Let’s Cook!
Small bites, lots of flavor
B
ring flavor back to your breakfast with these easy egg bites that can be made ahead, frozen and reheated on hectic weekday mornings.
Try using a Whoopie pie pan (typically found in the baking aisles of most craft stores), but a regular muffin pan can work in a pinch.
Pico de Gallo Egg Bites 1 cup diced grape tomatoes ¼ cup onion, finely chopped ¼ cup green pepper, finely diced 4 eggs ¼ cup milk ½ teaspoon sea salt ¼ teaspoon black pepper Sliced pepper jack cheese Avocado, sliced Nonstick cooking spray Preheat the oven to 375 degrees.
Coat your baking pan with nonstick cooking spray. Evenly distribute the tomatoes, onions and peppers
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into the bottom of each of the baking cups on the pan. In a bowl, whisk together the eggs, milk, salt and pepper. Evenly distribute the egg mixture by pouring it over the top of the vegetables. Bake for 15 minutes. If serving immediately: Remove them from the pan and add a slice of cheese to the top and let it melt. Top off the eggs with slices of avocadoes. If preparing in advance: Let the egg rounds cool completely. You
by
Jodie Fitz
can store them in the refrigerator for several days. Or, you can wrap each cooled egg round individually with parchment paper and place them in the freezer in a freezer bag or an airtight container. Heating frozen egg bites: Heat on a microwave friendly dish in the microwave for 1 to 2 minutes. Note: If you use a mini muffin pan or Whoopie pie pan, this recipe yields 12 egg bites. If you use a regular sized muffin tin pan, this recipe will yield 6 egg bites.
How CACFP Keeps Kids Healthy
2020
Covers Major Food Groups
Ages 3-12
Woodland Hill welcomes you to play, cook, create, and invent! Explore nature, tackle design challenges, play with clay, tap into your inner musician, become a reporter, launch rockets and more!
Space is limited. Register today!
Limits Sugars and Starches Exposes Children to New Foods
The Child and Adult Care Food Program allows providers to supply children with nutritious food options.
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