5 Breakfast Ideas Using a Muffin Tin

No need to fret, the
muffin pan is here. Oh yah, it does much more than muffins and cupcakes. Though, muffins (the healthy kind) are great in the morning, and there is no such thing as healthy cupcake (sorry) but it’s great for dessert! That’s another topic but here’s are five fast and easy breakfast meals using a muffin pan. Here’s the tip: you can freeze a few recipes to support your on-the go lifestyle. 

 

 

Quinoa Omelette

 

I’m a huge fan of quinoa. It’s a grain filled with lots of protein. I pretty much eat it for every dinner. Still not sick of it. Quinoa is easy to make a large batch. My suggestion: save half for dinner and use the rest for the omelette.  Mix the quinoa with egg whites and your favorite herbs. You can have it prepared to scoop into the muffin pans or you can freeze them and pop one or two into the microwave. You’ll love this recipe from 
Ambitious Kitchen:

 

Ingredients: 1 cup uncooked Quinoa 3 large eggs 3 large egg whites 1 cup spinach, chopped 2 tablespoons chopped cilantro 1 small red bell pepper, diced ¼ cup diced red onion 1 ripe avocado, diced ¼ teaspoon salt Freshly cracked black pepper Optional: 1 jalapeño, seeded and diced Optional: 1/2 cup shredded cheese of your choice

Directions

1. Place quinoa and 2 cups of water in a small pot over high heat. Bring to boil, cover, reduce heat to low and cook quinoa for 15 minutes or until all the water is absorbed. Fluff with a fork and transfer to a separate bowl to cool for 5-10 minutes.
2. Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and generously spray the inside of each liner with nonstick cooking spray.
3. In a large bowl, beat together eggs and egg whites. Fold in veggies, onion, avocado, salt and pepper and jalapeño and/or cheese (if adding). Fold in cooled quinoa. Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is set and edges are barely golden brown. Cool in pan for 5-10 minutes then immediately transfer to a wire rack to finish cooling. Store in fridge tightly wrapped or in a container; these will keep for 5-7 days.

 

Do you love oatmeal?

 

Even though, oatmeal is pretty easy to make, it can be a pain to prepare it with all your favorite toppings such an fruit, berries, nuts, etc. I’ve always found slow cooked oats tastier than the instant kind.  Best part, you can freeze the leftovers and nuke it in the microwave. You’ve got the convenience of ‘instant’ oatmeal.  Essentially, you prepare a large batch of slow oats oatmeal. Pour into the muffin pan and use toppings of your desire. Check out this recipe from
Cupcakes and Kale. 

 

Ingredients: 3 cups Chex Gluten Free oats ¼ cup brown or demerara sugar, or to taste 3 cups water 3 cups milk of choice pinch salt Assorted chopped fruit, nuts, chocolate chips, or other toppings

 

Directions

 

Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.

Reduce heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.

Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.

Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.

Cover with plastic wrap and place in the freezer for several hours, or until frozen.

Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.

Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.

Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

 

Bacon Egg Cups

 

This might not be one to freeze however anything with bacon will make me satisfied for the entire day. Plus, it’s an easy and fast way to feed your entire family with the highest success rate. Place a layer of bacon on the rim of the muffin tin, then crack an egg. Heat for 10 minutes. Voila

 

Add to this bacon egg dish with hash brown cups. Great combo. You can throw shredded potatoes into the muffin pan for the basic kind, or add more flavor with this parmesan hash brown cups. 

Ingredients: 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel 3 green onions, chopped (approx. 1/3 cup), both white and green parts 1/2 cup grated Parmesan cheese 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

 

 

 

 

 

 

 

 

 

Pancakes

 

Who doesn’t like them? How about making pancakes in a muffin pan? These are called Pop Up pancakes also known as
German Cupcakes. They are tiny and cute, but I think I would totally eat more than my fair share. It’s like mini donuts, you can’t stop at just one, two, three…maybe 10. 

 

 

 

 

 

 

 

 

Ingredients: 1 cup milk 1 cup flour 6 eggs 1/4 cup melted butter dash salt Preheat oven to 400* and grease your muffin tins

Directions

I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.

Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.

 

 

 

 

 

 

Enjoy your hearty breakfast!