Best Breakfast Muffins Make Ahead Recipes
KITTENCAL'S MAKE-AHEAD BREAKFAST-ON-THE-RUN SAUSAGE MUFFINS
Make these lower fat by using low-fat mayo, sliced cheese and turkey patties ---I used to make these for my DH when he was working, I fried up an egg or two the night before an left them covered in the fridge to add on the sandwiches before warming in the microwave, the eggs are only optional make certain not to freeze the eggs with the sandwiches add then just before warming the sandwiches. These are great to grab and eat on the run! wrap each sandwich and then freeze for a quick breakfast then just warm in the microwave, it is that easy! Use your own favorite sausage patties or see recipe#189652 of coarse you can make as many as you want the amounts are only a guidline!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook the sausage patties in a skillet.
- Toast each half of English muffin, then butter or spread with mayonnaise.
- Cool the patties and the muffins.
- Lay one sausage patty on top of half of a bun then top with cheese slice, top with remaining half of muffin.
- Wrap each one individually in heavy plastic wrap and freeze until solid.
- Remove the frozen sandwiches from freezer and wrap each sandwich tightly in foil to prevent any freezer burn, then return to freezer until ready to use.
- When ready to use; unwrap the sandwich from the foil and plastic wrap.
- Wrap in a paper towel and microwave on HIGH for about 50-60 seconds or until heated through.
- Add on an egg (if using) before or after warming the sandwich.
Nutrition Facts : Calories 199.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 13.6, Sodium 447.6, Carbohydrate 26.9, Fiber 2, Sugar 2, Protein 9.2
BREAKFAST MUFFINS (MAKE AHEAD )
If you like fresh baked muffins in the morning, then this would be the perfect recipe for you. You can prepare the batter in your leisure and it can be kept in the refrigerator for up to one week and the muffins can then be cooked as you require them. Also these little beauties can be frozen for up to 2 months perfect for lunchboxes (just take them out in the morning and they will be defrosted by lunchtime) or if you like them warm, take them out of the freezer and pop them in the microwave for a short time and serve warm. This is a recipe from Barbara Northwoodread from New Idea.
Provided by Tisme
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 11
Steps:
- Place the cereal in a medium bowl and pour over boiling water. Stand for 10 minutes.
- Meanwhile, sift the flour, sugar and cinnamon into a large bowl. Make a well in the centre.
- Whisk eggs, buttermilk, yoghurt and oil in a large jug until combined and pour into flour mixture with the cereal mixture. Stir to just combine. Stir in apricots and Choc Bits.
- Pour mixture into an airtight container and refrigerate overnight or for up to one week.
- On day of serving ~ line 16 holes of 2 x 12-hole muffin pans (1/3-cup capacity) with paper cases. Divide mixture among paper cases. This recipe will make 16 x 1/3-cup muffins, 7 x 3/4-cup Texas muffins or 42 x 1 1/2- tablespoon mini muffins.
- Cook in a moderately hot oven (375 F) for about 25 minutes, or until cooked when tested.
- Serve warm or cold.
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