Here's a nifty way to make individual casserole portions. Nectar-sweet pears, earthy pumpkin, and tart cranberries are a wonderfully balanced combination of fall flavors. Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.

Photo: Greg Dupree

Use your muffin tins to make tidy breakfast bundles. They're simple to assemble, individually portioned, and perfect for families who need breakfast on the go.

Cooking Light
August 04, 2017

Use your muffin pan for sweet and savory morning meals that are quick, clean, and easy to enjoy on a busy morning. Here are five of our favorites.

Muffin tins are in most kitchens, but if you need one, check out our favorite muffin tin.

Soft-Yolk Muffins with Sausage and Cheese

Photo: Greg Dupree

View Recipe: Soft-Yolk Muffins with Sausage and Cheese

Dazzle family and friends with these meaty muffins that break open to reveal medium-boiled eggs with creamy yolks in the middle. You need two sizes of egg here—the mediums fit in the muffin tins, while the larges go in the batter.

Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese

Photo: Greg Dupree

View Recipe: Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese

Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer than those without oil, so they're better in this dish.

Granola Cups with Yogurt and Berries

Photo: Greg Dupree

View Recipe: Granola Cups with Yogurt and Berries

Make for breakfast or as a cute part of a brunch spread. Fill whole-grain granola cups with creamy yogurt and fresh fruit—a fun alternative to sugary premade parfaits.

Broccoli-and-Bacon Muffin-Tin Frittatas

Photo: Greg Dupree

View Recipe: Broccoli-and-Bacon Muffin-Tin Frittatas

This easy make-ahead breakfast will have you set for the week. These little Italian omelet cups are a hot, savory breakfast on the fly. Make them up to four days ahead; simply reheat in the microwave for about a minute. You get two mini frittatas per serving for only 168 calories; pair with a piece of fruit for a satisfying breakfast. Store cooked frittatas in the fridge for up to four days.

Muffin-Tin Pumpkin-and-Pear Stratas

Photo: Greg Dupree

View Recipe: Muffin-Tin Pumpkin-and-Pear Stratas

Here's a nifty way to make individual casserole portions. Nectar-sweet pears, earthy pumpkin, and tart cranberries are a wonderfully balanced combination of fall flavors. Bosc or Anjou pears will also work here, as long as they're ripe. Your bare hands do the best job of mixing the bread into the egg.