Kids in the Kitchen Wednesday: Egg Cups

Ever have one of those nights when the idea of dinner sneaks up on you? We're talking; kids are crying, your stomach is growling: and you have no idea what to make for dinner? That happens more than we care to admit in the Wisconsin Test Kitchen. But there are a few staples we always have on hand: nitrate free lunch meat, fresh eggs from the farmers market, random assorted vegetables and shredded cheese. For our next trick, we'll teach you how to prepare all these ingredients into a healthy dinner your kids will love.

A few years ago we tried making egg cups, and the youngest member of the Wisconsin Test Kitchen was immediately hooked. This is, hands down, her most requested meal. It's also crazy easy to make, and delicious. It doesn't get much better than that.

Egg Cups

6-8 slices lunch meat (we usually go with ham, but turkey and roast beef are also excellent)
6-8 eggs
finely chopped vegetables (we recommend mushrooms and green peppers)
shredded cheese (Sawyer only eats mozzarella)

Pre-heat oven to 400 degrees
Lightly spray muffin tins with non-stick cooking spray.
Line each muffin tin with one slice of lunch meat. You don't have to have them perfectly lined up in the tins, it's okay if the egg spills over the side of the lunch meat "cup"

Place a small amount of vegetables and cheese inside the cups

Once you have your fillings done, crack an egg into each muffin tin- trying to get as much of it as possible into the lunch meat cup

Bake for 13 minutes, or until eggs are firm

We served these egg cups with toast and some sauteed spinach; and it was easy to prepare and easy to clean up after. This is a great brunch, or dinner recipe. It's pretty much delicious whenever.

Hopefully we made your weeknight a little bit easier!
Stay Cool,
The Cool Dads Crew