Did you ever make hole in the bread eggs as a kid? That’s where you take a hole out of the middle of your bread and cook your eggs in it. Well this delightful recipe is basically the opposite of that. It’s a portable breakfast sandwich, a frittata without the crumble, basically the perfect breakfast for any egg lover on the go. This recipe will vary depending on what you like. You can add in mushrooms, onion, spinach, etc – whatever you like putting in your eggs. We will be showing is a vegetarian version, but if you prefer something more meaty, definitely switch it up. Here’s how you make it:

4 slices bread, whatever type you desire
3 ounces mushroom, thinly sliced
1 bunch spinach
4 eggs
1 teaspoon olive oil
3 tablespoons red pepper, diced
salt and pepper, to taste

1. Preheat oven to 400 degrees F. Coat four cups of your muffin tin with cooking spray. You can also make more than four (just double the recipe).
2. Using a cookie cutter, or the edge of a glass, cut out a large circle from each piece of bread.
3. Once you have removed the circle from the bread, flatten out each piece with a rolling pin and place into the greased muffin tin cups.
4. Heat the olive oil in a medium skillet over medium high. Cook your veggies until soft and season with salt and pepper to taste.
5. Once done, evenly divide among your muffin cups.
6. Working with one egg at a time, crack an egg over a bowl and drop about half of the egg white into the bow. Pour the remaining egg into one egg cup. Repeat with the rest of the eggs and bread cups.
7. Fill each unused muffin cup about 1/4 full with water. This will stop the muffin tin from scorching in the oven.
8. Bake the egg cups to your desired tenderness. To get them runny will take around 10 minutes.
9. Remove eggs from muffin tin using a knife or spatula. Eat immediately or refrigerate and save for later.

Who doesn’t want chocolate chips for breakfast? These cinnamon oatmeal bananas oat muffins are a perfect sweet on the go breakfast. With hints of cinnamon, nutmeg and vanilla, these muffins are absolutely delicious. They also have coconut oil to add in another layer of flavor, as well as maple syrup and and milk. All together, these flavors create an absolutely fantastic combination. Here’s how you make it:

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup pure maple syrup
1 cup mashed banana, which is 2 bananas
3 cups rolled oats or old fashioned oats
1 cup 1% milk
1/4 cup melted coconut oil
1 cup mini chocolate chips
cooking spray

1. Preheat oven to 350 degrees F.
2. In a bowl combine the cinnamon, nutmeg, baking powder, rolled oats and salt.
3. Crack the 2 eggs in another bowl. Whisk together the eggs with mashed banana, maple syrup and vanilla until the ingredients are smooth.
4. Slowly whisk in coconut oil and milk.
5. Pour the egg miix into the rolled oat mix. Stir together until the oats are covered and moistened.
6. Add in the chocolate chips slowly, stirring as you pour them in.
7. Spray a muffin pan with your preferred cooking spray and divide in the oatmeal mixture amount the 12 muffin tins. Press the mixture down with a spoon until there is a little bit of liquid on the top of each muffin.
8. Bake for 30 minutes or until the tops are brown.
9. Let cool for 5 minutes and then enjoy.

Do you love egg sandwiches? We certainly do. The fried egg, the cheddar cheese, and the english muffin makes these sandwiches an absolute must have. These eggs sandwiches are also easy to freeze and take on the go. You can microwave them to reheat them. but we suggest using an oven or toaster oven if possible as they will taste a little bit better. Here’s how you make them:

12 eggs
Cheese — whatever type you like, we used cheddar
12 english muffins
Olive oil or butter

1. Preheat oven to 350 degrees F.
2. Lightly oil each muffin tin with butter or spray oil.
3. Crack an egg in each muffin space.
4. Put the eggs in the oven for 10-15 minutes. If you are eating them right away, you can leave them runny. If you are freezing them, you may want to let them get harder because they will be easier to freeze.
5. While the eggs are cooking, grate your cheese.
6. After 10-15 minutes, check the eggs. Once they are cooked to your desire, take them out of the oven. Set aside.
7. Cut up all your english muffins and place on baking sheet. Put them in the oven for about 10 minutes.
8. Once your english muffins are done, you are reading to assemble your english muffins. Put an egg in a muffin and cover with cheese.
9. If you are freezing, place all of the muffins on a baking sheet and put them in the freezer uncovered and unwrapped for about an hour. After an hour, freeze individually.

