My son is not a big breakfast eater on school days, because it is simply too early for him to get a lot of food in. I do think it is important to try to get some good protein into him before school, so I made these Mini Egg Muffins, which are actually not muffins at all. They are frittatas baked in mini muffin pans. This makes it easy to reheat one or two in the microwave. They are small enough that he can eat one quickly with some fruit or yogurt.

This particular one has potatoes and zaatar as the add in ingredients – potatoes for some carbs, and zaatar because in the Levant region, zaatar is considered brain food. It is very common for children to have zaatar for breakfast before exams, or to take zaatar sandwich in their lunchbox.

Mini Potato Zaatar Egg Muffins

1 tablespoon cooking oil
1 small potato, diced small
salt to taste, a pinch or two of cumin

5 eggs
2 tablespoons milk
1 teaspoon zaatar

shredded mozzarella

Preheat oven to 350 degrees.

Heat oil in small skillet. Add potatoes and cook over medium heat until potatoes are completely cooked through. You might need to add a bit of water if it starts to brown faster than it cooks.

Meanwhile beat eggs, milk, zaatar, and salt and pepper to taste.

Spray 9 mini muffin cups with nonstick spray. Portion some potatoes in the bottom of each cup, roughly equally.

Pour beaten eggs over the potatoes, again, trying to be as equal as possible. Add some mozzarella on top of each.

Bake 12-15 minutes.