When in school,, lunch is the 2nd most important meal of the day. Good nutrition keeps kids healthy and keeps their minds focused. Colourful egg muffins are easy to hold and can be made ahead and brought to room temperature when needed. Cream cheese stuffed mini vegetables make a great side for this complete meal.
|1||pkg crescent dough|
|2 tbsp||original yogourt|
|3 tbsp||-3 tbsp chopped Maple Leaf Country Kitchen Honey Ham, diced|
|2 tbsp||chopped black pitted olives|
|2 tbsp||chopped red pepper|
|2||mini peppers, cored and seeded|
|2 tbsp||cream cheese of your choice|
|1||fruit cocktail tub|
Preheat the oven to 350F
Pull apart the 2 sections of crescent dough, unroll.
Cut both rectangles into 4 smaller squares making 8.
Line a greased and floured muffin tin with the squares, pressing into each cavity.
Push up sides forming a cup and pinch any openings together.
Whisk the eggs, salt and yogourt together.
Add the vegetables and ham into the cavities.
Spoon the egg mixture into the cavity to 3/4 full.
Bake for 15 min or until eggs are set.
Fill the pepper cavity with cream cheese and place extra cheese in a small plastic container.
Add the remaining vegetables and fruit to the reusable plastic container.
These can be frozen and reheated when needed.
Small hands love these tiny packages but, you other family members will love this easy healthy meal.
These are great for breakfast and even for appetizers.
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