1. Vegetable Egg And Toast Cups
Ingredients:
3 ounces mushroom, thinly sliced
1 bunch spinach
4 eggs
1 teaspoon olive oil
3 tablespoons red pepper, diced
salt and pepper, to taste
Directions:
2. Using a cookie cutter, or the edge of a glass, cut out a large circle from each piece of bread.
3. Once you have removed the circle from the bread, flatten out each piece with a rolling pin and place into the greased muffin tin cups.
4. Heat the olive oil in a medium skillet over medium high. Cook your veggies until soft and season with salt and pepper to taste.
5. Once done, evenly divide among your muffin cups.
6. Working with one egg at a time, crack an egg over a bowl and drop about half of the egg white into the bow. Pour the remaining egg into one egg cup. Repeat with the rest of the eggs and bread cups.
7. Fill each unused muffin cup about 1/4 full with water. This will stop the muffin tin from scorching in the oven.
8. Bake the egg cups to your desired tenderness. To get them runny will take around 10 minutes.
9. Remove eggs from muffin tin using a knife or spatula. Eat immediately or refrigerate and save for later.
2. Banana and Chocolate Chip Baked Oatmeal Cups
Ingredients:
1/8 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup pure maple syrup
1 cup mashed banana, which is 2 bananas
3 cups rolled oats or old fashioned oats
1 cup 1% milk
1/4 cup melted coconut oil
1 cup mini chocolate chips
cooking spray
Directions:
2. In a bowl combine the cinnamon, nutmeg, baking powder, rolled oats and salt.
3. Crack the 2 eggs in another bowl. Whisk together the eggs with mashed banana, maple syrup and vanilla until the ingredients are smooth.
4. Slowly whisk in coconut oil and milk.
5. Pour the egg miix into the rolled oat mix. Stir together until the oats are covered and moistened.
6. Add in the chocolate chips slowly, stirring as you pour them in.
7. Spray a muffin pan with your preferred cooking spray and divide in the oatmeal mixture amount the 12 muffin tins. Press the mixture down with a spoon until there is a little bit of liquid on the top of each muffin.
8. Bake for 30 minutes or until the tops are brown.
9. Let cool for 5 minutes and then enjoy.
3. Breakfast Sandwiches
Ingredients:
Cheese — whatever type you like, we used cheddar
12 english muffins
Olive oil or butter
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Directions:
2. Lightly oil each muffin tin with butter or spray oil.
3. Crack an egg in each muffin space.
4. Put the eggs in the oven for 10-15 minutes. If you are eating them right away, you can leave them runny. If you are freezing them, you may want to let them get harder because they will be easier to freeze.
5. While the eggs are cooking, grate your cheese.
6. After 10-15 minutes, check the eggs. Once they are cooked to your desire, take them out of the oven. Set aside.
7. Cut up all your english muffins and place on baking sheet. Put them in the oven for about 10 minutes.
8. Once your english muffins are done, you are reading to assemble your english muffins. Put an egg in a muffin and cover with cheese.
9. If you are freezing, place all of the muffins on a baking sheet and put them in the freezer uncovered and unwrapped for about an hour. After an hour, freeze individually.
4. Breakfast Granola Cups
Ingredients:
1/2 cup wheat germ
1/4 cup flax seed
1/4 dried cranberries
1/4 dried almonds
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup molasses
1/4 teaspoon cloves
Directions:
2. Heat until butter is melted and all the ingredients are combined. Remove from stove and add in vanilla.
3. In a different bowl, stir together the wheat germ, flaxseed, almonds, cranberries and oats.
4. Pour liquid from sauce pan over the oat mix and stir until everything is combined and the oats are coated.
5. Put in the fridge for 30 minutes to cool. Preheat oven to 325 degrees F.
6. After 30 minutes, grease a muffin tin with your preferred cooking spray.
7. Fill each muffin cup 2/3 way full.
8. Press in the middle of each cup to form an indentation in the center that looks like a little bowl. Do this for each muffin, washing your hands off in between muffins if they are sticky. This will be where the yogurt sits at the end so they do not have to be perfect.
9. Place the bowls into the oven. Cook for fifteen to seventeen minutes, until the oats are cooked thoroughly.
10. Let cool before removing from tin.
11. You can store these in an air tight container. When you’re ready to eat, just pull one out and fill with yogurt. Top with berries or other toppings.
5. Ham And Cheese Quinoa Cups
Ingredients:
2 egg whites
1 cup zucchini, shredded
1 cup cheddar cheese, shredded
1/2 cup ham, diced
1/4 cup parsley, chopped
2 green onions, chopped
2 tablespoons grated parmesan cheese
2 cups cooked quinoa
salt and pepper to taste
Directions:
2. Cook quinoa according to package instructions.
3. Combine all the ingredients in a mixing bowl and combine.
4. Spray a muffin tin with your choice of non-stick cooking spray.
5. Spoon mixture into each cup. Bake for 25-30 minutes, until the edges are golden brown. Let cool for at least 5 minutes before eating.
