Scrambled Egg Cupcakes
Delicious, bite-sized and easy to make are three things that lend themselves well to good school lunches. This meal has all three. They're like mini quiches, without the crust and made in muffin pans. Egg is the main ingredient, making it an inexpensive fix. And with so many varieties and ingredients you can include -- like broccoli, cheese, bacon, ham, sausage, spinach or peppers -- it's easy to please a picky eater. Plus, one batch can be used for several lunches, so you can make up a pan on Sunday and pack them throughout the week.
Just whisk three eggs with a quarter cup (50 ml) of milk and pour into greased muffin cups. Then sprinkle in the other ingredients -- cheese, meat, veggies, spices -- and bake for 13 minutes at 350 degrees F (180 degrees C).