BREAKFAST CEREAL CUPCAKES TO GO
These are great for the kids to grab and go to school with. They are also fun for the kids to make themselves.
Provided by Karen From Colorado
Categories Breakfast
Time 13m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Lightly grease muffin pans.
- Microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
- Add marshmallows, stirring to coat.
- Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
- Add cereal; mix well to coat.
- Press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
- Cool and remove from pans.
- Frost just before serving if desired.
- Decorate as desired with the candy sprinkles.
- Store unfrosted cupcakes wrapped in a cool dry place.
Nutrition Facts : Calories 115.6, Fat 2.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 106.2, Carbohydrate 23.1, Fiber 0.3, Sugar 13.6, Protein 0.8
HOT BREAKFAST TO GO
Feed the family a substantial, hot breakfast, fast. Keep these in the freezer for inexpensive zap-and-run convenience! Adapt the recipe to your tastes, dietary needs. Try another variety of cream soup, such as cheddar cheese. Sub diced beef or ham for the sausage, cubed potatoes or broccoli for the veggies, tortillas or English muffins for the pita.
Provided by KyanaBelle
Categories Breakfast
Time 50m
Yield 24 Pockets, 12-24 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs.
- Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
- Add sauteed veggies and meat to egg-soup mixture.
- Scramble egg mixture until just slightly less cooked then you normally like your eggs.
- TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
- Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
- TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
- TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another.
- TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
- Place filled pockets (or burritos or sandwiches) in freezer.
- Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
- To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
- You WILL need to experiment with the reheating time as microwaves can and do vary greatly.
- Makes 24 hot breakfasts to go.
- You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
- A third of the recipe would serve 4-8, depending on your family's appetite.
Nutrition Facts : Calories 588.5, Fat 33, SaturatedFat 13.2, Cholesterol 384.2, Sodium 1397.7, Carbohydrate 40.5, Fiber 1.6, Sugar 2.8, Protein 30.6
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