Mornin Sunshine Breakfast Cups Recipes

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. I use silicone cupcake holders, so no need to grease the pan, but if you don't then spray a 12-cup muffin tin with nonstick cooking spray well.
• 3. In a medium skillet cook the diced bacon on medium high, stirring occasionally. When crisp, remove to a bowl to cool.
• 4. In the same pan, using the bacon grease, add the mushrooms, bell pepper, onion and frozen spinach (you don't have to thaw but you can thaw before cooking). Add a little salt and pepper and cook on medium high, stirring, until spinach is thawed and vegetables are soft, about 5 minutes. Remove to a bowl with a slotted spoon and place in the freezer to cool.
• 5. In a medium bowl, add eggs and whipping cream; Whisk to combine. Add 1 cup of the cheese (reserving the 1/4 cup for topping), salt, pepper, onion powder and garlic powder. Mix with a large spoon. Add cooled vegetables from freezer and mix gently.
• 6. Using a 1/4 cup measuring cup, pour 1/4 cup mixture evenly into all 12 tins. Top with the remaining 1/4 cup cheese and bake 20 minutes.
• 7. Serve warm-makes 12

Steps:

• In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until top of muffin springs back when lightly touched.

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:

• Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
• Mix other ingredients together and spoon into each biscuit.
• Bake in 350 oven until golden brown.

Steps:

• Run the oranges, apple, pear, pineapple, and ginger through the juicer.
• Pour a few tablespoons of the juice into a small bowl and whisk in the honey until completely smooth.
• Pour this mixture back into the juice, shake to combine, and pour over ice to serve. Garnish with the orange slices.