Easy Make-Ahead Breakfast Muffins

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One of my goals for this year is to take better care of myself and that includes starting each day with breakfast. As a busy mom I tend to skip breakfast because I’m trying to get the kids out the door in the mornings so I need things that are quick and simple. I love hot breakfasts but they just aren’t realistic for me to make on school days so I thought I’d make some breakfast muffins that are easy to grab and go. You can make a batch of these egg muffins over the weekend and freeze them so when it’s breakfast time during the week you just take a few out, heat them up in the microwave and then you have a hot breakfast to enjoy as you are getting things done or in the car.

Make Ahead Breakfast Muffins

There are many variations that you can make of these breakfast muffins by omitting or adding ingredients. You can add veggies for a healthier muffin or substitute bacon for the sausage crumbles (because who can say no to bacon?). One way to get these in the oven even quicker is to use liquid eggs and pre-cooked sausage crumbles, which is what I did, to save a few steps. In less than 5 minutes of prep time, hot breakfast is made!

 

Another tip of mine? Don’t forget the cooking spray in the muffin tin! We used the NEW PAM® Spray Pump Olive Oil. This new product, from a brand I’ve used in my kitchen for years, provides the superior non-stick cooking experience I’m used to without adding a ton of extra calories and has no artificial colors, flavors or preservatives. It’s my secret to getting the muffins to slide out of the muffin tin – even when there’s cheese in them!

Here are the ingredients you’ll need to make a dozen:

  • 6 eggs (I used liquid ones to save time)
  • 1/2 pound pre-cooked sausage crumbles
  •  1 cup shredded cheese
  • 1 1/2 cups thawed shredded hashbrown potatoes
  • Seasoning to taste (we used a dash of salt, pepper, oregano and onion powder)

Directions:

1) Preheat oven to 400 degrees.

2) Mix hashbrowns, sausage crumbles, cheese, and seasonings.

3) Add in liquid eggs and gently stir, coating all ingredients with the eggs.

4) Spray muffin tin with PAM Spray Pump Olive Oil to keep the muffins from sticking to the pan. (The non-aerosol PAM Spray Pumps let you control how much you use to manage added fat and calories!)

5) Spoon mixture into muffin tin, filling each spot 2/3 of the way full.

6) Put the muffin tin into the oven and bake for 30-35 minutes, or until the muffins have reached an internal temperature of at least 165 degrees. Once cooked thoroughly allow to cool fully before putting them in a freezer bag or airtight container. They can be stored in the fridge for a couple days or put in the freezer for longer.

So easy and quick to make but so filling! These breakfast muffins are a great way to start your day!

You can find PAM Spray Pump Olive Oil at your local Walmart and, while supplies last, use Ibotta and earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil.

What is your go-to breakfast on busy days?

10 Easy Breakfasts Kids Will Love

Cold cereal again? If you are in a breakfast rut like we are, check out these 10 easy breakfast ideas courtesy of Target that your kids will eat up (literally!)

Omelette on the go

  • Omelette on the go. Fried, scrambled and boiled may be more traditional egg preparations, but did you know you can bake eggs? Whisk together your favorite omelette mixture (eggs, tomato and cheese is ours), pour into silicon muffin cups, bake at 350 degrees for 15 minutes. They’ll keep for a few days in the fridge.
  • Cream of wheat with rainbow sprinkles. Your kids will find a way to sneak sugar into their breakfast cereal. Why not let them have fun while they’re at it?
  • Breakfast burrito with turkey sausage.  A whole wheat wrap stuffed with scrambled eggs with turkey sausage, low-fat cheese and a little mild salsa is a crowd-pleasing breakfast that also happens to travel well.
  • Apples with brown sugar yogurt. Dip sliced apples into a mixture of Greek yogurt and brown sugar (about a tablespoon per cup of yogurt). Let’s call it breakfast fondue!
  • English muffin pizza: Pizza for breakfast? Yes, please! Top an English muffin with leftover spaghetti sauce and mozzarella (or any cheese, for that matter). Bake in the toaster oven until the cheese has melted.

Breakfast banana split

  • Breakfast banana split. Just like it sounds—swap Greek yogurt for ice cream and honey for chocolate syrup. Top with crunchy granola or fresh berries.
  • Griddled corn muffin. Corn bread is one of life’s simple pleasures. It should be served accordingly—toasted with butter and honey.
  • The Elvis (for beginners). Elvis loved his peanut butter-bacon-banana sandwiches and for a good reason—they’re delicious. For a healthier twist, cut back on the bacon, substitute almond butter and use whole wheat bread. Bonus points for grilling on a panini pan.
  • Eggy pita pocket. The self-contained breakfast sandwich: Stuff scrambled eggs and any additional toppings (grated cheese, bell pepper, diced tomato) into a toasted pita pocket.
  • Strawberry coconut Bircher muesli. Mix plain yogurt, rolled oats, coconut flakes and strawberries with any nuts or sweeteners (like maple syrup or honey) your kids like. Pour into small single-serving jars or plastic containers, and leave overnight in the fridge.
Want even more ideas? Check out the rest of them on Target’s blog here.
(Disclosure: Images and ideas courtesy of Target.)

 

Fourth of July Breakfast Ideas

Make 4th of July extra special with a patriotic breakfast!
{Click on the pictures to be taken to the sites they are from}

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