Adapted loosely from macheesm
Makes 6

6 eggs, scrambled
1 tablespoon water
1 cup baby spinach
1/8 cup diced red pepper
6 whole wheat pieces of toast or English muffins

Note: use whatever veggies you want, this is fun way to get your kids involved and customize their own egg patties.
Preheat oven to 350 F. Grease the muffin tin.

Scramble the eggs with a tablespoon of water.
Layer the spinach, red pepper and egg in muffin tin. Divide egg evenly among the muffin tin, about 2/3 of the way filled
Bake for about 20-22 minutes. Be sure to check that the centers are cooked through. If they aren’t, then cook them for a few extra minutes.
If you have trouble releasing the egg patties from the muffin tin, just run a knife around the edges and they should pop out.
They are perfect on their own or as a breakfast sandwich.

I toasted a piece of whole wheat bread and cut out circles with a cookie cutter to make a lovely little sandwich.


The best part, the egg patties freeze great, making a quick on-the-go breakfast easy. Wrap each cooled patty individually in foil and store in freezer.

To thaw: Microwave for 60-90 seconds...some liquid will release so make sure its on a plate.