10 Amazingly Easy Breakfasts You Can Make in a Muffin Tin
Last Updated: Mar 08, 2017
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Griddles and pans, step aside. These muffin-tin breakfasts look (and taste) amazing. Baking your breakfast in muffin tins is an easy way to perfectly portion each morning meal. They also conveniently cook in one tray. In the following recipes, you’ll use both mini and regular-size muffin trays. You can also make many of the recipes in advance. Some of these recipes are family-size; others are worthy of special occasions (like the next potluck with friends). No matter whom you serve them to, your loved ones will be impressed by your breakfast creativity.
"GREEN EGGS AND HAM" CUPS
Ham isn’t just something to stick in between two bread slices. Use it to make edible cups in which to bake eggs. Start with a natural, uncured ham so it doesn’t have added sodium nitrite, a potentially cancer-causing preservative. Here, you’ll fill the ham cups with a pureed mixture of eggs, white cheddar cheese, fresh basil and a pinch of salt. The eggs will have a hint of Dr. Seuss-inspired green to please your inner child.
Related: For the Full Recipe -- "Green Eggs and Ham" Cups
GRANOLA “BAR” BITES
Packaged granola bars can be a convenient and nutritious part of your morning meal when in a rush. But kick that idea up a culinary level and bake a handmade batch of granola “bar” bites. First, choose your favorite granola cereal that has seven or fewer grams of added sugars to keep this recipe healthful. Then, in a food processor, simply puree pitted dried dates with a drizzle of unrefined coconut oil. Pulse in granola, then press into a mini muffin tray and bake. Bring some to work or to the gym. These breakfast bites are easy to munch on while on the go.
Related: For the Full Recipe -- Granola “Bar” Bites
PERSONAL-SIZE OVERNIGHT HASH BROWNS
The potato is America’s most-consumed vegetable. Though they get a bad rap by some nutrition gurus, potatoes are actually packed with antioxidants, including carotenoids and anthocyanins. The key is choosing a variety of colors to ensure you’re getting a variety of these health protectors, like in this tricolor baby-potato recipe. For creative flair, you’ll add freshly prepared stovetop hash browns to the cups of a muffin tray. Add an egg mixture to bind and chives for herbal flair, and then chill overnight. Thirty minutes before sitting down to breakfast, just pop the tray in the oven. Breakfast couldn’t be any more simple.
Related: For the Full Recipe -- Personal-Size Overnight Hash Browns
PEANUT BUTTER OATMEAL MUFFINS WITH JAM
Gotta love a good ol’ PB&J sandwich when feeling nostalgic. But a sandwich isn’t the only way to enjoy the crave-worthy combination of peanut butter and jelly. You can get your sandwich-inspired fix in a muffin and enjoy it anytime, including at breakfast. These muffins basically have a base of oatmeal -- oats and milk -- which provides morning appeal and a heart-friendly punch of soluble fiber from the oats. The combination of peanut butter and unrefined peanut oil offers plenty of nutty goodness. When ready for one of these healthful indulgences, smother mouth-watering blueberry jam all over it.
Related: For the Full Recipe -- Peanut Butter Oatmeal Muffins With Jam
MEXICAN BREAKFAST TACO CUPS
There’s no place for boredom at breakfast -- not when you’ve got these taco cups on your plate! These breakfast cups are like mini taco bowls. You can stuff it with scrambled eggs. Or, if you're vegan, sub in tofu instead. To transform tofu into a scrambled egg-like delight, start with firm organic tofu. Saute the tofu cubes along with scallions, turmeric (which makes it yellow!) and sea salt. Then stir in pico de gallo for Mexican-style deliciousness. You’ll love it served from homemade whole-grain tortilla cups. You can even use the taco cups for other recipes (think edible serving bowls for dips like guacamole).
Related: For the Full Recipe -- Vegan Mexican Breakfast Taco Cups
MONTEREY BREAKFAST MUFFIN
This recipe is inspired by savory flan, but it looks like a muffin or perhaps a baby crustless quiche. Call it whatever you like, just as long as you take a bite! The body of these muffin-style flans is whole-wheat couscous and eggs. A just-right amount of pepper jack cheese provides a touch of creamy flavor while still keeping these bites healthful. Red bell pepper and fresh cilantro provide natural pops of plant-based color. And eat the cilantro garnish, by the way. Cilantro is bursting with antioxidants, vitamins and dietary fiber. Enjoy these after a morning workout -- they’re an excellent mix of carbs and protein for refueling.
Related: For the Full Recipe -- Monterey Breakfast Muffin
BREAKFAST TURKEY-APPLE SAUSAGE MINI PATTIES
These appealing muffin-tin sausage patties are made of ground turkey, oats, red onion and apple. Apple provides a sweet balance to the savory ingredients. And the soluble fiber found in apple (called pectin) and oats (called beta-glucan) both have the ability to lower “bad” cholesterol. Add plenty of seasoning to make these sausage patties drool-worthy.
Related: For the Full Recipe -- Breakfast Turkey-Apple Sausage Mini Patties
SCALLION SCRAMBLED EGGS IN DUMPLING CUPS
Dumpling wrappers are usually for making dumplings, of course. But they don’t have to be. The wrappers also make the loveliest dumpling cups, kind of like tiny, fluted pastry crusts. The secret to this nonstandard use of dumpling wrappers is using a standard muffin tray upside down. You’ll fill them with scrambled eggs (hello, high-quality protein), sesame seeds and red-hot pepper. Drizzle each with tamari soy sauce to enjoy. Each bite is a flavor bomb of umami. Serve them for breakfast or even as a stylish party appetizer.
Related: For the Full Recipe -- Scallion Scrambled Eggs in Dumpling Cups
BANANA PANCAKE MUFFINS WITH CHOCOLATE SAUCE
Can’t decide between pancakes or muffins? You don’t have to. These pancake muffins are the best of both worlds. You’ll bake batter in a muffin tray, resulting in squatty muffins. Then you’ll add a drizzle of warm, velvety chocolate sauce. Sure, this is kind of like a dessert; but there’s plenty of nutrient-richness packed in each bite. The batter contains whole-wheat pastry flour, 100-percent grass-fed organic Greek yogurt and banana. The sauce contains semisweet dark chocolate and grass-fed milk. Compared to grain-fed, 100-percent grass-fed dairy is better for the cows, farmers, the environment and you.
Related: For the Full Recipe -- Banana Pancake Muffins With Chocolate Sauce
KALE AND SWEET POTATO BAKED FRITTATA CUPS
Getting veggies regularly at breakfast may seem challenging. Not now! While you’ll only get a few bites of veggies in these muffin-style frittatas, every little bit counts. And since you’ll use sweet potato, red onion, baby kale and basil in this recipe, consider pairing these finger-food-size frittatas with a side dish using these ingredients, such as sweet potato hash or baby kale salad. Beyond the plant-based nutrients, know that eggs are still the highlight here. Among the array of nutrients from eggs, specifically the yolks, is choline, which is essential for cells to function normally and is especially important for pregnant and lactating women.
Related: For the Full Recipe -- Kale and Sweet Potato Baked Frittata Cups
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