Until recently, Becky has been quite contented with her daily morning milk. Lately, she's been asking for a variety of breakfast. So I've been discovering some easy to prepare, yet healthy breakfasts to fulfill her increasing palatable tastebuds, such as Ham & Egg Cups and Rainbow Yoghurt.
Ham & Egg Cups
This is really simple and quick to whip up, and it makes use of a muffin tray in a different way, other than for making muffins or cupcakes. This recipe makes six cups.
- 6 ham slices (any kind will do. I used honey baked ham)
- 4 eggs, beaten
- Mushrooms, to your liking, diced into small cubes
- Cheese, to your liking
What to do:
- Spray your muffin tray with non-stick spray and preheat the oven to 200 degree Celcius.
- Place one slice of ham in a muffin cup and press down so it creates a 'cup'.
- Add mushrooms and cheese to the beaten eggs.
- Add the egg mixture into your ham cup.
- Bake for 15 minutes or until golden brown.
- If you like, sprinkle some cheese on top after 10 minutes of baking.
- Alternatively, you can crack an egg into your egg cup, without beating it.
Pair it with some yoghurt and fresh fruits! This is a healthy and colourful concoction that is not only delightful to the eyes, but yummy too. Any type of fruits can be used. You can even pre-cut fruits and freeze them, so that you can quickly make it any time of the day, not just for breakfast.
- Yoghurt (you can use frozen too)
- Strawberries, diced
- Blueberries, halved
- Oranged, cubed
- Apples, cubed
- Cranberries or raisins, cut into tiny bits
What to do:
- In a tall glass, layer the ingredients starting with yoghurt at the bottom.
- Use yoghurt for the final layer.
- Garnish with cranberries and raisins.
- You can layer the fruits in any order - let your creativity fly!
A healthy breakfast for my champion Becky. What's yours?