Whilst I changed my own diet and thereby my breakfast habits more than 2 years ago, my family’s breakfast hasn’t followed suit. So cereal and bread still feature on the menu. And yet, I’ve become more and more aware of the fact that when my kids have a breakfast laden with sugar*, they become completely hyper.
(*Cereals and bread are highly processed starchy carbs that become glucose once it’s gone through the digestion process)
So I have stopped buying cereal (still bread occasionally, but I stick to good quality sourdough, which is somewhat better) and I have started serving them with breakfast similar to mine. So here come sausages, bacon, eggs and vegetables (usually carrot and cucumber sticks). Once they even talked about “lunch” before correcting themselves, but essentially they are now eating “lunch food” at breakfast. Sweet breakfasts are actually a fairly modern invention and in a lot of cultures, people eat the same thing at breakfast than at other meals.
The title is also misleading, as I never “sneak” vegetables in. I think it’s important that children know what they are eating and where it comes from. Changing habits and taste buds can take a while, so don’t despair if your children push back on the food offered. But keep offering it.
Long intro for this new recipe, but something I whipped together in a very short time.
Egg & vegetable muffins!
These can be served warm or cold and make a great snack during the week too!
Makes about 12 small muffins
Prep time: 5 mins; Cooking time: 12 mins; Oven temperature: 180 degrees
2 (medium) carrots, grated
1 courgette, grated
2 tbsp olive oil
4 bacon rashes (optional)
Pan fry the vegetables in olive oil until soft
Scoop a tbsp of vegetables into a muffin tins
Beat the eggs into an omelette
Season with a bit of salt
Pour the egg mixture on top of the vegetables
In the warm oven (180 degrees), for 10-12 mins until the “muffins” have turned golden
IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior