Today I have an awesomely HEALTHY, EASY, and FAST recipe for you. Honestly, it probably shouldn’t even be called a “recipe”. That is far too classy for it. This is something your kids will eat, you will eat, and heck, even your picky husband will eat.
Egg & Veggie Pizza
But, before we get to the details I’d like to take a moment to welcome myself back to the blogging world. Where have I been you ask? Well…you can usually find me coming home with a laptop bag, a book bag (full of notebooks and books…), a lunch bag, a diaper bag, baby’s lunch bag, oh and of course baby sitting in her spot on my hip, and yes, I am stumbling through the door trying to not drop anything (or at least not drop the baby). Needless to say, work has been crazy and I have been writing lessons at night, in the morning, AND at work trying to keep up with the new classes I am teaching. It has cut into my free time and I am glad to finally be back to my little slice of the internet.
NOW! I am sure you are ready for the good stuff, right? This recipe is so easy to make and I even have it down to where you only dirty a few dishes.
First, preheat the oven to 375 degrees and spray a 9 inch pie dish with Pam. Then, rinse and chop some broccoli. You will need to steam the broccoli before you add it to the egg mixture. I have a super easy way to steam broccoli too. Put it in a big microwave safe bowl, add some water to the bottom of the bowl, cover with a plate (microwave safe of course) and microwave for 1-1.5 minutes at a time until it has reached desired softness. Set aside to cool.
While the broccoli is cooling, chop some tomatoes and whatever other veggies you would like to add (think mushrooms, onions, bell peppers…the list goes on). Just don’t add TOO many veggies or you may have too much stuff in your egg mixture.
Once the broccoli has cooled a bit, chop it very fine. Add the broccoli, tomatoes, and cheddar to the pie dish. Crack the eggs then scramble everything together. Bake for 15-20 minutes.
I like to cut the “pizza” into slices and freeze them. I pull a slice out each evening and leave it in the fridge to thaw for the next day. (Or what happens most often is I nuke them in the microwave for 45 seconds and let it cool).
This breakfast is so easy and my 18 month old loves it. It is actually the only way my daughter will eat eggs. The eggs freeze well and are a great portable breakfast too!
*Quick Tip – I used to make this in a muffin pan and it worked great! My daughter loved them but it was difficult to clean my muffin pan so I started using the pie dish. She doesn’t seem to mind so it’s a win-win in my book!
Healthy Toddler Egg & Veggie Pizza Breakfast
- 1 cup chopped brocoli
- 1/2 cup chopped tomatoes
- 1/4 cup cheddar cheese
- 7 large eggs
1. Preheat the oven to 375 degrees and spray a 9 inch pie pan. Chop brocoli into medium pieces and steam. (I steam it in the microwave using a large glass bowl and a plate on top)
2. Chop tomatoes and steamed brocoli. Add to pie dish along with the cheese.
3. Crack eggs and scramble with the veggies.
4. Bake for 15 - 20 minutes. Check to see if it's done using a knife in the center.
5. Slice into "pizza" slices and freeze or keep in the refrigerator for 2 days.