24 On-the-Go Breakfast Recipes Made in a Muffin Tin

From the Recipe Creator: I made this muffin-tin breakfast one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! —Jill Darin, Geneseo, Illinois

From the Recipe Creator: When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia

From the Recipe Creator: Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario

From the Recipe Creator: Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this muffin-tin breakfast recipe. —Shannon Kohn, Summerville, South Carolina

From the Recipe Creator: Quiche cups are my showstopper dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

From the Recipe Creator: This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. —Edith Landinger, Longview, Texas

From the Recipe Creator: These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They're winners at both breakfast and dinner. —Katie Koziolek, Hartland, Minnesota

From the Recipe Creator: Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan

From the Recipe Creator: Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion. —Kendra Schertz, Nappanee, Indiana

From the Recipe Creator: Hash browns make a fabulous crust for these individual egg quiches, which look fancy yet are actually easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

From the Recipe Creator: My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

From the Recipe Creator: For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish’s cholesterol even more, use egg substitute instead of the whole eggs. —Kathy Brodin, Wauwatosa, Wisconsin

From the Recipe Creator: These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee

From the Recipe Creator: My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas

From the Recipe Creator: These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

From the Recipe Creator: Start your day out right with these delicious muffins. Studded with ham, cheddar cheese and bacon, they're a meal in one—and a handy breakfast on the run when you need to be out the door in a hurry. —Carla Hodenfield Ray, North Dakota

From the Recipe Creator: My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah

From the Recipe Creator: Make this crustless quiche in muffin cups or in a regular-size pie tin. Either way, there's plenty of bacon-y, cheesy goodness to go around. —Angela Lively, Conroe, Texas

From the Recipe Creator: I concocted this fun muffin-tin breakfast recipe when looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky

From the Recipe Creator: This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado

From the Recipe Creator: When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas

From the Recipe Creator: After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

From the Recipe Creator: Sunday suppers were always a little sweeter when my Nana served us these special spring muffins. Take them to a whole new level by topping them with toasted walnuts. —Becky Kummery, Quakertown, Pennsylvania