Best Breakfast On The Go Muffins Recipes

ON-THE-GO BREAKFAST MUFFINS

On-the-Go Breakfast Muffins image

My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 pound bulk Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup canola oil
1 cup shredded cheddar cheese, divided

Steps:

Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.

BREAKFAST ON THE GO MUFFINS

Breakfast on the Go muffins image

This recipe was my adoption of one of my favorite author's, Joanne Fluke book series. I made her original recipe and it was very, very good, but I had to lighten it up a bit, okay, alot. This is such a wholesome good for you recipe, that is absolutely delicious and satisfying!! You will be happy to give to your family!! Hope you enjoy the variations as much as we do!! Enjoy!!

Provided by Didi Dalaba @didicoffeegirl

Categories Eggs

Number Of Ingredients 9

Ingredients

1 pound(s) bacon, cooked (i used turkey in this picture)
3 1/2 cup(s) all purpose flour
1/3 cup(s) sugar
4 teaspoon(s) baking powder
1 teaspoon(s) salt
2 cup(s) milk
2 large eggs
2 1/2 tablespoon(s) unsalted butter melted
1 package(s) small to medium uncooked eggs (1 dozen)

Steps:

Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside. Preheat your oven to 400F. In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside. In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
Spray your muffin tins with non stick cooking spray. Fill each muffin tin with batter to measure halfway full. Take your bacon and make a little coral inside the muffin tin, this will be your fence and guide line.
Gently break your egg ontop of the batter and INSIDE of the bacon. That is why it's important to use small to medium eggs. Using a tbls measure now, use the leftover batter to gently cover the egg. The batter will spread and puff, so just ensure the egg is covered. Bake for 22-25 till lightly golden. Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru. Store in an airtight container in the fridge... these don't last long, TRUST ME!!! Enjoy!!