Easy Breakfast Muffins Food

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 MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
• Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

EASY AMISH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat together ½ cup sugar, oil, egg, and vanilla.
• In another mixing bowl, combine flour, baking powder, salt.
• Add flour mixture and milk alternately to egg mixture, mixing after each addition, just until combined.
• Fill greased mini muffin cups 2/3 full with batter. Bake for 15-20 minutes or until done.
• Meanwhile, in a shallow bowl, place the melted butter. In another shallow bowl, combine the remaining ½ cup sugar and cinnamon.
• When the puffs are done, remove from cups, and while still hot, roll the tops in melted butter and then in the cinnamon sugar.

EASY WEEKDAY BREAKFAST MUFFINS

Steps:

• Heat oven to 350.
• Whisk eggs and milk together in a medium bowl.
• Add chopped pepper and onion, salt, pepper, turkey, and cheese.
• Fill muffin tin halfway with egg mixture.
• Add a potato tot to each.
• Top with cheese.
• Place in oven for 20 minutes or until fully cooked.
• Serve immediately or store for later.

SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)

Steps:

• Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
• In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
• Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)

Steps:

• Preheat the oven to 200°C/ 390°F.
• Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
• Wash the spinach, lightly chop it and add it to the bowl as well.
• Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
• Mix in the cheese to the batter.
• Add some hot sauce or curry powder.
• Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
• Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
• Bon Appetit!!

HEALTHY MUFFIN RECIPES FOR BREAKFAST

Steps:

• Preheat oven to 350F and line 8 muffin cups with paper liners.
• In a food processor, combine flax meal, walnuts, and coconut flour until it resembles coarse sand. Add baking soda, salt, and cinnamon; pulse a few times to combine.
• Add raisins and pulse, until they are chopped and incorporated into mixture (you are not trying to make a paste, just a coarse dough of sorts).
• Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot just to combine.
• Spoon in about 1/4 cup of muffin batter into prepared muffin cups. Bake 22 minutes, or until toothpick comes out clean. Allow muffins to cool for 45 minutes prior to eating.

BREAKFAST EGG MUFFINS RECIPE (VIDEO)

Steps:

• Preheat oven to 375F. Prepare a 6-cup muffin tin: grease the cups very well and spray with cooking spray.
• Prepare the filling. Heat a frying pan over medium heat and add a drizzle of olive oil. Add the chopped sausage and brown all over. Add the remaining filling ingredients: shallot, mushrooms and pepper. Season with a bit of salt and saute for a few minutes until shallot is translucent and pepper is tender. Set the fillings aside and allow them to cool slightly.
• Meanwhile, prepare the egg mixture. Whisk the eggs together with water, salt, dried basil and ground black pepper. Add the grated cheddar cheese and cooled fillings.
• Assemble the muffins. Fill each muffin cup about half way with loosely packed hash browns. Spoon the egg mixture over the top. Garnish the top with chopped chives and fresh dill; sprinkle with smoked paprika.
• Bake the egg muffins in preheated oven for 20 to 25 minutes, or until the top is completely set. Allow the muffins to cool for a few minutes in the pan before removing. Serve with sliced avocado or tomatoes on the side.

EASY BREAKFAST MUFFINS!

Steps:

• Preheat oven to 400.
• Spray muffin tins with Cooking spray.
• Beat eggs.
• Stir in Milk, oil and Bisquick until moistened.
• Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
• Divide batter into tins, sprinkle with cheese.
• Bake 18-20 minutes.