Since going back to work our mornings have been extremely busy. Most of the time I leave before my kids are up and if my husband is traveling for work we all are up and running around before 6:30am. It’s hard enough getting food into my kids on a good day, but when we are struggling to get out of the house it’s even harder. The weekends are when I cook many breakfast recipes so I can freeze them for the week ahead. I mostly stick with pancakes, french toast or waffles but I wanted to mix things up a bit. We recently were introduced to a new children’s book called Mother Bruce by Ryan T. Higgins. The boys and I read it and I have to say I laughed throughout the whole book, I think they thought I lost it. It’s really funny. Bruce is a bear that likes to keep to himself and eat eggs, lots and lots of eggs. He is kind of a picky eater which related well with my youngest son. One of his favorite foods is eggs. In the story poor Bruce was desperate for some hard boiled eggs but it turned out he was getting ready to cook little goslings. The little goslings thought Bruce was his mother which didn’t make him very happy. He tries everything to get rid of his new companions but nothing seems to do the trick. I won’t spoil the ending but it will melt your heart and make you laugh too. We enjoyed the book so much and the kids couldn’t get enough of the bear claw oven mitts that we wanted to get into the kitchen and make something, without goose eggs. We had some veggies and ham in the fridge that needed to be used up, so I thought why not make Ham and Vegetable Quiche Cups. The boys are always eager to help in the kitchen and they had just enough time before Lacrosse to help me prepare the quiche cups.
You can make your own pie dough but I used pre-made which works just as well and doesn’t require all the work. We rolled it out and flatten it a bit using a rolling pin. I couldn’t find my circular cookie cutter so a bowl worked just as well. We cut all the veggies and ham into small pieces. We used mushrooms, peppers and onions but you could use just about anything.
We filled the muffin tins with the pie dough, ham and veggies
Cracking the eggs I think was their favorite part
Once you have the muffin cups filled with all the ingredients top with extra cheese and bake at 350 for about 20-25 minutes or until the egg mixture is firm and bubbling. That’s it! Once cooled you can eat warm or place in the freezer. When you want to warm up on those busy mornings just take out of the freezer and cover with foil and bake at 300 until warmed through. You may want to take the foil off for the last 5 minutes or so of reheating so the crust stays firm. Enjoy!!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Teddy Bear English Muffins // Courtney’s Sweets
- Mother Bruce Teddy Bear Toast – Mini Chef Mondays
// Momma Lew
- Cream Cheese Bear Claws // Baby Loving Mama
- Sweet Potato Stew // We’re Parents
- Mother Bruce’s Lemonade Cake // Frugal Novice
- How To Scramble Eggs // Eating Richly
- Bear Claw Cookies // Giggles, Gobbles and Gulps
- Pizza Burger Sliders // Step Stool Chef
- Deviled Eggs with Capers // Vegging at the Shore
- Bacon & Broccoli Mini Quiches // Mom’s Messy Miracles
- Teddy Bear Picnic // Can’t Google Everything