• 3/4 cup skim milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup chopped Brussels sprouts (fresh or frozen)
  • 3/4 cup egg substitute
  • Pinch of black pepper
  • Pinch of salt
  • Cooking spray
  • Cutting board and knife
  • Mixing bowl
  • Measuring cups and spoons
  • Muffin tin
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop Brussels sprouts into bite-size pieces and place in microwave-safe dish with 1 teaspoon water.
  3. Microwave for 2-3 minutes or until soft and set aside.
  4. Combine egg substitute, milk, black pepper, and salt in mixing bowl.
  5. Spray muffin tin with cooking spray.
  6. Pour egg mixture into muffin tins, filling each tin 2/3 full.
  7. Top each with 2 teaspoons of Parmesan cheese.
  8. Sprinkle a few Brussels sprouts halves into each tin.
  9. Place tin in oven and bake for 30 minutes.

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