Breakfast Muffins is a delicious, yummy treat that everyone loves. There is nothing better than waking up to the smell of warm buttery muffin.
Whether you are having coffee, tea, or cocoa, breakfast muffins are a must have this morning. Breakfast Muffins not only tastes great but is good for your health, as well!
These Cinnamon Sugar Breakfast Muffins will be a perfect start to any day! Not only moist, delicious, and easy to make, these muffins are healthier than chocolate chip cookies too!
Preheat your oven to 350 degrees and Line a large muffin pan with the mixture. In a large bowl, stir together the dry ingredients, folding them gently into the wet mixture.
Fill each cup between two removable mugs, leaving enough room for the water to drip down between the cups. Whether you love coffee, muffins or both, you’re probably trying to make a breakfast muffin recipe that will have people asking you how you made your own Breakfast Muffins!
There are so many different recipes out there it can be hard to decide on what is the one you should make. Baking and mixing the perfect muffins takes some practice, but once you get the hang of making them, it’s easy. We have made these popular Cinnamon Sugar Coffee Muffins in several of our favorite recipes to replace an ordinary muffin in so many recipes.
Breakfast MuffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!
20 oz. bag refrigerated Simply Potatoes shredded hash browns
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. ground black pepper
2 cups Fiesta blend cheese divided use
12 oz. pkg. bacon cooked and crumbled into bite-sized pieces
9 extra large eggs divided use
1/2 cup red bell pepper diced
1/2 cup orange bell pepper diced
1/2 cup 2% milk or cream
- Preheat oven to 400°.
- Spray 24 muffin tins with cooking spray.
- Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
- Divide mixture evenly between 24 muffin tins and press down.
- Sprinkle each with parsley.
- Bake at 400° about 10-15 minutes or until potatoes are crispy.
- Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
- Add remaining 1 cup cheese, remaining salt and pepper, cooked bacon, red and orange bell peppers and milk.
- Stir to combine.
- Pour egg-bacon mixture evenly over each potato muffin crust.
- Sprinkle with additional salt, pepper and parsley if desired.
- Bake an additional 10-15 minutes or until eggs are cooked through.
- Allow muffins to cool in muffin tins about 5 minutes before removing.
- Serve hot or lukewarm.
Reference : cantstayoutofthekitchen.