Still eggs, but maybe in a way the kids will like.
Green Eggs & Ham
I like frozen greens. Not sure if it’s an Italian thing (Giada DeLaurentis uses a lot of frozen spinach) or a 1950s thing, or just a single person thing (fresh greens go bad really quickly).
Take about 5 oz by weight frozen greens (spinach, collards, mustard) and put them in a colander to drain. When they’re fully defrosted, pick up with your hand, squeeze any remaining water out, and place in blender. Pulse to get them started.
Add three eggs to blender. Blend until greens are incorporated evenly into the eggs.
Shred about 2 oz of sliced ham. Put in blender and blend for a few seconds.
You can cook this as a scrambled egg dish, but I did it in a muffin pan. Pour the mixture into the muffin pan.
Take another 2 oz of sliced ham and slice it into 6 pieces. Top “muffins” with each of the pieces of ham.
Bake in a pre-heated oven at 350F (177C) for 30 minutes. Take out of oven and let them rest. I have a cast iron muffin tin, so they continue to cook quite a bit. If you’re using a lighter metal, or silicone, you might want to leave them in the oven for a few more minutes.
When they’ve cooled enough to handle, plate and top with some Parmesan cheese. (Optional) Other toppings: hot sauce or salsa.
If you make a bunch of these ahead of time, you can freeze them, then reheat in microwave, or if you like cold eggs you can put them in a bag and they'll be defrosted by lunch.
Also, there really isn't any reason why some foods are for breakfast and some for supper. It's all food, and anything you can eat for one meal, you can eat for another.