comes to food. With the family dog Jakey passing away this week things have been quite somber, I cancelled two shoots and we haven’t been doing much so this Sunday I got into a baking storm to relieve some stress…the kitchen is my happy place and baking (and eating) puts a smile on all of our faces, homemade with love.

I do not have a crust recipe for you today but I promise that this month or next I will, our crust is a super easy recipe! I may have actually posted one already but today my mind is a blur lol! Here is the recipe we used this morning, I hope you love them as much as we all did, we enjoyed ours with a side of avocado.

Preheat the oven to 400 degrees

Grease your muffin pan (we use organic butter mmmm)

Push your pastry crust into the muffin sections close to the brim if you want a higher crust, we keep our low (so 3/4 of the way up the muffin container)

Mix all of these ingredients in one bowl:

• 5 eggs

• 1/4 cup of organic whole milk (or coconut milk, or your milk substitute of choice)

• 1/2 Clove of Garlic chopped very finely

• Dash of Sea Salt

• Dash of Cracked Pepper

• Chopped fresh oregano (or dried)

• 4 Diced Mushrooms

• 1/4 Diced or grated zucchini

• 8 cherry tomatoes chopped real small if you are trying to hide them lol

• 1 Whole very small onion diced

• sprinkle in your cheese of choice (cheese is always a good idea lol)

Pour your egg mixture into the muffin containers lined with pastry ( slightly below where the crust ends)

Bake for 18-20 minutes, keep an eye on them and watch for the crust goldening and if you gently shake the muffin pan the eggs shouldn’t wiggle (and may puff up). We like our eggs fully cooked but not over cooked.

If you like things spicy I suggest chopping up a hot pepper or adding chilli pepper flakes, adding turmeric is also delicious but does slightly change the colouring! Sometimes you can even lightly blend your eggs with spinach to hide those greens, your eggs will be green but the kids will just think of it as a fun meal! Bon Appetit xo