Today is my son’s 4th birthday! To celebrate, I wanted to share this tasty breakfast recipe that he prepared from the latest issue of High Five Magazine a few weeks ago.
He always gets so excited to help out in the kitchen, and this time around, we sat the magazine on the counter next to him and I read each step to him so he could feel like a really big kid and do (most of) it himself.
This recipe worked out really well for us! It was really fun for him to do all of the different tasks (rolling out the bread to flatten it, cracking eggs, whisking ingredients together, etc.).
It was fairly easy for him to do each step. I cut the ham and poured the egg mixture into the cups, but he pretty much did everything else.
Brushing both sides of the bread with melted butter helps keep it from sticking to the pan and also lets the tops get nice and crispy in the oven. We were pleasantly surprised with how toasty they got!
Ours still stuck a little bit, but with a little work, I was able to free them from the pan without much cosmetic damage. I might spray the muffin tin a bit next time.
This made a bit more egg mixture than what I could fit in the muffin tin, so next time I’d probably add 2 more slices of bread and make 8 instead of 6.
I’d imagine these would keep and reheat pretty well, which would be nice for a quick breakfast option.
I love that my kiddo is so eager to help out in the kitchen. He really enjoys contributing to the delicious food that comes out of our kitchen, and I love the sense of pride that it gives him.
He’s so set on being such a big kid that he sometimes doesn’t want to get
any much guidance. Like when we made these Frozen Chocolate Peanut Butter Banana Grahams, I was showing him how to use the silicone decorating bottle, and he cut me off and goes, “I got the hang of it now, Mom!”.
Welllllll OK then, kid! Ha!
We’re celebrating his birthday dinner at his favorite hibachi restaurant tonight. I’m looking forward to many more years of cooking up a storm with this little cutie!
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