Breakfast Bites Recipes

CINNAMON BREAKFAST BITES

Steps:

• Preheat oven to 425°. In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls., In a shallow bowl, combine remaining sugar and cinnamon. Dip balls in butter, then roll in cinnamon-sugar., Arrange in a single layer in an 8-in. cast-iron skillet or round baking pan. Bake until browned and a toothpick inserted in centers comes out clean, 15-18 minutes.

BREAKFAST EGG BITES

Steps:

• Spray mini muffin pan generously with cooking spray. Preheat oven to 350º F
• Heat oil in skillet. Add ham, red pepper and red onion.
• Cook until peppers and onion are slightly tender.
• In separate bowl whisk together, eggs, milk, green onions and grated cheese. (if you prefer bites more dense use a fork to combine instead of whisking and mix only until combined.
• Stir ham mixture into egg mixture.
• Pour into greased mini muffin pan.
• Bake 350 for about 15 minutes or until golden brown.

CINNAMON BREAKFAST BITES RECIPE

Steps:

• In a mixing bowl, combine the flour, crushed cereal, 2 tablespoons sugar, baking powder, and salt.
• Then cut in the shortening until mixture resembles coarse crumbs.
• Stir in milk just until moistened. (The mixture is kind of dry, but if it's way too dry add an extra 1 teaspoon of milk so it's all barely moistened.)
• Shape into 1 inch balls.
• In a small bowl combine the cinnamon and 2/3 cup sugar.
• Dip each ball into butter, then roll into cinnamon/sugar mixture.
• Arrange in a single layer in an 8 x 8 baking dish that has been lightly sprayed with non stick cooking spray.
• Bake at 420 degrees for 15 to 17 minutes.
• Makes 2 dozen breakfast bites.

EGG BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.
• Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.
• Bake in the preheated oven for 5 minutes.
• Mix eggs, tomato, bell pepper, spinach, ham, and onion together in a large bowl. Remove muffin tin from oven and ladle the egg mixture over the potatoes. Top each muffin cup with a mozzarella cube.
• Continue baking until egg bites are set, about 20 minutes.

MAKE-AHEAD BREAKFAST BITES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
• In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
• Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
• Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
• Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

PEANUT BUTTER BREAKFAST BITES

Steps:

• In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.
• In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.
• Take out, stir, and add the 1/2 cup honey.
• Add the vanilla, and mix in until well-combined.
• Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.
• Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.
• Let the bites sit and solidify for about 3 hours.