Recipe: Mini egg frittatas

"Breakfast is the most important meal of the day."

I'm sure you probably heard it from your own parents. I know I did and, years later, I'm now the one saying it to my children ... the ones who are sleepy, frazzled, and grumpy at 6:45 am. The ones who also insist "I'm not hungry" as we try to get moving early each morning.

Children who eat breakfast are more likely to get fiber, calcium, and other important nutrients. They also tend to keep their weight under control, have lower blood cholesterol levels and fewer absences from school, and make fewer trips to the school nurse with stomach complaints related to hunger.

Here's an easy recipe to make ahead of time to fuel your lil' chefs with veggies and protein to help them make it through the day. Prepare it ahead of time the night before, and pop in the oven the next morning, or bake ahead and just reheat the next morning! Enjoy!

Any veggies and fillings you like (an easy way to sneak in those veggies early in the day!)

Heat oven to 375 degrees. Beat eggs, milk, salt and pepper in medium bowl until well blended. Add cheese and any fillings.  Mix well.  Spoon into mini muffin pan coated with non stick spray.  Bake about 12 minutes until the centers are set!  Makes about 18 mini frittatas. Enjoy!