Breakfast Bites Recipes

CINNAMON BREAKFAST BITES

Steps:

• Preheat oven to 425°. In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls., In a shallow bowl, combine remaining sugar and cinnamon. Dip balls in butter, then roll in cinnamon-sugar., Arrange in a single layer in an 8-in. cast-iron skillet or round baking pan. Bake until browned and a toothpick inserted in centers comes out clean, 15-18 minutes.

MINI QUICHE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
• Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

EGG BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
• Bake in the preheated oven for 5 minutes.
• Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
• Continue baking until egg bites are set, about 20 minutes.

MAKE-AHEAD BREAKFAST BITES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
• In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
• Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
• Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
• Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

CINNAMON BREAKFAST BITES RECIPE

Steps:

• In a mixing bowl, combine the flour, crushed cereal, 2 tablespoons sugar, baking powder, and salt.
• Then cut in the shortening until mixture resembles coarse crumbs.
• Stir in milk just until moistened. (The mixture is kind of dry, but if it's way too dry add an extra 1 teaspoon of milk so it's all barely moistened.)
• Shape into 1 inch balls.
• In a small bowl combine the cinnamon and 2/3 cup sugar.
• Dip each ball into butter, then roll into cinnamon/sugar mixture.
• Arrange in a single layer in an 8 x 8 baking dish that has been lightly sprayed with non stick cooking spray.
• Bake at 420 degrees for 15 to 17 minutes.
• Makes 2 dozen breakfast bites.