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4 Breakfast Muffins from Zero Waste Lunches

Have you ever wondered what you could do with little left over scraps from making your kid’s sandwiches into shapes?  Whether you use a simple de-cruster, dinosaur shape cutter or get really creative with your bento making, Crissi has some great suggestions on how to utilize those little “scraps.”

Mini Omelets

I usually pack bento-style lunches for my daughter, and use cookie cutters to make her food cute. I often end up with lots of little scraps of cheese & ham etc, which I save for use in other meals. One example are these mini omelets for breakfast!

Stop wasting food! Re purpose it! -tweet this

I cook the mini omelets  in the microwave in a silicone muffin pan. Breakfast takes less than 10 minutes to make, there’s no frying pan to scrub, and no grease or non-stick spray needed! **oven directions below.

To make microwave mini omelets breakfast bagels you will need:

  • silicone muffin pan
  • mini bagels
  • cheese slices
  • 3 eggs
  • 1/2 cup milk
  • scraps of cheese, meats, veggies – whatever you like!
  • seasonings of choice, if desired

Mini Omelet Ingredients

Beat the eggs into the milk, adding seasonings if desired. Fill the muffin cups about halfway with the scraps, but don’t pack them, the egg mixture will fill the spaces. Pour the egg mixture into the muffin cups, to about the same level as the scraps, and don’t worry if the scraps peek out or float.

Ready To Cook

Microwave on high for about 6 minutes (microwave cooking time may vary).  The eggs may puff up out of the pan while cooking, but they will shrink back down when the microwave stops. If it looks like the eggs are going to overflow, stop cooking, wait a moment for them to deflate, then resume.

While the omelets cook, toast the bagels (if desired) and place a slice of cheese on half of each. When the omelets are finished cooking, allow them to cool a minute, then turn the pan over and pop them out! Place one mini omelet on each bagel bottom, add bagel top, serve & enjoy!  You can find other great recipes like this in our lunch plans.

Mini Omelet Breakfast Bagels

Tip: The bagel sandwiches can also be wrapped in waxed paper and frozen in an airtight container for grab & go breakfasts or lunches. Just unwrap and microwave approximately 30 seconds, or pack frozen in a lunchbox and they will thaw by lunch!

Don’t cook in the microwave? put this in the oven at 350 for 10-15min depending on your pan size.  Don’t have a silicone tray? Use a mini muffin pan instead.


Kitchen Sink Muffins: one recipe, hundreds of options

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My favorite kind of recipes are those that are flexible. Recipes that, on any given day, I can make work with what I might have in my pantry.  These muffins are just that kind of recipe.

The basic ingredients are the same…flour, baking soda, baking powder, applesauce.  What you choose to add in from there is completely up to you.  It can be fresh blueberries, walnuts, a dash of cinnamon.  Maybe some chocolate chips or dried fruit?

Even your pickiest eater will have a combination that they will love.  And you know what? They are perfect for adding them in one of your MOMables lunches.

Related: Top 5 Lunchboxes We’ve Tested

The flour in this recipe is whole wheat pastry flour.  It’s different than whole wheat flour in that it comes from a softer wheat, giving pastries a delicate texture instead of the usual dense baked goods whole wheat flour often yields.  If you don’t have whole wheat pastry flour it can be substituted with all-purpose flour.

Another thing I love about this recipe? It’s simplicity.  You don’t need any fancy gadgets, mixers or food processors.  A bowl and a wooden spoon will do the job.

kitchen sink muffins

Kitchen Sink Muffins

adapted from ‘The Vegetarian Family Cookbook’

  • Author: MOMables
  • Cuisine: Breakfast


  • 2 cups whole wheat pastry flour
  • 2 tablespoons ground flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 cup unsweetened applesauce or yogurt
  • 2 tablespoons melted butter
  • 1/3 cup milk

Measurements for add-in ingredient options…

  • 1 cup fresh or frozen fruit, thawed
  • 1/2 cup pecans, walnuts or almonds, chopped
  • 2/3 cup dried fruit
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips, semi-sweet


  1. Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan.
  2. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in yogurt, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups.
  3. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an air tight container.


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