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2 Savory breakfast ideas you can make in a muffin tin

Around here, mornings are probably one of the most if not the most chaotic times in our house. But that’s no reason to skip breakfast before the start of a busy workday.

Since I know how important breakfast is for to start your day right, making breakfast ahead of time really has become my saving grace during the week.

Here are two easy muffin-inspired recipes that helped keep me full and can be made ahead of time effortlessly. Save time and stress in the mornings and help keep your tummies happy with these tasty ideas.

Bacon egg cheese and hash brown muffins recipe

Fresh hash browns along with organic eggs, cheddar cheese and smoky bacon are baked up golden in this easy breakfast.

Prep time 20 minutes | Bake time 25 minutes | Total time 45 minutes

Yield 12 muffins


  • 1 (16 ounce) package fresh hash browns
  • 1 cup shredded white cheddar cheese
  • 8 whole organic eggs, beaten
  • 2 tablespoons heavy whipping cream or milk
  • 6 strips all-natural nitrate-free bacon, cooked and crumbled
  • Fresh chopped parsley for garnish


  1. Preheat oven to 375 degrees F and spray a muffin tin with nonstick cooking spray.
  2. Divide the hash browns between each of the muffin cups. Firmly press down to mold the hash browns to the muffin cups and top each with a sprinkle of cheese.
  3. In a bowl combine the eggs, the whipping cream (or milk) and the crumbled bacon, mixing well.
  4. Carefully spoon the egg mixture into each of the muffin cups.
  5. Bake uncovered for 22-25 minutes or until the eggs have set and the hash browns are golden brown.
  6. Remove from the oven and serve warm, garnished with fresh parsley, or store in the refrigerator until ready to enjoy.

Quick huevos rancheros breakfast muffins recipe

Everything you love about huevos rancheros baked up into a quick and tasty muffin with black beans, jalapenos, salsa and queso fresco cheese.

Prep time 25 minutes | Bake time 20 minutes | Total time 45 minutes

Yield 12 muffins


  • 6 whole grain tortillas
  • 8 whole organic eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 small jalapeño, minced
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup chunky salsa
  • 1/2 cup crumbled queso fresco cheese
  • Extra salsa for garnish (optional)
  • Green onions and fresh cilantro for garnish


  1. Preheat oven to 375 degrees F and spray a muffin tin generously with nonstick cooking spray.
  2. Using a cookie cutter or the top of a glass carefully cut out two circles from each of the tortillas (totaling 12).
  3. Place each of the tortilla rounds into one of the muffin cups pressing firmly and molding it to the shape the pan.
  4. In a bowl add the eggs, garlic powder, cumin, salt and pepper and the black beans, mixing well.
  5. Spoon the egg mixture into each of the tortilla cups. Top with a spoonful of salsa and bake uncovered for 22-25 minutes.
  6. Garnish with fresh queso fresco, cilantro and extra salsa before serving.
  7. Serve immediately or keep in an airtight container in the refrigerator until ready to serve.

Tip — If enjoying these later, gently wrap in a damp paper towel and heat for 30 seconds in the microwave, and hold off on adding the toppings until ready to serve.

This post was brought to you by Quaker® Real Medleys®.

More make ahead breakfast ideas

Make-ahead freezer breakfast burritos
10 Make-ahead breakfast for busy mornings
Overnight slow cooker apple pie oats

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