Breakfast On The Go Muffins Recipes

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ON-THE-GO BREAKFAST MUFFINS



On-the-Go Breakfast Muffins image

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

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1 pound bulk Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup canola oil
1 cup shredded cheddar cheese, divided

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.

BREAKFAST ON THE GO MUFFINS



Breakfast on the Go muffins image

This recipe was my adoption of one of my favorite author's, Joanne Fluke book series. I made her original recipe and it was very, very good, but I had to lighten it up a bit, okay, alot. This is such a wholesome good for you recipe, that is absolutely delicious and satisfying!! You will be happy to give to your family!! Hope you enjoy the variations as much as we do!! Enjoy!!

Provided by Didi Dalaba @didicoffeegirl

Categories     Eggs

Number Of Ingredients 9

1 pound(s) bacon, cooked (i used turkey in this picture)
3 1/2 cup(s) all purpose flour
1/3 cup(s) sugar
4 teaspoon(s) baking powder
1 teaspoon(s) salt
2 cup(s) milk
2 large eggs
2 1/2 tablespoon(s) unsalted butter melted
1 package(s) small to medium uncooked eggs (1 dozen)

Steps:

  • Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside. Preheat your oven to 400F. In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside. In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
  • Spray your muffin tins with non stick cooking spray. Fill each muffin tin with batter to measure halfway full. Take your bacon and make a little coral inside the muffin tin, this will be your fence and guide line.
  • Gently break your egg ontop of the batter and INSIDE of the bacon. That is why it's important to use small to medium eggs. Using a tbls measure now, use the leftover batter to gently cover the egg. The batter will spread and puff, so just ensure the egg is covered. Bake for 22-25 till lightly golden. Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru. Store in an airtight container in the fridge... these don't last long, TRUST ME!!! Enjoy!!

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

BREAKFAST-ON-THE-GO MUFFINS



Breakfast-on-the-Go Muffins image

My husband is an Egghead. He loves cooking on his large Big Green Egg (grill/cooker/smoker). He loves coming up with new recipes to cook on it and he likes to research on the Internet other people's recipes and tweak them to make them his own. This is one such recipe. You can make this in the oven or on the grill. He made it last week with diced ham, but I wanted sausage and so that's what this recipe calls for. I have to admit that I much preferred the sausage to the ham version. It's very versatile and easy. You can freeze this and take it each morning to work for breakfast.

Provided by Meg Aguilar @MegMarkR1

Categories     Other Breakfast

Number Of Ingredients 7

1 pound(s) jimmy dean maple sausage, browned
1/2 pound(s) hash brown potatoes, shredded
1 package(s) cheese, shredded (your choice flavor)
12 - eggs
1/2 cup(s) milk, 2%
- salt and pepper (to taste)
dash(es) baking powder

Steps:

  • Grill or oven should be preheated to 350 degrees. If using a grill, it should be indirect heat.
  • Lightly spray (2) JUMBO muffin pans with Pam or lightly grease with oil
  • Whisk egg mixture: 12 eggs, 1/2 cup milk, salt/pepper and dash of Baking Powder.
  • Spoon 1 tablespoon of thawed hash browns in each muffin cup. Spoon 1 tablespoon of browned sausage on top of hash browns in each muffin cup. Spoon 1 tablespoon of shredded cheese on top of sausage in each muffin cup to create a layer (I used 4 cheese Mexican blend, but you can use any shredded cheese you like).
  • Fill each muffin cup with egg mixture. Take a fork and mix each cup individually. If you have extra sausage, you can put more of the sausage on top (do not mix). Put 1 more tablespoon of shredded cheese on top of each muffin cup mixture (do not mix).
  • Bake or grill at 350 for 30 - 45 minutes until fluffy and lightly browned on top and sides. This recipe is very versatile. Next week, we are going to substitute the sausage for crumbled bacon. You can also add onions, mushrooms, bell peppers or green chilies. If you add more layers to it I would recommend using a teaspoon of each rather than a tablespoon so that you don't overfill the muffin pan.

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