Sapient Conglomeration: More Muffin Meals for the Student

I think I am hooked on the recipes right now. Maybe because I am spending a lot of cold weather time inside and all I think about is food. I really need to think of food for other people so I am not consuming what I am thinking about.

So - back to the good and convenient foods for the students in the family. Muffin meals are the best. They freeze in a Food Saver bags real well. Last for a long time in the freezer. Heat up super easy. And - can be healthy too. Back at the beginning of school we had some fun stuff that included muffin pancakes for breakfast. Or even late night. And mini meat loaf for any time. And that's just a start. Now - we continue on with great any time foods.

Breakfast ideas -

I love hash browns. There's a couple of fun ideas to satisfy my stringy potato desires. Except I am not suppose to be eating what I am making. But, if you take your cooked hash browns, press them around the edges and bottom of the muffin pan, crack an egg in the middle. Place in the oven, at 350 degrees, til your egg is cooked to your desire. And there you have it. Quick and easy breakfast. But not one that can be saved and frozen unless you completely cook the yoke.

Still thinkin' along the line of hash browns, here's another really easy one. Cook your potatoes, mix in pre cooked meat of your desire, stir in your eggs, add a bit of cheese if you want, and fill muffin pans. Bake about 20 minutes or til eggs are completely cooked. Top with sour cream or salsa is you like.

Like biscuits? Lightly butter the muffin pan and press can biscuit along the edges and bottom. Breaking into pieces will make it a bit easier. I prefer to bake the biscuit til barely brown, before filling. This ensures that you don't have a mushy biscuit. Bake, remove from oven, press the biscuit so that it is back to thin (it will rise a little when doing that first bake), lay a couple pieces of bacon or ham across the biscuit and crack an egg in the center. Return to the hot oven (about 375 degrees) till the egg is cooked to your desire.

Can we consider quiche a breakfast food? Seems like it to me. So - here's a recipe for mini crustless quiche is super delish.

1 cup onions, chopped
1 cup diced bacon
1-1/2 cups cheese (cheddar, Swiss or Gruyere)
5 large eggs
3/4 cup heavy cream
3/4 cup whole milk
1 Tbsp. fresh chives, chopped

Preheat oven to 425 degrees F with rack in middle.
Spray a muffin tin with pan spray.
Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add onions . Cook until onions are translucent, another 5-7 minutes. Put 1 tablespoon of the onion mixture into each muffin tin. Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture. Bake until tops are golden and custard is set in center, 20 to 25 minutes. Cool slightly before removing from the pan.

About now you could let your imagination carry you to the kitchen and think about a combination you might like. Two great bases for your muffin meals are wonton papers and pie crust. Both are best with baked til lightly brown before filling.

Next - imagine the fillings. If I tell you a few of my favorites, you are bound to come up with even more of your own. I love to make taco meat (I prefer shredded chicken with salsa and red or green chili enchilada sauce), fill muffin, top with cheese and bake til hot all the way through. Top with shredded lettuce, diced tomato and sour cream. Add a bit of avocado if you like.

Feel like a little Chinese? I am a 'kitchen cheater' so I start with canned chow mien, press most of the moisture from the mix, add a bit of meat if you like, soy sauce, and fill the crust. Bake at 350 degrees til hot through out. If you like, mix a bit of cooked rice into the chow mien before baking.

Who doesn't like pizza? What about a pizza mini muffin? Mix a little bit cheese, meat (if you like), tiny chopped veggies, and add in just enough pizza sauce to make moist, and fill crust and top with mozzarella cheese. Bake till cheese is melted and the muffin is hot all the way through. Ready to serve with your favorite salad.

Bouncing back up to the breakfast - think about scrambling eggs with your favorite veggie and meat, add to muffin cups and top with cheese. Bake til cheese melts and it is ready to serve.

Ready for dessert?

This is irresistible. Caramel Cheesecake Bites -

Ingredients

19 oz cream cheese
2 eggs
1/4 c sugar
1 tsp vanilla

FOR CARAMEL:

1/2 c granulated sugar
2 Tbsp water
1 Tbsp butter
1/2 c evaporated milk

CRUST:

1 c almond meal
1/2 c slivered almonds
1/4 c sugar
1/4 tsp fine sea salt
1/4 tsp ground cinnamon
1/4 tsp baking soda
1/4 c butter, melted

Directions

Pre-heat the oven to 350 degrees F.

Crush your slivered almonds.

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.

Bake for 10 minutes to set.
Turn oven down to 300°.
In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

And just one more - for now - What about a mini pumpkin pie? Using your favorite pumpkin pie recipe and pre made pie crust, you can make this goodie in minutes. If you have ingredients on hand, it will make a great last minute treat for those 'drop in' guest.