Good morning! Wouldn’t you like to wake up to this homemade breakfast?
I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids! This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it. Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school! (Plus the syrup made enough for another batch of French toast.)
Muffin Tin French Toast
adapted from the book Muffin Tin Chef by Matt Kadey
- 6 sliced whole-grain bread
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (or any choice of berry)
- 1/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
Cut the bread into 1 inch cubes. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together. Stir in the bread cubes and let sit for 5 minutes to absorb.
Preheat the oven for 350°. In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly. Stir in the cornstarch and simmer for 1 minute. The syrup should start to thicken.
Divide the bread cubes in a 12-count muffin tin. Bake for approximately 22 minutes, until they are golden on top and the egg has set.
Serve warm with the berry syrup on top.
Refrigerate the leftover syrup.
We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed. Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge. Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.
Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin. This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.
Pumpkin Pie Baked Oatmeal
- 1 – 15 ounce can of pumpkin
- 2 ½ cups old-fashioned oats
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ¼ cup milk
- ¼ cup sliced almonds (optional)
- ½ cup raisins (optional)
Preheat oven to 350°. Coat a 12-count muffin tin with cooking spray.
Combine all of the ingredients in a large mixing bowl. Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.
Bake for 25 – 30 minutes. Serve hot right out of the oven or refrigerate the baked oatmeal portions. A quick breakfast for days to come!
The oatmeal can be served warm with a drizzle of milk or maple syrup.
What a fun sized portion of Mac n Cheese! Perfect for kids and adults alike. Great for lunch or a side dish to compliment dinner. Shhhh….I am even adding some veggies in too!
Wouldn’t this recipe be fun way to get your kids in the kitchen cooking? Basically, have all of the ingredients cooked and ready for them to mix, then give them a few choices of veggies to add. They can even fill the muffin tin and sprinkle the bread crumbs on top. This recipe is versatile because I have tried many different veggies in the Mac n Cheese Muffins…be creative!
Mac n Cheese Muffins
8 oz box of macaroni or elbow pasta; cooked and drained
1 1/2 cups of shredded cheddar cheese
1/2 cup plus 2 TB grated parmesan cheese
2 large eggs
3/4 cup milk
1/3 cup plain yogurt
2 carrots, shredded
1/4 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
1 TB Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
3/4 cup Panko bread crumbs
Cook the macaroni pasta according to the instructions on the package. Preheat the oven to 375 degrees. Spray muffin pan with cooking spray. Drain the pasta, return to the pot and mix in the cheddar cheese and 1/2 cup of parmesan cheese. In a large bowl, beat the eggs and stir in the milk and yogurt until combined. Add the egg mixture to the pasta mixture, mix with the selected veggies, nutmeg, mustard, salt and pepper. Divide the mixture among 12 count medium muffin pan. Heat butter in a small skillet. Once melted, add bread crumbs and stir until browned. Add in the remaining 2 tablespoons Parmesan cheese. Sprinkle over the pasta mixture and bake until set about 15 minutes. Let cool for 5 minutes before removing from the pan.
Other suggestions for pre-cooked veggies:
small broccoli florets, diced zucchini or summer squash, diced asparagus, sliced grape tomatoes
Chilly mornings are starting to remind me of fall. I wake up wanting a warm, comforting breakfast. My Fall Apple Oatmeal Bake does the trick. I bake them in a muffin pan ahead of time, store them in the fridge and warm them up for breakfast in the morning. A homemade breakfast in a pinch!
This recipe is a twist on my Fruity Baked Oatmeal – Muffinsize recipe. Check it out for more ideas!
Fall Apple Oatmeal Bake
yields: 12 muffin size servings
1 1/2 C old fashioned oats
1/3 C brown sugar OR 1/3 C pure maple syrup
1 large egg
1 C milk
1 C plain yogurt
1/2 tsp vanilla extract
1 medium apple, unpeeled and diced
1/3 C frozen wild blueberries (optional)
1/3 C chopped nuts (walnuts, almonds, etc.)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350°. Grease or spray 12 count muffin tin with nonstick cooking spray. Mix all ingredients and distribute evenly amongst 12 count muffin tin. Bake for 25-30 minutes until the oatmeal has set and the top turns golden brown.
Serve warm, drizzle with pure maple syrup and pour a splash of milk over the top. Yum!