We are loving little Adelaide business Cook n Create and their healthy achievable ideas. Jacki decided to get the kids on to this quick recipe in the recent school holidays, because it was super easy. The kids easily managed to make a big batch of these for lunch and some spares for the freezer; because in a FLASH the holidays are over and it’s back to packing lunch boxes.

Note: The below recipe makes six. We suggest doubling or tripling the recipe and freezing a half dozen or so that can be pulled out on school mornings and tossed in the lunch box or warmed up after school for an easy snack.

What you need:

  1. Your fillings. We chose a mix of salami and grated tasty cheese and diced ham and grated tasty cheese. Grated veggies go alright too – you do you.
  2. Some oil or butter to grease a muffin tin (recipe makes six hole tin – you can double up etc and make more)
  3. 3 eggs and a splash of milk whisked

Method:

Pre heat oven to 180oC and grease muffin tin

Whisk eggs and milk

Drop cheese and ham / selreted fillings into each muffin hole

Equally distribute egg and milk mix over the top (each hole should be roughly 2/3 full before cooking)

Bake in a preheated oven for ten minutes or until done

Turn out on to a wire rack to cool slightly and enjoy on their own or with sauce, sweet chilli, chutney or your desired condiment. We ate ours warm on the trampoline!

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