Breakfast Cereal Cupcakes To Go Recipes

BREAKFAST CEREAL CUPCAKES TO GO

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.

EASY BREAKFAST CUPCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 cups of a muffin tin with cooking spray.
• Cut 6 circles out of the bread slices using a glass or cup. Place 1 circle in the bottom of each of the muffin cups. Wrap 1 slice of bacon around the inside of each muffin cup.
• Bake in the preheated oven until the bread is toasted and bacon is cooked, about 8 minutes.
• Remove muffin tin from oven. Crack 1 egg into each cup and season each with salt and pepper. Sprinkle 1 heaping tablespoon of shredded Cheddar cheese on top of each egg.
• Return to the hot oven and bake until eggs are set, about 12 minutes.

CHEX™ BREAKFAST-TO-GO

Steps:

• In small bowl, mix sugar and cinnamon.
• In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
• Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels; cool about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.

CHEX® BREAKFAST-TO-GO (1/2 RECIPE)

Steps:

• In small bowl, mix sugar and cinnamon.
• In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
• Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.

CEREAL POKE CUPCAKES RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with foil cupcake liners. Fill ¼ of the way full with the cake batter. You want the baked cupcakes to not quite reach the top edge of the wrapper.
• Bake the cupcakes according to the package instructions. Remove from the oven at the lower end of what the box recommends, or when a toothpick poked into a cupcake comes out clean.
• In a gallon zip-top bag, crush the cereal into small crumbs.
• In a large bowl, combine the cereal crumbs and melted butter.
• Using the end of a wooden spoon or spatula, poke holes in the cupcakes.
• Fill the holes with the sweetened condensed milk.
• Top the cupcakes with the cereal crumb mixture and pack down with a spoon, creating a uniform crust.
• Individually wrap the cupcakes in plastic wrap.
• Chill the cupcakes in a cooler or the refrigerator until ready to eat.
• Enjoy!