Who doesn’t like cute, fun food? This breakfast recipe has become a favorite with my two kids and with me. I’ve listed the suggested variation below, using biscuits instead of bread, because we far prefer it. The bread gives it a fancier presentation, but I eat with my mouth more than my eyes, and the taste is so much better with the biscuits, since the bread tends to dry out that it’s the method we prefer.
When I received a copy of the Savory Bites cookbook for review at 5 Minutes for Books, I knew that I wanted to share this concept and the book with the 5 Minutes for Mom readers as well. Please check out my full review of Savory Bites, where I’ve also included a 2nd recipe (both printed with permission from the publisher).
Recipes pictured: Egg Mini Muffins (left), Upside-Down Green Apple Ham Loaves (top right), Chicken and Vegetable Rice Vermicelli Cups (bottom right)
Have you used your cupcake tins to make creative meals? Share in the comments.
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Jennifer Donovan was one of the first non-founding contributors to 5 Minutes for Mom. She manages 5 Minutes for Books, where she shares her love of books and blogs at Snapshot, where she shares about her family.
These look delicious! I need to think about being more versatile with muffin tins 🙂
I love cute food, and I love trying new recipes.
These look great – we’ll have to try them soon. I think I would make them ahead and store them in the fridge for a quick, healthy on-the-go breakfast during the work week.
Thank you for the new dinner idea! It looks so easy too!
This is definitely a breakfast, the guys in our family would eat…
Thanks, Cindi
Lovely variation and creation. Attractive thing for the kids. Quick and easy to make. Can we add a little bit of black pepper in it?
My kids love pepper on their eggs too!
Looks great!!! Might have to try it
Looks like a great thing to make for weekend dinner!
that looks yummy !
Those look really delicious. I wonder if they would freeze well. I have never used my cupcake tins to make anything too exciting. Muffins, cupcakes, and egg muffins similar to these but without the bread “crust”
I’ve never frozen them, Anne, because they don’t last that long! I make a dozen and we eat them with a few leftover. I have kept them in the fridge for a day or two. I reheat in the oven wrapped in foil. I think they would probably freeze okay. I do freeze the little ham loaves or little meatloves that I make in cupcake tins.
Looks like a fun variation from cereal!
These sound quick and easy! We’ll definitely have to try these!