My kids are both obsessed with cracking eggs. They will hear me cracking eggs from far off distances and come running… “I want to crack the egg, I want to crack the egg!” I’m super OCD so I hate letting them do it, ha! It makes them so happy though so I have to fight through that urge to say no and let them have their fun :). Why do they love it so much? I suppose it is pretty satisfying, especially when you can nail down the one handed egg crack. I don’t think either of them has yet to crack one without getting some egg shell into the bowl but practice makes perfect. My son has been making this breakfast since he was about two when I let him crack his first egg. It’s a super quick, easy, yummy AND healthy breakfast, all the things! Ingredients can vary so much, you can swap up the fruit, types of milk you might use or sweeteners you prefer. You can make it really healthy, or jazz it up and make it pretty decadent. This is my basic recipe:

• 1 or 2 eggs
• 1/4 cup almond flour OR gluten free oats
• handful blueberries & raspberries (we use frozen or whatever frozen fruit we have on hand)
• heaping tablespoon of full fat greek yogurt (plain or vanilla or you can omit if you are dairy free)
• splash of milk, any type – dairy, almond, soy, flax etc
• dash of cinnamon
• tablespoon of maple syrup or honey
• teaspoon vanilla

Using a large mug, put eggs in first and beat well with spoon. Next add all remaining ingredients and mix thoroughly. Place in microwave and cook for 2 minutes. If you use two eggs instead of one it may take a little longer than two minutes but you should have a pretty firm souffle/muffin at this point, if not, throw it back in microwave for 20 second intervals until cooked through. Some add ins I would consider: flax seeds, hemp seeds, cream cheese, brown sugar, granola, coconut, bee pollen, bananas, walnuts. So many possibilities!