This week the kids will be attending basketball camp, so they’ll have to wake up (relatively) early and get moving. I wanted them to have a quick breakfast that was also filling and would give them energy.
My kids don’t like muffins unless they are so sweet that it could be mistaken for a cupcake. Hailey is happy to eat savory bowls all day with me, but Kaitlyn wants something simpler and easier for her to eat without hesitation. This is how the easy weekday Frittata for Kids post was born!
- Add the fat-filled dairy. Use half-and-half, or more if you want a more spongy and watery result. It’s best to use heavy cream or whole milk.
- You should cook any extras (except cheese, of course) before adding them (e.g., vegetables, sausages, etc.). This increases flavor and reduces water content. Nobody wants to eat watery eggs.
- Do not overcook. When it comes time to remove it from the oven, it should still jiggle a little in the middle. This will give you a creamy, not a spongey result.
- Can these be baked in muffin pans? You can, but the cooking time will need to be reduced. The muffin tins are difficult to clean, and I prefer to cut the frittata in slices.
We’ll make this frittata the night before for our easy weekday breakfast for kids. This is a good candidate for Sunday meal prep, as it has plenty of time to cool down and can be reheated in the mornings using a paper towel wrapped loosely.