Category: Breakfast

Description
A simple spinach and Parmesan egg muffin variation for breakfast prep.

Ingredients

• Egg muffin base of whisked eggs with salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese, plus more for topping

Instructions

1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and pepper.
3. Whisk in the garlic powder and dried basil.
4. Stir in the spinach and Parmesan.
5. Divide among muffin cups, filling each about two-thirds full.
6. Top with extra Parmesan if desired.
7. Bake 12 to 15 minutes, until set.

Notes

• The source file lists this as another egg cup variation built from the same basic method.

Description
Easy egg muffin cups with ham and cheddar for a quick breakfast or make-ahead meal.

Ingredients

• 10 large eggs
• 1 to 1 1/2 teaspoons sea salt, to taste
• 1/4 to 1/2 teaspoon black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried mustard or Dijon mustard, optional
• 2/3 cup grated cheddar cheese, plus more for topping
• 3/4 cup chopped cooked or deli ham

Instructions

1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and black pepper.
3. Whisk in the garlic powder, onion powder, and dried mustard if using.
4. Stir in the ham and cheddar cheese.
5. Divide evenly among the muffin cups, filling each about two-thirds full.
6. Top with extra ham and cheese if desired.
7. Bake 12 to 15 minutes, until set.

Description
Bisquick pancakes with a cinnamon swirl and cream cheese icing.

Ingredients

• Basic Bisquick pancake batter
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 cup butter, melted
• 6 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 cup butter, softened
• 2 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Prepare the pancake batter using Bisquick directions, then stir in the vanilla and baking powder.
2. Mix the melted butter, brown sugar, and cinnamon for the filling.
3. Mix the softened butter, cream cheese, powdered sugar, and vanilla for the icing.
4. Cook 4 medium pancakes on a 350 degree flat top or griddle.
5. While the first side cooks, swirl the cinnamon filling onto the top side of each pancake.
6. Flip and cook through.
7. Serve warm with the cream cheese icing poured over the top.