Sunday breakfasting this week is a classic and easy recipe to whip up with young chefs. Fun to prep the fillings, practise egg cracking skills and pouring plus they get to choose what they want to go in the tin! Ready in 30mins from start to end, they also make a brilliant lunchbox filler or weekday standby. We like adding grain like quinoa to the mix to bulk it up too..
These ones are spinach, mushroom, tomato and cheese and we ate them with crunchy roasted flat bread fingers (cut & roasted with a little oil for 7-10mins).
What could you put in your eggpops?
Check out our video of Otto making Eggpops!