This morning, Walker wanted pancakes and Matthew wanted eggs. I had no energy to stand at the stove, or the desire to dirty up a million dishes, so I pulled out the muffin pans.  I mixed up some pancake mix using the “just add water” box of funfetti in the fridge, lined the muffin pan with these AMAZING silicone liners that James found on Amazon, filled each cup with the mix, and popped it in the oven. I did the same with the eggs, only I  decided to sneak in some veggies since Matthew is the pickiest eater. The fun thing about “egg muffins” as my kids call them, is that there is no recipe. You just add anything you want, and they always come out amazing. I always add bacon bits, shredded cheese, any chopped onions or bellpeppers we may have left over from the night before, shredded ham…literally anything. And guess what? Matthew Linkin- the kid that eats NOTHING and thoroughly inspects his food before even considering eating it- has never turned down an egg muffin. I mix all the ingredients together, add a little water, salt and pepper, and pour into the silicone molds in the muffin pan. I then threw them in the oven with the pancake muffins. Everything in this house gets baked at 350 (by me anyways 😂), and it took about 15-20 minutes for these to bake this morning. (The pancakes were done a few minutes before the eggs.) When they are finished, take them out, dump them out of the silicone liners, and let them cool for a few minutes. So far, Walker has eaten 3 pancake muffins, and Matthew is on number 4 of the egg muffins. He also has no idea he’s eating tomatoes, onions, and peppers. Easy to make, very little clean up, Walker is happy, and Matthew is getting in some veggies. I’d say win-win-win-win!!