We have a cute little cookbook called Kids Cooking. I can’t remember where I got this cookbook, but it’s the perfect size for little hands. Plus, it’s a board-type book so the pages are tough-enough to handle kids looking through the recipes without tearing the pages. Each recipe features a beautiful photo of the food along with an ABC list and pictures of the necessary ingredients.
This cookbook is perfect for my very picky daughter, Zoe, who can look at a recipe and see immediately what ingredients she likes and doesn’t like – “I’d like this one but can you leave out the nuts cause I don’t like nuts?”
Yesterday during the very long Shabbos, Zoe was spending some time with the Kids Cooking Cookbook picking out what food she wanted for the upcoming week. One of her favorites was this Breakfast in a Cup recipe so I agreed to make it for her this morning minus the diced mild green chiles and the diced pimientos – 2 food items that she does not like and I didn’t have anyway so it worked out well for both of us.
If you happen to have this cookbook, this recipe is on page 6. If you don’t have the book, I found the same version of Breakfast in a Cup on the Taste of Home Web site or here’s the recipe along with my substitutions in italics:
Breakfast in a Cup
- 3 cups cooked rice (I made 2 batches – One with 2 cups of plain rice and another with 1 cup of the spinach rice I had leftover from Broiled Sweet and Spicy Salmon from Friday night dinner)
- 1 cup shredded cheddar cheese, divided
- 1 can (4 ounces) diced mild green chiles (I skipped this one)
- 1 jar (2 ounces) diced pimientos, drained (I skipped this one)
- 1/3 cup skim milk
- 2 eggs , beaten (I actually used 4 eggs. 2 for the plain batch and 2 for the spinach batch)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable cooking spray
Combine rice, 1/2 cup cheese, chiles, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees F for 15 minutes or until set. I actually baked for 18 minutes total.
As mentioned above, I left out the chilies and pimientos. I also mixed up 2 separate batches – 1 with plain rice and 1 with a cup of leftover spinach rice. I tried to divide the ingredients this way: 2/3 in the plain rice and 1/3 in the spinach rice, however, I ended up adding 2 eggs to both and a bit of extra milk to the spinach mixture because it seemed a little dry.
It’s a very filling way to start the day and easy for kids to pick-up with hands and eat. Give it a try and let me know what you think.
Tip: Breakfast cups may be stored in the freezer in a freezer bag or tightly sealed container. To reheat rozen breakfast cups, microwave each cup on hig for 1 minutes.
Favorite recipe from USA Rice.