Breakfast Cups Recipe By Tasty

Steps:

• Preheat oven to 350°F (180°F).
• Beat eggs and season with salt and pepper, to taste.
• Add eggs halfway into each tin of a greased muffin tin.
• Add desired toppings.
• Bake for 20 minutes.
• Eat now or keep in airtight container in the fridge. Heat when ready to eat.
• Enjoy!

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
• Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
• Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
• Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
• In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
• Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
• Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
• Serve with pepper and chives.
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

Steps:

• Mash two bananas in a small bowl.
• Add the honey and almond extract. Mix well and set aside.
• Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
• Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
• Bake for 10-12 minutes at 350°F (180°C).
• Leave to cool for 10-20 minutes.
• Top with yogurt, blueberries, and raspberries.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Steps:

• Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
• Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
• Press a tortilla square into each cup of the prepared muffin tin.
• Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
• Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
• Garnish with cilantro.
• Enjoy!

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
• Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
• Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
• Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
• Bake for 10 minutes.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
• Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
• Serve warm.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease a muffin tin.
• Then divide equally the spinach across 6 cups.
• Dice the tomato, then fill the cups with the tomato and egg whites.
• Season with salt and pepper.
• Bake for 15 minutes, or until the whites have set.
• Serve hot.
• Enjoy!

Steps:

• Preheat oven to 425°F/220°C.
• In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
• Bake for 15-20 minutes, until golden brown.
• In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
• Bake 15 minutes. Freeze up to 1 month.
• Enjoy!

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

Steps:

• In a powerful blender, pulse chickpeas until they reach a powder-like state.
• Transfer chickpea flour to a strainer and strain over a large bowl.
• Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
• Preheat oven to 400ºF (200ºC)
• In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 2 minutes.
• Pour the mixture into a cupcake tin and add your toppings of choice
• Bake 15 minutes.
• Allow to cool, but serve warm.
• Enjoy!