Make Ahead Breakfast Muffins Food
BREAKFAST MUFFINS
Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter's favorite--chocolate chips.
Provided by Carol Yarde
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.2 g, Cholesterol 30.3 mg, Fat 6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 247.4 mg, Sugar 7.6 g
BREAKFAST MUFFINS (MAKE AHEAD )
If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea.
Provided by Tisme
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 11
Steps:
- Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
- Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
- Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
- Pour mixture into an airtight container and refrigerate overnight or for up to one week.
- On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
- Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
- Serve warm or cold.
MAKE AHEAD EGG MUFFINS
Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time.
Provided by Holly Nilsson
Categories Breakfast
Time 32m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Brown turkey sausage over medium high until no pink remains.
- Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
- In a large bowl combine eggs, and salt & pepper to taste. Pour egg mixture over the sausage in each well.
- Bake 22-25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate or freeze.
Nutrition Facts : Calories 155 kcal, Carbohydrate 1 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 377 mg, ServingSize 1 serving
EASY BREAKFAST EGG MUFFINS
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
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
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