7 Make Ahead Breakfast Muffins for Back to School- Freezer Friendly!
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Recipes in this Video
6 recipes
Ingredients
- ●2 cups rolled oats
- ●1 cup almond milk
- ●1/2 cup maple syrup
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1 cup mixed berries (fresh or frozen)
- ●1/4 cup chopped nuts (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Stir until well combined.
- 3Fold in the mixed berries and chopped nuts if using.
- 4Grease a muffin tin or line it with muffin liners.
- 5Spoon the oat mixture evenly into the muffin cups, filling each about 3/4 full.
- 6Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
- 7Remove from the oven and let cool for a few minutes before removing from the muffin tin.
- 8Serve warm or allow to cool completely and store in an airtight container.
Equipment
mixing bowlmuffin tinspoonoven
Ingredients
- ●6 large eggs
- ●1/2 cup milk
- ●1/2 cup shredded cheese (cheddar or your choice)
- ●1/2 cup diced bell peppers
- ●1/4 cup diced onions
- ●1/4 cup diced tomatoes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp paprika
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, whisk together the eggs and milk until well combined.
- 3Add the shredded cheese, diced bell peppers, onions, tomatoes, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until evenly mixed.
- 4Grease a muffin tin with cooking spray or oil to prevent sticking.
- 5Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 18-20 minutes, or until the egg cups are set and lightly golden on top.
- 7Remove from the oven and let cool for a few minutes before carefully removing the egg cups from the tin.
- 8Serve warm or at room temperature as a snack or breakfast option.
Equipment
mixing bowlwhiskmuffin tinmeasuring cupsmeasuring spoonscooking spray
Ingredients
- ●6 large eggs
- ●1/2 cup milk
- ●1 cup diced bell peppers
- ●1 cup diced onions
- ●1 cup shredded cheese (cheddar or your choice)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1/4 cup chopped fresh herbs (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, whisk together the eggs and milk until well combined.
- 3Add the diced bell peppers, onions, shredded cheese, salt, black pepper, garlic powder, and paprika to the egg mixture. Stir until evenly mixed.
- 4If using, fold in the chopped fresh herbs for added flavor.
- 5Grease a muffin tin with cooking spray or line with muffin liners.
- 6Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 7Bake in the preheated oven for 20-25 minutes, or until the omelette muffins are set and lightly golden on top.
- 8Remove from the oven and let cool for a few minutes before removing from the muffin tin.
- 9Serve warm or allow to cool completely and store in the refrigerator for later use.
Equipment
mixing bowlwhiskmuffin tinmeasuring cupsmeasuring spoonsoven
Ingredients
- ●1 cup broccoli florets, chopped
- ●4 large eggs
- ●1/4 cup milk
- ●1/2 cup shredded cheddar cheese
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1/4 cup diced bell pepper (optional)
- ●1/4 cup diced onion (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a muffin tin with cooking spray or oil.
- 3In a mixing bowl, whisk together the eggs and milk until well combined.
- 4Add the chopped broccoli, cheese, salt, pepper, garlic powder, onion powder, and any optional vegetables to the egg mixture. Stir until evenly mixed.
- 5Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are lightly golden.
- 7Remove from the oven and let cool for a few minutes before carefully removing the egg cups from the muffin tin.
- 8Serve warm or at room temperature.
Equipment
muffin tinmixing bowlwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●1 cup milk
- ●2 large eggs
- ●1 tbsp lemon zest
- ●1/4 cup fresh lemon juice
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 cup fresh raspberries
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 3Add the eggs, milk, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.
- 4In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6Gently fold in the fresh raspberries into the batter.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Equipment
muffin tinmixing bowlswhiskspatulatoothpick
Ingredients
- ●1 cup rolled oats
- ●1 cup all-purpose flour
- ●1/2 cup brown sugar
- ●1/2 cup unsweetened applesauce
- ●1/2 cup milk
- ●1/4 cup vegetable oil
- ●1 large egg
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1 tsp cinnamon
- ●1/2 cup chopped walnuts (optional)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- 2In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- 3In another bowl, whisk together the applesauce, milk, vegetable oil, and egg until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5If using, fold in the chopped walnuts gently into the batter.
- 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9Enjoy your oatmeal applesauce muffins warm or at room temperature.
Equipment
muffin tinmixing bowlswhiskspatulatoothpick
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