Let's face it. Muffins are basically an excuse to eat dessert for breakfast, and it's about time to kick them to the curb.
Oh, but keep the muffin tin, because we've got big plans for that.
It's possible — even easy — to make a healthy breakfast in your muffin tin. When you start with just a few ingredients, the possibilities are endless. Whether you have a taste for savory quiche or prefer to satisfy your sweet tooth first thing in the morning, we'll get you started with these recipes.
Crustless Quiche with Summer Veggies (Gluten-free, vegetarian)
Yield: 12 muffins
Make the best of summer's bounty with this custard-like variation on egg muffins.
- 4 eggs (plus one egg yolk for a firmer result)
- 1 cup milk
- 1 cup cheese
- 1/2 cup chopped spinach
- 1/3-1/2 cup diced summer squash
- 2 stalks green onion, thinly sliced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a medium-sized skillet over medium-low heat.
- Add the sliced whites of the green onions and saute one minute.
- Add the diced summer squash and cook 3-4 minutes, or until just beginning to soften.
- Lightly beat eggs and extra egg yolk in a large bowl.
- Add milk and cheese to the egg mixture and sprinkle with salt and pepper. Stir until thoroughly combined.
- Pour egg mixture into muffin tin, about 1/2 to 3/4 full.
- Add about a teaspoon's worth of sauteed summer squash and spinach to each cup in the tin. Finish off with a sprinkling of sliced green onions over the top.
- Place the muffin tin in a pan with a couple of inches of water in it. (This will ensure the eggs cook evenly and do not burn.)
- Place in oven and bake for 30-35 minutes. It may take a tad longer depending on how long it takes the water in the bottom pan to reach oven temperature. The muffins are done when they stay firmly in place when you move the pan, but to be sure you can test your quiche by sticking a toothpick in the middle. If it comes out clean, you're good to go!
Do you prefer your eggs fluffier, more like scrambled eggs? Egg muffins are an easy breakfast to improvise. Skip the milk, make it a dozen eggs instead of four, and bake the muffins in a greased tin (no water pan necessary). About 25 minutes at 350 degrees should do it. If you decide to add sausage or bacon to your egg muffins, be sure to cook the meat thoroughly first.
Cinnamon Pecan Oatmeal Muffins (Gluten-free, vegetarian)
Yield: 12 muffins
For oatmeal on-the-go, make it in muffin form! Our recipe is an adaptation of this super easy starter recipe from Momables.
- 2 1/2 cups gluten-free old-fashion rolled oats
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted and cooled
- 2 cups almond milk (or milk of your choice)
- 1 egg*
- 1/4 cup pure Grade B maple syrup
- 1/4 cup dried fruit and nuts mix of your choice (I used Lärabar's berry-flavored Fruit, Nut & Seed mix)
- 2 cups small-diced golden delicious apples (or any fresh fruit of your choice)
*This recipe can be made vegan by omitting the egg. You can substitute with a flax egg (1 tablespoon flax meal soaked with 3 tablespoons water), or try one of these other substitutions. Oatmeal muffins are also great with overripe bananas mixed in.
- Preheat oven to 375 degrees Fahrenheit.
- Grease the muffin tin or add liners.
- In a large bowl, combine the dry ingredients. Mix the wet ingredients separately in a small bowl.
- Combine the wet ingredients with the dry ingredients and mix well.
- Fill the muffin tins with the oatmeal mixture — it's OK to go all the way to the top of the cup.
- Bake for 25-35 minutes, or until the tops of the muffins are a nice golden brown. (Baking time may vary, so be sure to test with a toothpick.)
These muffins are easy to improvise depending on what you have on hand, and can be refrigerated or even frozen if you want to make a large batch for a portable breakfast throughout the week.
Both of these recipes are easy to customize according to what you like and what's seasonal. What are our favorite non-muffin recipes to bake in your muffin tin? Share in the comments below.
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