It's getting harder and harder to come up with inventive lunches the kids are willing to take on a regular basis. It seems since peanut butter fell off of the school lunch menu there are few options that my kids don't start to get sick of after a few days in a row. That means I've got to keep changing up the sandwiches I give them, or get inventive in the kitchen.
This latest recipe is so easy to make in batches on the weekend and then send with the kids to school during the week. They absolutely love them and we've added them in to our weekly lunchtime routine. Give them a try and see what your kids think.
12 frozen mini pie crusts
6 frozen broccoli florets, chopped
1/2 cup mozzarella cheese, shredded
Salt and pepper, to taste
Preheat oven to 425F
Allow the pie crusts and broccoli to defrost for a few minutes on the counter
Mix the remaining ingredients together in a bowl with a whisk
Cover a cookie sheet with tin foil and line up the mini pie crusts. Distribute an equal amount of broccoli in each and then pour the egg mixture over top, filling each pie shell.
Place cookie sheet in oven and bake until pie crusts and filling are cooked through and just begin to brown, about 12-15 minutes.
Allow to cool then place in a resealable container in the fridge.
Looking for other great lunch ideas? Check out Tanya's 8 Fun Ways to Break the Lunchtime Lull!