Toaster Oven Breakfast

June 28, 2013 in Food, Kid eating tips, Recipes by Anna Sanclement

Toaster Oven Breakfast -

** The following is a Sponsored guest post from Lauren Hill through Big Oak and Mom Fuse. **

Muffins Toaster Oven Breakfast

Need to stir up a great breakfast but don’t want to heat up the whole oven? Are you cooking for just one or two and not a whole house full? Not to worry. These great toaster oven recipes will save you time and energy and will be a great start to your day.

Whole Wheat Blueberry Cornbread Muffins

What you’ll need:

1/2 cup buttermilk
1 large egg
2 tablespoons of sugar
2 tablespoons of unsweetened applesauce
1/3 cup cornmeal
2/3 cup of whole wheat flour
2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon cinnamon
1/2 cup of fresh blueberries

Preheat your toaster oven to 350° F. Spray a 6-cup muffin tin with nonstick spray. You can also use cupcake liners. In a medium size bowl, mix the flower, cornmeal, baking powder, cinnamon and salt. Add the wet ingredients all at once. Mix until just barely combined and fold in the blueberries. Don’t over mix. Divide evenly into the muffin cups. Put them in the toaster oven and bake for 20 to 25 minutes until a toothpick comes out clean.

Zucchini Mint Parmesan Frittata

What you’ll need:

2 large eggs
1/2 zucchini, julienned
2 tablespoons Parmesan, freshly grated
3 mint leaves, shredded by hand
1 tablespoon olive oil
fine sea salt and freshly ground pepper

Preheat your toaster oven to 400° F. Place the eggs in a stainless steel bowl and whisk well. Add the zucchini, Parmesan and mint. Season with salt and pepper. Brush a gratin dish with olive oil and pour the egg mixture into the dish. Bake for 8 to 10 minutes until the eggs are just set, and lightly browned. Let stand for 2 to 3 minutes and serve warm. You can also serve at room temperature. For best results, the zucchini should be julienned finely because it will cook at the same rate as the eggs. It should be tender when done and the eggs should be moist, not dry. So watch your frittata while cooking. It will rise up and get puffy. Don’t let the crust get too dark, that will mean the eggs are drying out.

Blueberry Almond Granola

What you’ll need:

2 1/2 cups rolled oats
1/4 cup flax seeds
1 cup chopped almonds
1 stick butter, melted
1/2 cup brown sugar
2 tablespoon honey
1 teaspoon vanilla extract
3/4 cup dried blueberries

Melt the butter and mix in the brown sugar, vanilla, and honey. Mix all ingredients except the blueberries in a bowl and bake at 300° F for 30 minutes, stirring occasionally. Stir in the blueberries after the granola mix has cooled.

Baked Cinnamon Bananas

What you’ll need:

1 Ripe Banana, peeled and sliced lengthwise
Lemon Juice
2 teaspoon Honey
Ground Cinnamon

Line the toaster oven tray with nonstick aluminum foil. Preheat oven to 350° F. Lightly brush banana halves with lemon juice. Place cut sides up on toaster tray. Spoon honey over banana halves and sprinkle lightly with cinnamon. Bake for 10 minutes. Remove from oven; cut into 1-inch pieces. For an extra treat, add some dark chocolate morsels in the last five minutes.

Banana Whole Wheat Muffins

What you’ll need:

½ cup golden raisins
½ cup old-fashioned oats
½ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon baking soda
1/8 teaspoon salt
1 medium banana, peeled and mashed
1 large egg
¼ cup honey
2 tablespoons canola oil
1/3 cup walnuts, coarsely chopped
1 teaspoon sugar

Preheat your toaster oven to 425° F. Line 6 muffin cups with paper or foil liners. Place raisins in a small bowl and cover with hot water. Let sit for 10 minutes. Drain and reserve. Combine oats, flower, baking powder, cinnamon, allspice, baking soda and salt in a medium mixing bowl. Make a well in the center and reserve. Combine banana, egg, honey and oil in a small mixing bowl. Stir to combine. Add
to dry ingredients and mix with a spoon just until dry ingredients are moistened. The batter will be lumpy. Add raisins and nuts; stir just to combine. Fill the muffin cups with batter (almost to the top) and sprinkle tops with sugar. Bake for about 20 to 25 minutes until tops are lightly browned and a toothpick comes out clean. Remove from your toaster oven and cool on a wire rack.

Lauren Hill writes for Hamilton Beach, a kitchen appliance company offering a wide variety of toaster ovens as well as slow cookers and blenders. Go to http://www.hamiltonbeach.com/recipes.html to find more recipes to make cooking simple so you can spend more time having fun this summer.

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