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Breakfast & Brunch Recipes

Scroll down for our most amazing breakfast & brunch recipes!

French Toast Muffins

March 25, 2014 by Kay 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Whisk egg & milk with cinnamon and vanilla.

 

 

Over stuff the muffin tins.

Over stuff the muffin tins.

 

 

Before they are baked.

Before they are baked.

 

 

 

 

 

 

Right out of the oven.

Right out of the oven.

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

Add maple syrup.

Add maple syrup.

 

 

 

 

 

 

 

Lots of maple syrup.

Lots of maple syrup.

 

 

Very tasty!

Very tasty!

 

 

 

 

 

 

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

Print
French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

  • 1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Streusel Topping:
  • 1/4 cup cold butter
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • Butter and Maple Syrup, for serving, optional

Instructions

  • Grease a 12 cup muffin tin and set aside.
  • In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
  • Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
  • When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  • Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

3.1
http://www.lovefoodwillshare.com/french-toast-muffins/

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Bread, Butter, Cinnamon, Eggs, Milk, Sugar, Vanilla

I was Featured On The Newlywed Pilgrimage

March 23, 2014 by Kay Leave a Comment

My recipe for Zucchini Muffins was featured on the link party Moonlight & Mason Jars on The Newlywed Pilgrimage. I want to thank Jennifer at The Newlywed Pilgrimage , I greatly appreciate it. It’s always nice to be recognized by a fellow blogger.

Zucchini Muffins are not overly sweet and the chocolate chips compliment the muffin nicely. If you have extra zucchini on hand, give this recipe a try.

 

M&MJFeaturedCollageTopper

Zucchini Muffins

Zucchini Muffins

 

 

 

 

 

 

 

Enjoy!

Kay Signature

Filed Under: Breads, Breakfast / Brunch Tagged With: Chocolate Chips, Featured On, Zucchini

Zucchini Muffins

March 9, 2014 by Kay 5 Comments

I am always looking for new zucchini recipes and this recipe for Zucchini Muffins turned out to be a favorite of mine. I always like the idea of adding vegetables into my sweet breads, muffins and desserts.

I tend to always have zucchini on hand, either fresh during the summer months or I grate and freeze zucchini to use in other months through out the year.

Zucchini Muffins are sweet but not overly sweet and it has a great mix of spices including cinnamon and nutmeg. I also added in chocolate chips because I like adding chocolate into anything.

Here is a link to a recipe for Caramel Frosting if you feel the need to add an extra element to the muffins. I love them with and without the Caramel Frosting.

Zucchini Muffins with Chocolate Chips

Zucchini Muffins with Chocolate Chips

 

 

I love that you can actually see the zucchini in the muffin.

I love that you can actually see the zucchini in the muffin.

 

 

Zucchini Muffins

Zucchini Muffins

 

 

 

 

 

 

 

Add caramel frosting if you like!

Add caramel frosting if you like!

 

 

Look how great that caramel frosting just hugs the muffin.

Look how great that caramel frosting just hugs the muffin.

 

 

 

 

 

 

 

 

 

 

 

 

Yummy!

Yummy!

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Zucchini Muffins

Yield: 24 Muffins

Zucchini Muffins

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup mini chocolate chips, plus more for garnish (optional)
  • Caramel Frosting (optional)

Instructions

  • Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the chocolate chips. Stir into the egg/ oil mixture and combine well.
  • Fill the muffin cups about three-quarters of the way full. Top each muffin with mini chocolate chips. Bake muffins for approximately 20 to 25 minutes, or until a tester inserted into the center comes out clean. Let cool in the muffin pans for 5 to 10 minutes, then transfer muffins to a cooling rack. Frost the muffins when cooled.
3.1
http://www.lovefoodwillshare.com/zucchini-muffins/

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Caramel Frosting, Chocolate Chips, Cinnamon, Nutmeg, Zucchini

Pomegranate Orange Muffins

February 25, 2014 by Kay 6 Comments

Pomegranate Orange Muffins are little morsels packed full of fruity flavor, the seeds pop in your mouth when you bit into the muffin. The orange juice, orange zest and powdered sugar compliment the pomegranate well. You will find it hard to eat just one of these.

This is a healthy muffin using applesauce in the recipe in place of oil or butter. Trust me, you won’t miss the oil or the butter and since they are a healthy version you can eat two 🙂

These are not only good for breakfast, but for lunch or an afternoon snack. Definitely a kid pleaser.

If you need instructions on how to clean a pomegranate, check out this video; Hot to clean a pomegranate

The baked muffins.

The baked muffins.

 

 

Tasty Morsels

Tasty Morsels

 

Powdered Sugar the tops.

Powdered Sugar the tops.

 

 

 

 

 

 

 

Can you see the seeds?

Can you see the seeds?

 

Pomegranate Orange Muffins

Pomegranate Orange Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

Print
Pomegranate Orange Muffins

Pomegranate Orange Muffins

Ingredients

  • 1 cup rolled oats
  • ½ cup apple/orange juice
  • ½ cup boiling water
  • ½ cup applesauce (or typically, butter)
  • ½ cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pomegranate (seeds only)
  • 1-2 tablespoons orange zest

Instructions

  • Preheat oven to 350 degrees F. Grease muffin pans.
  • In a small bowl soak oats in orange juice and water for 15 minutes.
  • In a large bowl cream together butter and sugars. Beat in eggs and oat mixture.
  • In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in pomegranate seeds and orange zest. Spoon batter into prepared muffin pans, filling almost to the top.
  • Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes. 1 muffin has 140 calories and 3g fat.
3.1
http://www.lovefoodwillshare.com/pomegranate-orange-muffins/

Adapted from Pinch of Yum

 

 

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Muffins, Orange Juice, Pomegranate, Powdered Sugar

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