If someone asked me what my favourite food was, there is no question what my answer would be. You guessed it—eggs.
There are so many delicious foods out there that I love, but none that measure up to the greatness of eggs. They brighten up any meal and add delicious flavour and texture to any dish. Not to mention they are one of nature’s most perfect foods, boasting 14 important nutrients including 6 grams of high quality protein. Whether breakfast, lunch or dinner, eggs are definitely our family’s number one, go-to ingredient. And one that I feel really good about serving to my kids (for more reasons than just its nutritional benefits).
Why I LOVE that my kids love eggs
Thankfully, when it comes to my love of eggs, the apple doesn’t fall far from the tree. My kids love eggs too! As a mom and a registered dietitian, serving eggs gives me the peace of mind knowing that my kids are eating a powerhouse of nutrition that will keep them satisfied and energized for hours, not to mention the fact that they are easy to prepare, inexpensive and versatile. You really can’t go wrong!
Because eggs are so easy to work with, I often let my kids help out with egg dishes. Although it may take a bit longer (ok, and it’s a bit messier), the benefits are many. Including kids in the kitchen teaches them the invaluable skill of cooking, helps them understand where their food comes from, and makes it more likely that they’ll actually eat the food!
I also find that it’s a great way to spend quality time with my kids, and I love watching their confidence grow as they become more independent in the kitchen.
For World Egg Day, my three-year-old daughter, Lylah, and I made these delicious Easy Egg and Banana Mini Muffins (with heart-shaped strawberries on top).
As we made them, I taught her about World Egg Day and how lucky we are to have such generous egg farmers who share eggs with people all over the world. Because Lylah is learning about sharing, she decided that her muffins were perfect for sharing with her friends and family (and it turns out that everyone loved them, including her baby brother!).
Egg and Banana Mini Muffins (perfect for sharing)
- 3 ripe bananas, smashed
- 6 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/3 cup rolled oats
- 7-8 fresh strawberries, sliced
- Preheat oven to 375 F
- Grease a 24-cup mini muffin tin (or 2 12-cup mini muffin tins)
- Mash bananas and add eggs, whisking together with a fork until blended
- Add vanilla, cinnamon and oats, combine well.
- With a tablespoon measure, carefully spoon mixture into the greased muffin tin and top each with a sliced strawberry
- Bake at 375 F for 12 minutes or until set.
- Allow to cool for about 10 minutes and enjoy!
This post may contain affiliate links. View our policy.