This colorful breakfast helps to add more vegetables to your child’s diet in a convenient way by mixing in spinach with eggs.

• 1/2 cup fresh spinach finely, chopped
• 2 eggs
• 1 tbsp butter
• 1 tbsp milk
• 1-2 slices deli ham, diced
• Salt and pepper to taste

Whisk eggs, milk, salt and pepper. Well-beaten eggs are key in fluffy scrambled eggs. In a medium heat sauté pan, add butter and once it begins to melt, add spinach. Sauté quickly for 1 min and then add ham. Pour egg mixture on top. Let sit for one min before slightly agitating the eggs and tilt the pan to allow runny eggs to find the heat on the bottom of the pan. Gently repeat. Once eggs begin to set, remove from heat and allow the carry over heat to finish cooking the eggs. Serve with a slice of buttered toast and choice of jelly for happy toddler smiles at the breakfast table. This is a perfect size portion for mom and child to share or makes about 3 toddler servings.

Recipe Yields: 2-3 Servings

This recipe is best if served right away.

Spinach is one of the healthiest vegetables around. It is full of vitamins and nutrients.

Slow cooker recipes are life-savers for families with busy schedules.

• 1 whole 16 ounce bag frozen hash brown potatoes
• 1 whole 15 ounce can of black beans drained and rinsed
• 1 cup mild salsa
• 1 cup shredded cheddar cheese
• 6 whole egg
• 1/4 cup milk
• 1/2 cup plan Greek yogurt
• 1/4 tsp salt
• 1/4 tsp pepper

Spray inside of slow cooker with nonstick cooking spray.
Place ½ of the hash brown potatoes in the bottom of the slow cooker. Add ½ of beans and ½ of the salsa. Top with ½ cup of cheese. Repeat the layers.
In a large bowl, beat the eggs, milk, yogurt, salt and pepper.
Pour over the ingredients in the slow cooker, poking holes in the top layer. Then cover and turn on low.

Cook for 5 to 6 hours, until the casserole is set and eggs are thoroughly cooked.

Recipe Yields: 8 Servings

Storage Time: 2 days in the refrigerator

The potatoes in this recipe provide vitamin C, potassium and vitamin B6. Additionally, this dish is a great source of protein, calcium and dietary fiber.

1/4 cup squash puree
3 egg yolks

Using the immersion blender, whip the squash puree into egg yolks. Pour mixture into skillet. Cook on med-high stirring constantly until cooked.  Let cool, then serve.

Squash Puree

1 Acorn or butternut squash
1/2 cup Water

Cut squash in half, lengthwise. Scoop out seeds. Place halves facedown in 9×13 baking pan with ½ in water. Bake at 400 degree F for 40 min. Scoop out squash meat and place in mixing bowl. Puree with immersion blender, adding water until thinned.

• 1 8oz box of frozen spinach
• 1/2 cup breadcrumbs
• 2 egg whites lightly beaten

Beat 2 egg whites. Drain spinach and squeeze as much water out as possible. Put spinach into a mixing bowl. Add breadcrumbs and mix. Fold in 2 egg whites and mix until ingredients become dough-like. Pat dough on cutting board until flat. Cut into shapes of your choice. Bake at 350 degrees for 10-15 minutes until golden brown.

• 1 veggie or whole grain tortilla – fajita or taco size
• 2 slices of deli thin ham
• 1 scrambled egg
• 1/4 cup of shredded cheddar cheese

Load the ham, egg and cheese into the tortilla. Roll up, cut and serve.

This is a nutritious and filling meal for the whole family! Just double, triple or quadruple the recipe, depending on the number of mouths you have around the dinner table.

• 1 slice of whole grain bread
• 1 egg
• 1 cookie cutter shape of your choice
• 1 teaspoon butter

Cut a shape in the center of the bread with your cookie cutter. Butter the bread. Put the bread in a hot non-stick pan. Crack the egg in the center of the bread “shape.” Cook to desired doneness. Flip the goofy egg to cook to desired doneness. Serve.