Chef Mia

Sausage McGriddle Muffins

McGriddle Muffins capture the best of your beloved fast food breakfast sandwich at a fraction of the price! These simple muffins are quick to whip up and freeze beautifully, offering a breakfast your kids will enjoy!

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McGriddle Muffins

  • Author: Chef Mia
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Description

McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!

Ingredients

Scale
  • 2 1/4 cups of any complete Pancake mix that just requires water
  • 1 1/3 cups of water
  • 1 lb breakfast sausage
  • 1 cup shredded cheddar cheese
  • 4 eggs (beaten.)
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 400 degrees and grease a muffin tin well. If you have a silicone muffin pan, they work really well for easily removing these muffins.
  2. In a skillet, brown the breakfast sausage. Drain the grease from the meat and set it aside. Leave just enough grease in the bottom of the pan to scramble the eggs.
  3. Cook the eggs over medium heat, breaking them up into less than bite-sized pieces as they cook. Set aside.
  4. In a medium-sized mixing bowl, mix the pancake mix, water, syrup, salt and pepper. Stir in the sausage, eggs, and cheese.
  5. Pour the mixture by scant 1/4 cups into your prepared muffin pan.
  6. Bake at 400 Degrees for about 16-18 minutes or until the tops have nicely domed and browned and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool at least 5-6 minutes before removing from the tin. Serve with extra syrup for dipping.

Loaded Bacon and Egg Hash Brown Muffins

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Loaded Bacon and Egg Hash Brown Muffins

  • Author: Chef Mia
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Ingredients

Scale
  • 8 large eggs
  • 1/3 cup milk
  • 2 cups frozen hash browns (thawed)
  • 1 cup shredded cheddar cheese
  • 6 slices bacon (cooked and crumbled)
  • 1/4 cup green onions (chopped)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together eggs and milk.
  3. Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
  4. Divide mixture evenly among muffin cups.
  5. Sprinkle remaining cheese on top of each muffin.
  6. Bake for 20-25 minutes, until eggs are set and tops are golden brown.
  7. Let cool in the tin for 5 minutes before removing.
  8. Serve warm or store in an airtight container in the fridge for up to 5 days.

Loaded Bacon and Egg Hash Brown Muffins

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Loaded Bacon and Egg Hash Brown Muffins

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup milk
  • 2 cups frozen hash browns (thawed)
  • 1 cup shredded cheddar cheese
  • 6 slices bacon (cooked and crumbled)
  • 1/4 cup green onions (chopped)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together eggs and milk.
  3. Add thawed hash browns, 3/4 cup of the cheese, bacon, green onions, garlic powder, salt, and pepper. Mix well.
  4. Divide mixture evenly among muffin cups.
  5. Sprinkle remaining cheese on top of each muffin.
  6. Bake for 20-25 minutes, until eggs are set and tops are golden brown.
  7. Let cool in the tin for 5 minutes before removing.
  8. Serve warm or store in an airtight container in the fridge for up to 5 days.

Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins for a Perfect Breakfast

Whip up these fluffy, protein-packed Spinach, Feta, and Sun-Dried Tomato Egg Muffins for a delicious breakfast or snack. Bursting with flavor, these easy-to-make muffins are perfect for meal prep and customizable with your favorite ingredients. Enjoy a taste sensation that will leave everyone asking for more!

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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

  • Author: Chef Mia
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Description

Delight in these fluffy, savory egg muffins packed with fresh spinach, creamy feta, and tangy sun-dried tomatoesperfect for breakfast or a nutritious snack!

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
  • 1/4 cup whole milk (or non-dairy substitute)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)
  • 1 tsp baking powder

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
  2. In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
  3. Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
  4. Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
  5. Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
  6. Allow muffins to cool slightly before removing from the tin. Enjoy warm!

Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins for a Perfect Breakfast

Whip up these fluffy, protein-packed Spinach, Feta, and Sun-Dried Tomato Egg Muffins for a delicious breakfast or snack. Bursting with flavor, these easy-to-make muffins are perfect for meal prep and customizable with your favorite ingredients. Enjoy a taste sensation that will leave everyone asking for more!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach, Feta, and Sun-Dried Tomato Egg Muffins

  • Author: Chef Mia
Print Recipe

Description

Delight in these fluffy, savory egg muffins packed with fresh spinach, creamy feta, and tangy sun-dried tomatoesperfect for breakfast or a nutritious snack!

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
  • 1/4 cup whole milk (or non-dairy substitute)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)
  • 1 tsp baking powder

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
  2. In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
  3. Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
  4. Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
  5. Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
  6. Allow muffins to cool slightly before removing from the tin. Enjoy warm!

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