2 minute read
Let’s Cook
Let’s Cook! Small bites, lots of flavor
Bring 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. Get more recipes from Jodie Fitz through the Price Chopper Cooking Club at pricechopper. com or visit www.jodiefitz.com.
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by Jodie Fitz
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
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 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.
Open House March 28 1-3 pm
HowCACFPKeepsKidsHealthy
2020
Ages 3-12
Woodland Hill welcomes
you to play, cook, create, and invent! Explore
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June 22 - August 21
Woodland Hill Montessori School 100 Montessori Place • North Greenbush 518.283.5400 woodlandhill.org
Covers Major Food Groups
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