5. To freeze, place baked cups on a baking sheet and freeze until they are solid throughout. Then transfer into a freeze bag. Microwave for 30 seconds to heat up.
6. Peanut Butter Cereal Cups
Ingredients:
2 tablespoons butter
1/2 cup peanut butter
5 cups Cheerios cereal (you can use whatever kind you want)
1 1/2 tablespoons french vanilla yogurt
1/3 cup white chocolate chips
Directions:
2. Grease your muffin tin. Then press your mixture onto muffin tin. Press each cup of cheerios down until they are well packed.
3. Allow them to cool completely, which should take about 15 minutes. You can also put them in the fridge to speed up the cooling time.
4. Remove from muffin tin. Place on plastic wrap or parchment paper.
5. In a microwave safe bowl, melt the chocolate chips and yogurt until they have just melted. Stir until smooth and put it in plastic bag. Snip a corner off the bag and drizzle over each cereal cup.
6. Allow drizzle to cool and then you are ready to eat and store. You can store these in cupcake wrappers or in plastic bags.
7. Frozen Granola Berry Bites
Ingredients:
1/2 cup granola (you can make your own or use store bought kind)
3/4 cup yogurt
Directions:
2. Divide your berries evenly on top of the granola.
3. Spoon one tablespoon of yogurt on each muffin.
4. Tap each muffin a couple times to remove any air pockets.
5. Sprinkle remaining granola on top.
6. Cover and freeze for at least three hours.
7. After they are done freezing, remove them from the pan by dipping the bottom of the pan in a bowl of hot water for a few minutes. Then pop them out and serve or refreeze them for later.
8. Scrambled Egg Hash Brown Cups
Ingredients:
1 20 ounce package hash brown potatoes
1 tablespoon butter
10 thick slicked bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
1/2 cup milk
salt
Directions:
2. Grease 12 muffin cups. Divide potatoes evenly among them. Press onto the bottom of cup and side to form a cup.
3. Bake hash brown cups for 18-20 minutes, until they are lightly browned.
4. While baking, whisk your eggs milk and salt together. In a large pan, heat your butter on pan and pour in egg mixture.
5. Scramble eggs until they have thickened. Stir in bacon and 3/4 cup of cheese.
6. When hash brown cups are done, evenly divide eggs among the 12 cups.
7. Sprinkle with remaining cheese.
8. Bake together for 305 minutes, until cheese is melted. Let cool for five minutes before removing from pan
9. To freeze, wait until they have completely cooled, then seal in freezer bags. Microwave to reheat.
9. Grain Free Pancake Muffins
Ingredients:
1/2 cup plain whole milk yogurt
3 tablespoon sweetener
1 3/4 almond flour
1 teaspoon vanilla extract
1/4 teaspoon apple cider vinegar
3 large eggs
1/2 teaspoon baking soda
1/2 cup frozen fruit of choice
pinch of salt
Directions:
2. Line 8 muffin cups with parchment papers or greasing spray of your choice.
3. Add butter, sweetener, yogurt, vanilla and apple cider vinegar to a blender. Then add baking soda, almond flour and salt. Blend on low until combined.
4. Pour in eggs and blend on low for another 15 to 20 seconds. Then turn the blender up to high and blend for 20 to 30 seconds, until eggs are thoroughly mixed into the batter.
5. Add all the frozen berries except 2 tablespoons to the blender and stir by hand until the berries are incorporated. Do not bled.
6. Pour the batter in 8 muffin tins and place the remaining berries on top each muffin.
7. Let the muffins bake for 15 to 18 minutes, until they are slightly browned. Stick a fork in the middle of one muffin and if it comes out clean, the muffin is done.
8. Remove and let cool in pan for a couple minutes, then transfer to a wire rack to cool completely.
10. Baked French Toast
Ingredients:
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons cinnamon
1 to 2 teaspoons vanilla extract
3 large eggs
6 slices whole grain bread, diced into bite size cubes
Maple syrup, for serving
Directions:
2. In a mixing bowl, add in eggs, milk, brown sugar, granulated sugar, cinnamon and vanilla and whisk to combine the ingredients thoroughly.
3. Add in the diced bread and toss with a spoon to coat each piece evenly. Let the bread rest in the bowl for 3 – 5 minutes, or until most of the liquid is soaked up.
4. Evenly distribute the bread and any batter among 8 cavities in the prepared pan. Each muffin should be 3/4 full. Pieces should lay flat because any pieces that are jutting up will be prone to burning.
5. Bake for about 25 minutes or until tops are golden brown, the coating mixture is set and the bread is dry.
6. Allow the french toast to cool for about 10-15 minutes on top of wire rack before removing them.
7. Serve with syrup or other toppings.
What’s your go to breakfast food? Some people prefer something sweet and some people prefer something a little more savory. For some, it might depend on the day. One day you may be in the mood for french toast whereas the next day you’re all about pancakes. This list offers options for both the people that enjoy the sweeter side and people that enjoy a heartier breakfast. Plus, the muffin tins makes them easy to freeze, portable and cute. What’s your favorite recipe on this list? Tell us in the comments! Please SHARE this with your friends and family.