As a busy mom, I decided to take a good long look at our family life and realized that so many of the jobs I was taking on myself could be given to my kids. Rather than teaching them that I was the answer to all of their needs, it was time I start teaching them to be the strong, independent souls I truly want to raise.
This decision led to a few minor changes, like no longer packing school lunches. This opportunity was the perfect way to encourage my kids to get busy in the kitchen. We rounded up a few easy, healthy recipes and I taught my littles how to make more than mac and cheese.
All four of my kids have proven to be incredibly talented at meal-making … something I’d never known until I stopped expecting cold cereal to be their culinary arrival point. Even my sixth graders have started making their own breakfasts and after-school snacks. We keep a simple list of ideas posted on the fridge and I ensure the pantry is well-stocked with familiar favorites.
Right now our favorite dish to make is microwave egg bakes, because they’re a great way to get filling protein PLUS veggies. If the kids want to make these bakes, I encourage them to peek in the fridge and find a few different ingredients to add to theirs. It’s so easy to create flavor variations. The kids love getting to choose their own ingredients and I love watching them create. This recipe is perfect for breakfast, lunch, after-school snacks, and dinner. A fun, healthy, simple way to teach your kids how to cook.
Here are a few of our favorite flavor combos, followed by the recipe:
- 1 egg + chopped mushrooms + Parmesan
- 1 egg + tomatoes + basil
- 1 egg + diced ham + cheddar + green onions + tomatoes
- 1 egg + Parmesan + chopped spinach + garlic
- 1 egg + cilantro + salsa + precooked sausage crumbles
2-Minute Microwave Egg Bake
Makes: 1 serving
Nonstick cooking spray
2 tablespoons milk or cream (can be substituted for unsweetened and unflavored almond or soy milk)
1/2 cup total of favorite toppings, diced (we used ham, basil, tomatoes, bacon bits, and onions)
Pinch salt and pepper
1. Spray a 4-ounce ramekin with nonstick cooking spray. Set aside.
2. In a medium bowl, whisk together egg, milk (or cream), toppings, and salt and pepper. Pour into ramekin.
3. Microwave ramekin in 30 to 60-second bursts, just until the center of the egg bake sets and is no longer jiggly (about 2 minutes). Allow to cool slightly before removing from the microwave with a hot pad. Once warm, eat and enjoy!