This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://my-disclosur.es/OBsstV
Now that my son is in the midst of his oh so terrible threes, providing healthy meals and snacks that he’ll actually eat has become quite the challenge. Case in point – we had a nice little breakdown yesterday because we offered a ham sandwich for lunch instead of his usual peanut butter fare. Do kids outgrow this? I hope so. My husband and I both love to eat good foods, and seeing our little guy want nothing but starch and peanut butter makes me sad and a little concerned in a slightly paranoid parent kind of way.
But, there’s one meal that we can almost get through without incident, and that’s breakfast! He loves his Grape-Nuts! He loves it crunchy as well as milk-soaked, so now it was up to me to figure out how to incorporate his favorite cereal into a healthy meal or snack option. So, one day, I bundled up LM and headed out to get some fresh air and some Post Grape-Nuts from our local Walgreens. (Find me on Instagram!)
When the boys came home from work/school that day, the big boy and the little boy both got a mini quiche with a Grape-Nuts crust. The big boy devoured it in 3 bites. The little boy took longer, but enjoyed it enough that I checked off the “got some nutrition in him today” box in my head. It’s the little victories, ok?
Now, I don’t know if I can truly call this a quiche, since I think a true quiche is filled with more of an egg custard, but I like just having an egg-y omelette-y one pot wonder in a crust. Does that make it a one-crust wonder? And if it’s a mini quiche, is it now a one-handful wonder? I digress. Anyways, this recipe is pretty simple and you can fill the crust with just about any combination of ingredients that you want. I happened to have ham and onion and cheddar cheese on hand, so that’s what I used. If you have spinach or green onions or peppers, that’ll work too!
- 6 eggs, beaten
- half an onion, diced
- handful of diced ham
- 1/C of shredded cheese
- 2 C Grape-Nuts
- 1/2 C of melted butter
- 1/2 C of milk
- cooking spray
- extra virgin olive oil
- Preheat oven to 350.
- Pour the Grape-Nuts into a coffee grinder or food processor to break up the cereal into smaller pieces.
- Add the Grape-Nuts into a mixing bowl with the melted butter.
- Mix thoroughly so that the cereal is evenly covered in the butter.
- Add the milk into the Grape-Nuts mixture and let it absorb for a few minutes. The mixture should hold its shape when formed into a ball.
- Heat up the extra virgin olive oil in a pan over medium heat.
- Add the onions and the ham.
- Cook for 5 minutes or until the onions are soft. Ham should already be cooked.
- Combine cooked ingredients with beaten egg.
- Season with salt and set aside.
- Grease muffin pan with cooking spray.
- Use an ice cream scoop to scoop out a portion of the Grape-Nuts crust into each muffin cup.
- Press the mixture along the sides to form a crust.
- Place a small amount of egg mixture in each muffin cup. The mixture should go right to the edge of the crust.
- Place muffin pan in oven and bake for 25 minutes or until a toothpick inserted into the egg mixture comes out clean.
- Makes 11.
I know I sort of made up this recipe, but it really works and was really tasty. Out of the 11 mini quiches that were made, I think only 2 made it to the next day. Yup, we’re a family of eaters.
You can serve these hot or at room temperature which would make it perfect for an Easter brunch because who wants to be standing over the stove frying up eggs while everyone else enjoys a mimosa, right? And now that the the days are getting longer, I want dinner to be easy and uncomplicated, preferably made ahead of time, so we can eat and then head out for a walk before it gets dark. Oooh, just thinking of Spring makes me so eager for some warm temps!
If you’d like to make your own for Easter, for breakfast, or (if you’re like me) for dinner, Post cereals will be on sale at Walgreens for $1.99 from March 30 thru April 5 while supplies last.