HEALTHY BREAKFAST MUFFINS
I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.
Provided by anya19
Time 45m
Yield Makes Muffins
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
- Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
- In a separate bowl whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
- Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
- The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.
HEARTY BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
- Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
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
BREAKFAST MUFFINS
What do you get when you take muffins and fill them with a secret eggy center? Breakfast Muffins that you can eat anytime you please!
Provided by Gemma Stafford
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 12-cup muffin pan.
- In a large bowl, whisk to combine the flour, baking powder, salt and onion powder.
- In a pitcher or large measuring cup, combine the milk, raw egg, sour cream and melted butter; whisk until evenly incorporated. Pour into the bowl with the dry ingredients and stir with a rubber spatula until a thick batter forms. Fold in the bacon, scallions and Cheddar.
- Using 2 spoons, drop heaped tablespoons of the batter into each cup of the prepared muffin pan. Add 1 hard-boiled egg to the center of each and press down so the egg meets the batter on the bottom of the pan.
- Using the same two spoons, drop heaped tablespoons of batter over each egg, using the spoons to push the batter down to fully encase the egg.
- Bake until the muffins are firm and golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before unmolding the muffins from the pan. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
- Cook's Note: The all-purpose flour can be replaced with a gluten-free all-purpose flour.
- The sour cream can be replaced with yogurt or buttermilk.
- The cheese can be replaced with any shredded cheese of your choice -- or omit the cheese, if desired.
- You can replace the raw egg in this recipe with flax or chia egg. You can also omit the hard- boiled eggs.
- To hard-boil eggs: I like to boil 12 eggs then set them aside while I make the muffin batter. The method I use to hard-boil eggs is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Bring the water to a boil, uncovered, over medium-high heat. This will take 10 to 15 minutes.
- Once the water comes to a rolling boil, remove from the heat and cover the pot. Set your timer for 10 to 12 minutes (longer if you're boiling a bigger batch of eggs). When the time is up, drain the eggs and run them under tepid water to stop the cooking.
- When the eggs are cool enough to handle, crack them all over and peel while still warm. I promise you, this works like a charm every time.
CARNIVORE BREAKFAST MUFFINS (WITH 5 KETO VARIATIONS)
Zero-fiber carnivore breakfast muffins are made entirely from animal-based ingredients. This easy dairy-free breakfast idea is great for meal prep. The process is as easy as combining eggs with browned ground beef, adding a pinch of salt and baking in the oven until done!
Provided by Jessica Haggard
Categories Breakfast
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (175°C).
- Lightly grease a standard size muffin tin.
- Brown the meat in a skillet over medium heat.
- Whisk eggs in a large bowl. Add meat and salt. Stir to combine.
- Divide the mixture evenly into the muffin tins. Fill each well ¾ full. Bake for 20 minutes until eggs set.
- Remove from oven and cool for 5 minutes. Release by running a knife around the edge of each muffin. Pop out and continue cooling on a wire rack or serve. Enjoy leftovers cold or reheat in the oven before serving.
Nutrition Facts : ServingSize 3 muffins, Calories 305 kcal, Carbohydrate 1 g, Protein 24 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 459 mg, Sodium 779 mg, Sugar 1 g
CHEESE & BACON BREAKFAST MUFFINS
This one was given to me by a girlfriend and it was yummy (we had regular size). Still have to make it myself. I have included cooking the bacon in the cooking time. UPDATE quizzed the girlfriend, she gave the recipe as is not as she does - so o'kay the difference is she used 6 slices of short rindless bacon (which is basically just the bacon meat only - no fat), therefore yes you would need the oil, she felt that way was healthier than the bacon fat.
Provided by ImPat
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
- Remove to a kitchen paper covered plate.
- Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
- Preheat oven to 200 degree celsius.
- Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
- Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
- Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
- Fold through the bacon and mushrooms.
- Spoon mixture into prepared pan.
- Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
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
BREAKFAST EGG MUFFINS WITH VEGGIES AND SAUSAGE
These egg muffins are easy to make and full of flavor, texture, and nutrition. The sausage and veggies make them hearty and filling while keeping the carbs very low.
Provided by Susan
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F
- Whisk together the eggs, half-and-half, salt, pepper, thyme, and basil. Set aside.
- In a large skillet, brown the sausage.
- When the sausage is cooked, add all the veggies and cook until tender, approximately 10 minutes over medium heat.
- Stir in the fresh basil and parsley.
- Liberally spray a 12-cup muffin pan with nonstick cooking spray.
- Add about a tablespoon and a half of the meat mixture to each cup, followed with about a tablespoon of Parmesan cheese.
- Add a little less than 1/4 cup of the egg mixture to each cup.
- Bake for approximately 14 minutes or until the center is just set.
- Let cool for five minutes and remove from the pan.
- Sprinkle with additional basil and parsley for serving, if desired.
Nutrition Facts : Calories 124 kcal, Carbohydrate 2 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 321 mg, ServingSize 1 serving
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