Breakfast Muffins To Go Recipes
ON-THE-GO BREAKFAST MUFFINS
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
EASY BREAKFAST EGG MUFFINS
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
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
BREAKFAST MUFFINS TO-GO
Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.
Provided by Dan Churchill
Categories Quick Breads
Time 30m
Yield 6 Muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
- In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
- In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
- Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
- To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.
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