It’s that time of the year again….Back To School! Hurray! My son and I decided to come up with a recipe that would be great for back to school mornings. This recipe will be featured in the Fall Edition of San Tan Valley Parenting Magazine as well!
I have a crustless quiche recipe that I thought would work perfectly as the base. I made a few modifications to the ingredients and used muffin cups instead of a pie plate. These can be made ahead, stored in sealed container in the refrigerator, and the popped in the microwave to heat on busy school mornings!
How do you make your school mornings go smoothly? What do you serve your kids for breakfast? I’d love to hear your feedback!
Makes 12 cups
Adapted from True Grits from the Junior League of Atlanta
4 slices of deli ham, chopped (I used Black Forest ham)
2 green onions, sliced
1/2 cup baking mix (I used Whole Wheat Pancake Mix from Eating Right from Safeway)
2 eggs, slightly beaten
1 cup milk
3 tablespoons melted butter/margarine
Pepper to taste
1 cup shredded cheddar cheese mix
Preheat oven to 375 degrees.
This is where engaging your kids comes in – they can certainly help dump ingredients into the bowl and stir!
Combine the baking mix, eggs, milk, melted butter, and pepper in a bowl; mix well. Stir in the ham, green onions, shredded cheese, and paprika.
Spray a 12 cup muffin tin with non-stick spray. Fill each cup about 2/3 of the way full. Bake for about 20-25 minutes until light brown.
Either serve immediately, or let cool and store in a sealed container in the refrigerator. These can be heated in the microwave when ready to eat.