1. Bacon, egg and cheese cups
This is one of my favorite go-to breakfast meals! It is easy, quick and it looks very appealing! For this muffin tin recipe you need one bowl and the tin itself.
- 8 eggs
- 12 strips of bacon
- 1/2 cup of shredded cheese
- A pinch of pepper, salt, garlic powder (optional), and onion powder (optional)
Grease lightly your muffin tin. Preheat oven to 350 degrees. Wrap bacon strips around the inside of cups so that they’re lining the walls. Now scramble the eggs and add the seasonings and fill every cup of the muffin tin ¾ of the way and top with shredded cheese. Put in your oven and bake for 30-35 minutes.
2. Mini apple pie
I love everything sweet and my hubby hates anything sweet, and every time when I bake confectionery delights I end up eating the whole thing. That’s why I always make a mini-version of everything, using the muffin tin, since these sweet treats are the perfect size for me!
- 2 or 3 apples
- Store bought or homemade pie crust dough
- 1/4 cup of brown sugar
- 1/4 cup of sugar
- 1/2 tsp. of nutmeg
- 1 tsp. of cinnamon
- 1 tbs. of flour
- Pinch of salt
- 1 tsp. of vanilla extract
Peel and chop or dice 2 or 3 apples. Mix together brown sugar, sugar, cinnamon, salt, flour, nutmeg, and vanilla extract. Add to your chopped apples, and then stir until they’re good coated. Now lay the pie crust dough flat. Take a cookie cutter or a cup to cut circles in the dough to fill the muffin tin cups. Put into ungreased tin, remove excess from the top, poke holes in the bottoms with a fork and fill with apple mixture. Take the leftover scraps of dough, cut thin strips and put them over the top of the mini pie so that you could create a lattice work crust. Bake the cupcake tin for about 35-40 minutes at 375 degrees or until they brown on the top.
3. Chicken Alfredo pasta pie
Chicken Alfredo pasta pie is a quick and easy recipe I love most of all. I strongly recommended you to try this recipe!
- 2 cups of chopped cooked chicken
- 1 cup of cooked penne pasta
- 1 jar of Alfredo pasta sauce
- 1 box of frozen spinach
- 1/2 cup shredded Parmesan cheese
- 1 can of refrigerated buttermilk biscuits
Heat your oven to 350 degrees. Mix chicken, pasta, spinach and Alfredo sauce. Separate dough into eight biscuits, flatten them and press one into every cup of ungreased tin. Fill with chicken mixture, sprinkle with shredded cheese. Bake until golden brown (28-30 minutes), cool and then remove from pan.