Breakfast Cupcakes

We're always on the lookout for easy breakfast ideas that are tasty, family-friendly, use up leftovers, and reheat well.
One of the best parts about these savory cupcakes is that it's super easy to include your kids in the preparation. Since it was an early morning for my son, he kindly requested for some breakfast cupcakes. We found a recipe we liked and used the ingredients we had on hand.
The results? Big win ladies and gentlemen.

Spray your muffin tin. I like this one.

Drop bread pieces evenly in muffin tins

Sprinkle ham or turkey and cheese pieces evenly in each tin

Pour egg mixture evenly in each muffin tin

Bake and eat

3-4 slices of whole wheat bread (torn into small pieces-enough to fill muffin tins almost to top)
3-4 slices of deli ham or turkey (look for preservative and nitrate free)
1 cup of shredded cheddar cheese (we use a mixture of parmesan, and cheddar)
8 eggs
1 cup milk (we use whole milk) 
2 tsp ground mustard (we use dijon mustard)
1 tsp ground pepper
dried parsley


  1. Preheat oven to 400 degrees, grease or spray muffin tins well
  2. Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.
  3. Sprinkle ham or turkey pieces evenly in each tin.
  4. Sprinkle cheese evenly in each tin.
  5. Whisk together eggs, milk, mustard, and pepper
  6. Pour egg mixture evenly in each muffin tin.
  7. Sprinkle a little dried parsley on the top of each one.
  8. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.
Complements: fresh fruit, salsa, glass of fresh orange juice...

Recipe adapted from: Thriving Home Blog

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