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Over the past year I have come across a surprising number of recipes that you make in a muffin tin. Besides providing automatic portion control, this also gives you easy portability – both necessities for busy families on the go who are watching their calorie intake.

These breakfast “muffins” would be especially handy to make ahead and take to work with you, and the recipes below would make great pack-able lunches or quick suppers!

Mini-Mushroom and Sausage Quiches

adapted from a recipe by Eating Well

6.6 annabelles green onionsIngredients:

  • 8 ounces breakfast sausage
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded cheese
  • 1 teaspoon freshly ground pepper
  • 6 eggs
  • 1 cup milk or cream

Directions:

  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. Whisk eggs and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes:

  • A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.
  • Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  • For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

I think these marvelous little muffin-tin recipes would make great game-day treats or elegant entertaining fare as well!

Parmesan Spinach Cakes

Mini Meat Loaves

Baked Eggs in Prosciutto Hash Brown Cups

Muffin Tin Pot Pies

Mac & Cheese Cups with Tomato Jam

Chicken Kiev Rollups

Mini Apple Pies with Cheddar