Kids as young as 3 years old can help make this healthy breakfast dish. 4 servings.

4 ramekins, clean scissors, cookie sheet

8 small spinach leaves

1 large piece of ham

8 cherry tomatoes

4 Eggland’s Best Eggs

1 – 8 oz. package Tillamook Colby Jack Shredded Cheese

4 slices of Whole Wheat Honey Bread

Land O’ Lakes Spreadable Butter

Have the grown-up helper preheat the oven to 350° F. Put a small dab of softened butter on a paper towel and rub the inside of each ramekin. Place on a foil lined cookie sheet.

With the scissors, cut the ham and spinach into short strips and place evenly into the ramekins. Put the 8 cherry tomatoes into a small bowl and squish with clean fingers. Pour tomatoes and juice evenly into each ramekin. Break one egg into the bowl and remove any shells with a spoon. Then gently pour the egg into one ramekin. Repeat for next three ramekins.  Sprinkle shredded cheese evenly on top of each ramekin.

Have the grown-up put the cookie sheet with ramekins in the pre-heated oven and bake for 15 to 20 minutes until the egg white has set. Cool for about 5 minutes and place each ramekin on a plate. Just before serving, toast and butter the bread and add to the plate.