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 on cutting boardIt may be bite-sized, but this crustless quiche hits the spot. (Photo: Anna Norris)

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.

Crustless quiche ingredientsAs long as you have eggs and milk, it's easy to improvise this crustless quiche. (Photo: Anna Norris)


  • 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

Veggie prep for crustless quicheFeel free to saute whatever veggies you have on hand. (Photo: Anna Norris)

Cooking Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat olive oil in a medium-sized skillet over medium-low heat.
  3. Add the sliced whites of the green onions and saute one minute.
  4. Add the diced summer squash and cook 3-4 minutes, or until just beginning to soften.
  5. Lightly beat eggs and extra egg yolk in a large bowl.
  6. Add milk and cheese to the egg mixture and sprinkle with salt and pepper. Stir until thoroughly combined.
  7. Pour egg mixture into muffin tin, about 1/2 to 3/4 full.

  8. Sprinkling spinach in quiche cups As long as the cups aren't overflowing, you can be liberal with your sliced, diced and chopped veggies. (Photo: Anna Norris)

  9. 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.
  10. 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.)
  11. 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!

Crustless quiche stackedCan you eat just one? That is the question. (Photo: Anna Norris)

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.

Oatmeal muffin on cutting boardThese oatmeal muffins are the perfect size for a breakfast or snack! (Photo: Anna Norris)

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.

Oatmeal muffin ingredientsYou can keep it simple or get creative with the ingredients for these oatmeal muffins. (Photo: Anna Norris)


  • 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.

Dry ingredients for oatmeal muffinMix the oats, fresh fruit, dried fruit and nuts, baking powder, salt and cinnamon in a large bowl. (Photo: Anna Norris)

Cooking directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease the muffin tin or add liners.
  3. In a large bowl, combine the dry ingredients. Mix the wet ingredients separately in a small bowl.

  4. Wet ingredients for oatmeal muffinsWhisk the eggs, butter, milk and syrup together until beginning to froth. (Photo: Anna Norris)

  5. Combine the wet ingredients with the dry ingredients and mix well.
  6. Fill the muffin tins with the oatmeal mixture — it's OK to go all the way to the top of the cup.
  7. 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.

Oatmeal muffinsWith just enough sweetness, but not too much, you'll soon prefer oatmeal muffins over the real deal. (Photo: Anna Norris)

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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