These oat bowls are the perfect breakfast for a brunch or get together. This twist on a granola oat muffin makes the oat muffin into an oat bowl and then you add yogurt and other topping to the top. Basically, the cooked oats become an edible yogurt bowl. To make it, you will make a liquid mixture and a dry mixture and combine them together. Then when you put them in the muffin tins, you will shape out a little bowl where the yogurt will sit after you’re done. When you’re ready to eat, simply pull out an oat bowl and top with the yogurt and toppings you desire. This recipe was adapted from Mommie Cooks. Here’s how you make it:

12 cups old fashioned oats (not the quick cut type)
1/2 cup wheat germ
1/4 cup flax seed
1/4 dried cranberries
1/4 dried almonds
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup molasses
1/4 teaspoon cloves

1. Add honey, molasses, brown sugar, butter, cinnamon, ginger, cloves and salt in a sauce pan.
2. Heat until butter is melted and all the ingredients are combined. Remove from stove and add in vanilla.
3. In a different bowl, stir together the wheat germ, flaxseed, almonds, cranberries and oats.
4. Pour liquid from sauce pan over the oat mix and stir until everything is combined and the oats are coated.
5. Put in the fridge for 30 minutes to cool. Preheat oven to 325 degrees F.
6. After 30 minutes, grease a muffin tin with your preferred cooking spray.
7. Fill each muffin cup 2/3 way full.
8. Press in the middle of each cup to form an indentation in the center that looks like a little bowl. Do this for each muffin, washing your hands off in between muffins if they are sticky. This will be where the yogurt sits at the end so they do not have to be perfect.
9. Place the bowls into the oven. Cook for fifteen to seventeen minutes, until the oats are cooked thoroughly.
10. Let cool before removing from tin.
11. You can store these in an air tight container. When you’re ready to eat, just pull one out and fill with yogurt. Top with berries or other toppings.

Do you love frittatas? If you do, these egg, cheese and ham filled quinoa cups are going to become your new best friend. They are cheesy, yummy and filling. These ones have ham and green onion, parsley and zucchini, but you can always switch out for some different vegetables or meat, if that’s what you prefer. However, the zucchini does help the cup retain some moisture, so maybe don’t switch that one out. But you can always add more in or try out different vegetable combinations. Here’s how you make it:

2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup cheddar cheese, shredded
1/2 cup ham, diced
1/4 cup parsley, chopped
2 green onions, chopped
2 tablespoons grated parmesan cheese
2 cups cooked quinoa
salt and pepper to taste

1. Preheat oven to 350 degrees F.
2. Cook quinoa according to package instructions.
3. Combine all the ingredients in a mixing bowl and combine.
4. Spray a muffin tin with your choice of non-stick cooking spray.
5. Spoon mixture into each cup. Bake for 25-30 minutes, until the edges are golden brown. Let cool for at least 5 minutes before eating.
5. To freeze, place baked cups on a baking sheet and freeze until they are solid throughout. Then transfer into a freeze bag. Microwave for 30 seconds to heat up.

These no bake peanut butter cereal cups are seriously (get it) incredible. Made from yogurt, peanut butter, cereal, chocolate chips and honey, these sweet treats are perfect for breakfast or a late afternoon snack. Plus they are fun and easy to make. They’ll be ready to go in just about 10 minutes, and they’ll be ready to eat in 30. Here’s how you make them:

1/2 cup honey or brown rice syrup
2 tablespoons butter
1/2 cup peanut butter
5 cups Cheerios cereal (you can use whatever kind you want)
1 1/2 tablespoons french vanilla yogurt
1/3 cup white chocolate chips

1. In a pot, heat the butter until it’s melted. Add in honey and peanut butter and stir until mixed. Then add in cheerios and mix together until they are coated.
2. Grease your muffin tin. Then press your mixture onto muffin tin. Press each cup of cheerios down until they are well packed.
3. Allow them to cool completely, which should take about 15 minutes. You can also put them in the fridge to speed up the cooling time.
4. Remove from muffin tin. Place on plastic wrap or parchment paper.
5. In a microwave safe bowl, melt the chocolate chips and yogurt until they have just melted. Stir until smooth and put it in plastic bag. Snip a corner off the bag and drizzle over each cereal cup.
6. Allow drizzle to cool and then you are ready to eat and store. You can store these in cupcake wrappers or in plastic bags.

These no bake yogurt bites are seriously so easy. Like make in five minutes easy. All you do is layer your granola, yogurt and berries in a muffin tin and freeze. They are also easily customizable. You can choose whatever types of berries you like, or use a store bought granola brand or make your own, and even pick your preferred yogurt. These are sure to be a summertime hit. Here’s how you make them:

1/2 cup berries (whichever kind you prefer) diced
1/2 cup granola (you can make your own or use store bought kind)
3/4 cup yogurt

1. Layer half the granola in a mini muffin tin.
2. Divide your berries evenly on top of the granola.
3. Spoon one tablespoon of yogurt on each muffin.
4. Tap each muffin a couple times to remove any air pockets.
5. Sprinkle remaining granola on top.
6. Cover and freeze for at least three hours.
7. After they are done freezing, remove them from the pan by dipping the bottom of the pan in a bowl of hot water for a few minutes. Then pop them out and serve or refreeze them for later.

