10 Easy Hot Lunch Ideas

Find easy ideas for packing or serving hot lunches to kids at home or at day care, preschool, or elementary school. Below is the method for making super quick veggie scrambled eggs. The other ideas are in the Notes for your reference.

Course lunch

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 214kcal

Author Amy Palanjian

Equipment

Ingredients

1 teaspoon unsalted butter
1 egg, lightly beaten
¼ cup shredded cheddar cheese (or other preferred cheese)
¼ cup loosely packed chopped spinach

US Customary - Metric

Instructions

Warm a nonstick or cast-iron skillet over medium heat. When warm, add the butter and swirl with a spatula to melt.
Add the egg and let set for about 30 seconds or until parts of it start to turn opaque. Move gently with a spatula to allow the uncooked parts to run underneath.
When the egg is almost cooked, add the cheese and spinach. Stir to melt and wilt.
Serve or pack in a thermos with salad, fruit, and crackers as desired.

Notes

You can make the eggs up to 3 days ahead and store in an airtight container in the fridge. Warm to pack or serve.

And here are the other ideas for easy reference.

Egg Muffins with Crackers
Alphabet Soup
Leftover Pancakes with Veggies and Applesauce
Breakfast Burrito and Fruit
Pesto Pasta and Fruit
Pizza Lunchable
Mac and Cheese with Peas, Muffin, and Fruit
Pizza Muffin, Yogurt Tube, Fruit

Nutrition