The kids have basketball camp this week, which means waking up early (relatively speaking) and having to get up and moving. I wanted to make sure they had a breakfast they could eat quickly, one that would fill them up with sustainable energy, and one they would happily gobble up without complaint.
My kids aren’t big muffin lovers unless they’re the kind that might as well be a cupcake. Hailey will eat savory breakfast bowls with me all day long, but Kaitlyn needs something more simple and less “mixed up” to eat quickly and without questioning. And this is all how this easy weekday frittata for kids post came to be!
First a few basic frittata tips:
- You need to add the dairy and a fat-filled version of it. I used half and half, but don’t use anything less than that unless you’re ok with a more watery and spongy result. Whole milk or heavy cream will work well.
- Whatever extras you’re adding in besides cheese (and it’s best to not skip the cheese) need to be cooked first (veggies, sausage, etc). It increases the flavor and reduces the water content. No one wants watery eggs.
- Don’t overcook it. The middle should jiggle slightly when it’s time to pull it out of the oven. This will ensure the creamy result, not a spongy one.
- Could these be made in muffin tins? Absolutely, but you’ll need to reduce cooking time. Personally I find the muffin tins cumbersome to clean and prefer slicing the frittata into slices for easier consumption and clean up.
Ok, for this easy weekday frittata for kids, we’re going to make it the day before. It’s a great candidate for Sunday food prep because it will have plenty of time to cool and reheats nicely in the mornings by being wrapped loosely in a paper towel and reheating for 2 minutes at half power in the microwave.Print
Easy Weekday Frittata for Kids
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
This easy weekday frittata for kids offers a tasty and filling quick breakfast that will give kids balanced blood sugar and a sustainable energy to tackle their mornings.
3 T half and half
1/2 tsp salt
1 c shredded sharp cheddar (or cheese of your choice), divided
6 sausage links (about 1 c cut or crumbled) – optional
1 Tbsp olive oil
Preheat the oven to 350 degrees. Heat a skillet over medium heat on the stove. Add the olive oil to the skillet and cook the sausage until browned.
Meanwhile crack the eggs into a medium bowl and mix until eggs and whites fully incorporate, but do not overwhip them. Add the half and half, salt, and 1/2 cup of cheese and mix well.
Once sausage is cooked, turn off heat and allow it to cool. While it cools, get a 9×13 baking dish and grease it well.
Once the sausage is cooled, add egg mixture and sausage into greased pan. Sprinkle remaining cheese on top and put into the oven. Bake it for 20-25 minutes, until the edges puff up slightly and the middle has a slight jiggle to it. Keep an eye on it so it doesn’t overcook.
Once done, remove from oven and allow to cool completely. Then cut into rectangles and store in airtight container for up to three days in the fridge.
To reheat, take a slice and wrap it loosely in a paper towel. Reheat in the microwave for 2 minutes at half power. Alternatively you can pull it out of the fridge and allow it to come to rom temperature on its own.
This easy weekday frittata for kids can be switched up however you’d like! Just remember that any mix-ins that you use need to be cooked and cooled first.
I ate a slice of the kid version, doctored up with some pico and fresh herbs. Then I used the same base recipe for a more elaborate version using onions, red peppers, spinach, sausage, and goat cheese. Highly recommend!
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