Who doesn’t like hash browns, eggs and bacon for breakfast? This easy to make egg and hash brown breakfast cups are perfect for a delicious on the go breakfast or for a fun Sunday morning activity. With perfectly scrambled eggs, crispy bacon and of course, hash browns, this breakfast is sure to make your mouth water. You can also feel free to add in vegetables or other meat to your scrambled eggs for new and interesting flavors. Here’s how you make it:

6 large eggs
1 20 ounce package hash brown potatoes
1 tablespoon butter
10 thick slicked bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
1/2 cup milk
salt

1. Preheat oven to 400 degrees F.
2. Grease 12 muffin cups. Divide potatoes evenly among them. Press onto the bottom of cup and side to form a cup.
3. Bake hash brown cups for 18-20 minutes, until they are lightly browned.
4. While baking, whisk your eggs milk and salt together. In a large pan, heat your butter on pan and pour in egg mixture.
5. Scramble eggs until they have thickened. Stir in bacon and 3/4 cup of cheese.
6. When hash brown cups are done, evenly divide eggs among the 12 cups.
7. Sprinkle with remaining cheese.
8. Bake together for 305 minutes, until cheese is melted. Let cool for five minutes before removing from pan
9. To freeze, wait until they have completely cooled, then seal in freezer bags. Microwave to reheat.

Raise your hand if you’ve ever wanted to eat pancakes for breakfast every day. If you raised your hand (and you know that we did) these pancake muffins are perfect for you. They’re easy to make and store, so you can have your pancake fill every morning of the week. They are made with yogurt, flour, berries, eggs and vanilla extract, for all that pancake sweetness. If you want, you can even add syrup. Here’s how you make them:

2 tablespoons unsalted butter
1/2 cup plain whole milk yogurt
3 tablespoon sweetener
1 3/4 almond flour
1 teaspoon vanilla extract
1/4 teaspoon apple cider vinegar
3 large eggs
1/2 teaspoon baking soda
1/2 cup frozen fruit of choice
pinch of salt

1. Preheat oven to 350 degrees F.
2. Line 8 muffin cups with parchment papers or greasing spray of your choice.
3. Add butter, sweetener, yogurt, vanilla and apple cider vinegar to a blender. Then add baking soda, almond flour and salt. Blend on low until combined.
4. Pour in eggs and blend on low for another 15 to 20 seconds. Then turn the blender up to high and blend for 20 to 30 seconds, until eggs are thoroughly mixed into the batter.
5. Add all the frozen berries except 2 tablespoons to the blender and stir by hand until the berries are incorporated. Do not bled.
6. Pour the batter in 8 muffin tins and place the remaining berries on top each muffin.
7. Let the muffins bake for 15 to 18 minutes, until they are slightly browned. Stick a fork in the middle of one muffin and if it comes out clean, the muffin is done.
8. Remove and let cool in pan for a couple minutes, then transfer to a wire rack to cool completely.

This french toast recipe is easy and portable, great for running out of the house or sitting down together as a family. You can use whatever type of milk you’d like to with this (we used unsweetened almond milk but you can use whatever you desire). These French Toast muffins are chewy, light — they may even be better than the real thing. You can top with butter, maple syrup, cinnamon, sugar, or whatever else you desire. Here’s how you make them:

Scant 1/2 cup milk
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 teaspoons cinnamon
1 to 2 teaspoons vanilla extract
3 large eggs
6 slices whole grain bread, diced into bite size cubes
Maple syrup, for serving

1. Preheat oven to 350 degrees F. Spray 8 of the muffin tins with your preferred cooking spray very thoroughly. These will stick if the pan is not thoroughly greased. Them flour the plan. Set the pan aside.
2. In a mixing bowl, add in eggs, milk, brown sugar, granulated sugar, cinnamon and vanilla and whisk to combine the ingredients thoroughly.
3. Add in the diced bread and toss with a spoon to coat each piece evenly. Let the bread rest in the bowl for 3 – 5 minutes, or until most of the liquid is soaked up.
4. Evenly distribute the bread and any batter among 8 cavities in the prepared pan. Each muffin should be 3/4 full. Pieces should lay flat because any pieces that are jutting up will be prone to burning.
5. Bake for about 25 minutes or until tops are golden brown, the coating mixture is set and the bread is dry.
6. Allow the french toast to cool for about 10-15 minutes on top of wire rack before removing them.
7. Serve with syrup or other toppings.