Breakfast Muffins Make Ahead Recipes

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MAKE-AHEAD BREAKFAST MUFFINS RECIPE



Make-Ahead Breakfast Muffins Recipe image

Breakfast Egg Muffins - Melted Cheese, Warm Eggs and Bacon Piled on an English Muffin! Make Them Ahead, Warm Up and it's the Perfect Grab and Go Breakfast for on the Run!

Provided by Julie Evink

Categories     Breakfast

Time 20m

Number Of Ingredients 11

1 dozen Hard-boiled Eggs (Peeled & Chopped)
2 c. Shredded Cheddar Cheese
1 c. Real Mayonnaise
10 slices of Bacon (Fried and Chopped)
1/2 T. Dijon Mustard
1/2 t. Garlic Powder
1 T. Worcestershire Sauce
1/4 t. Pepper
1/2 t. Salt
1 dash of Cayenne Pepper
1 dozen English Muffins (Split in half)

Steps:

  • Combine hard-boiled eggs with all other ingredients, except for english muffins. Leave in sealed container in the fridge overnight.
  • In the morning, heap egg mixture onto english muffin haves and broil in the oven for 4-6 minutes, just until the tops start to turn brown and cheese gets bubbly. Serve immediately.
  • The egg mixture also makes a divine egg salad if you serve it cold!

Nutrition Facts : ServingSize 12, Calories 581 kcal, Carbohydrate 27 g, Protein 23 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 248 mg, Sodium 835 mg, Fiber 1 g, Sugar 1 g

MAKE AHEAD EGG MUFFINS



Make Ahead Egg Muffins image

Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.

Provided by Holly Nilsson

Categories     Breakfast

Time 32m

Number Of Ingredients 6

1 pound ground sausage (or ham)
12 large eggs
½ red pepper (diced)
3 tablespoons onion (minced)
1 cup cheddar cheese
½ cup mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • Brown turkey sausage over medium high until no pink remains.
  • Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
  • In a large bowl combine eggs, and salt & pepper to taste. Pour egg mixture over the sausage in each well.
  • Bake 22-25 minutes or until set.
  • Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Nutrition Facts : Calories 155 kcal, Carbohydrate 1 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 377 mg, ServingSize 1 serving

BREAKFAST MUFFINS (MAKE AHEAD )



Breakfast Muffins (Make Ahead ) image

If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea.

Provided by Tisme

Categories     Breakfast

Time 45m

Yield 18 Muffins

Number Of Ingredients 11

1 1/2 cups cereal, Sultana Bran
3/4 cup boiling water
2 2/3 cups self-raising flour
1 cup brown sugar
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/2 cup natural yoghurt
1/2 cup canola oil
1/2 cup apricot, soft and juicy chopped
1/2 cup chocolate chips, milk

Steps:

  • Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
  • Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
  • Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
  • Pour mixture into an airtight container and refrigerate overnight or for up to one week.
  • On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
  • Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
  • Serve warm or cold.

HEALTHY BREAKFAST EGG MUFFINS



Healthy Breakfast Egg Muffins image

Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 40m

Number Of Ingredients 12

1 cup lightly packed baby spinach (chopped)
3/4 cup finely diced red bell pepper (about 1 small pepper)
3/4 cup finely diced green bell pepper (about 1 small pepper)
3/4 cup quartered cherry tomatoes ( or grape tomatoes, about 1 cup whole tomatoes)
6 large eggs
4 large egg whites
1/4 teaspoon kosher salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch ground black pepper (or cayenne pepper if you like a little kick!)
1/4 cup crumbled feta cheese (plus additional to sprinkle on top)
Optional toppings: avocado (salsa, hot sauce, freshly chopped parsley)

Steps:

  • Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
  • In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
  • Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g

EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

25 MAKE-AHEAD BREAKFASTS FOR BUSY FAMILIES



25 Make-Ahead Breakfasts for Busy Families image

These make-ahead breakfast recipes are perfect for busy mornings! From coffee cake to breakfast sandwiches to quiche, these easy dishes will start your day off right.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 25

Incredible Fluffy Overnight Buttermilk Pancakes
Make-ahead Banana Bread Coffee Cake
Triple Berry Overnight Oats
Make-Ahead Breakfast Sandwiches
Overnight Sausage Breakfast Casserole
Make-Ahead Carrot Cake Baked Oatmeal
Peanut Butter Banana Oatmeal Breakfast Bars
Apple Hand Pies
Freezer Breakfast Burritos
Make-Ahead Fruit u0026amp; Yogurt Breakfast Parfaits
Spinach and Bacon Quiche
Chocolate Peanut Butter Granola Bars
Baked French Toast Casserole
Apple Cinnamon Overnight Oats
Banana Nut Overnight Oats With Walnuts
Make-ahead Banana Nut Baked Oatmeal Cups
Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta
Make-Ahead Breakfast Frittata Muffins
Ham and Cheese Breakfast Casserole
Cinnamon Raisin French Toast Bake
Vegan Breakfast Grain Bowls
Healthy Apple Pancakes
Oven Roasted Breakfast Potatoes
Banana Breakfast Cookies
Blueberry Pancake Breakfast Squares

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a quick breakfast in 30 minutes or less!

Nutrition Facts :

MAKE AHEAD BREAKFAST FRITTATA MUFFINS



Make Ahead Breakfast Frittata Muffins image

Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.

Provided by Madison | A Joyfully Mad Kitchen

Categories     breakfast

Time 42m

Number Of Ingredients 7

10 eggs
1 cup of milk
1 red bell pepper, diced
1 cup of cubed breakfast potatoes
1/2 cup shredded cheddar or Mexican blend cheese
1/2 cup diced ham
1 handful of spinach, ripped or chopped into small pieces

Steps:

  • Preheat oven to 350 degrees. Grease a muffin tin and set aside.
  • Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
  • After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
  • Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you?re pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
  • Bake in the oven at 350? for 32 minutes, or until eggs are set. The egg muffins are cooked when the eggs are ?set? meaning they have cooked solid. The egg muffins shouldn?t be liquid or jiggle if you shake the muffin tin.
  • Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
  • Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
  • If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you?re storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in an glass storage container for up to 4 days.

Nutrition Facts : Calories 122 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 muffin, Sodium 202 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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