Breakfast On The Go Muffins Recipes

ON-THE-GO BREAKFAST MUFFINS

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.

EASY BREAKFAST EGG MUFFINS

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.

BREAKFAST ON THE GO MUFFINS

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!!

BREAKFAST-ON-THE-GO MUFFINS

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.