Summer is officially over around here. My oldest went back to school this week so we are all back to earlier wake ups and packing lunches. The weather is even cooler this week so it feels a bit like fall, although I am sure there will be plenty of hot days still before fall really kicks into full gear. I have been packing lunches all summer for the kids to take to summer camp but something about back to school makes want to step up the lunch packing game. I feel more pressure to make sure their lunches for school are things they want to eat since I want to make sure they have enough energy to keep learning through the end of the school day.
Since I try to pack only really healthy lunches I like to make them as cute and visually appealing as possible so that the kids will find them fun to eat. These egg bears are a great addition to the lunch boxes and the kids love them (as do the adults). There is nothing new about this concept. Eggs are scrambled then baked in the oven with a variety of fillings to make a portable egg dish. But taking that same idea and making it cuter by baking it in silicone molds instead of muffin tins makes it feel like a whole different dish. The eggs end up looking adorable and that makes them fun to eat.
I have a whole collection of different silicone molds that I use for gummy candies so I make different shaped eggs depending on my mood. The kids like them plain or with a bit of goat cheese, but when I make them for me I like to jazz them up with some finely chopped cooked veggies or, when I am feeling lazy, with the smoked chili and garlic salt from Trader Joe’s.
Baked eggs freeze well so I like to make a large batch of these and freeze them. It makes it easy to grab them for a quick snack on the go or throw them into the kids lunchboxes when I need a bit of protein to round out their meals.
This month the theme for the Kosher Connection linkup was brown bag lunch ideas. It has been an absolutely insane week around here so I wasn’t able to get this posted in time for the link up, but be sure to check out the rest of these great recipes for inspiration.
This recipe is more of an idea than a strict recipe. The number of eggs you need depends on the size of your molds. The add-ins can be anything you like. The basic instructions are below but feel free to vary the additions depending on your tastes and mood. I used these bear molds and found that for six eggs I got eight bears. If you have a lot of veggie additions you will end up with more.
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Allergens : eggs
Preheat the oven to 350. Place the silicon mold on a baking sheet and lightly oil it.
Place the eggs and salt in a bowl (or even better a measuring cup with a spout) and beat them lightly until slightly frothy. Pour the eggs into the molds. If using the additions fill the molds only about 2/3 full, then sprinkle in the additions.
Bake for 10-15 minutes, depending on the size of the mold. They are done when a toothpick inserted into the middle comes out clean.
Enjoy warm or at room temperature.