When you’re watching what you eat, meal planning can be a challenge. Whether you’re making a casserole or a pizza, most dishes and ingredients are portioned for multiple plates, so the temptation to overindulge is ever-present when you know you’ll be making more than you need. While tricks like putting away the leftovers before you eat and portioning food into storage containers right away can help you from eating too much in one sitting, it can still be hard to nail down the proper portions. If you have a muffin pan, however, serving sizes can be much easier to measure, and there are countless recipes for classic foods that you can make in individual servings. Eat just one muffin’s worth of whatever you’re making, along with a healthy side dish, and you’ll have a complete and satisfying meal – plus plenty of leftovers that are easy to store and reheat later!
Greasy breakfast sandwiches are savory and satisfying, but they’re also loaded with more calories than you need to start your morning. This easy recipe is a great alternative that cuts out the bread and is easy to whip up. You’ll need a 6-cup tin for this recipe, adapted from the blog Allwomenstalk.Ingredients
- 6 strips of bacon
- 4 eggs
- 1 tablespoon water
- 1/4 cup shredded cheese
- pinch salt
- pinch pepper
- pinch oregano
- pinch onion powder
- any other spices you’d like
Preheat the oven to 350 degrees and lightly grease your muffin tin. On a frying pan, cook your bacon until it’s about halfway done. Remove, let the strips cool and then wrap one piece of bacon around the inside of each cup. This will act as a wall that holds your egg muffin together. Then, crack your eggs into a bowl, add your spices and water, and whisk together until well blended. The water will help the eggs cook up nice and fluffy. Pour the eggs into each cup, filling them about 3/4 of the way to the top. Then, sprinkle cheese on each one and bake in the oven for 30-35 minutes. Two of these bad boys will serve as a solid, nutritious breakfast, and you can refrigerate the rest to enjoy the next few mornings.
Deep dish muffin tin pizzas
It’s rare when anyone agrees on pizza toppings, so rather than compromising, why not make individual pizzas that suit everyone’s tastes? This recipe from Martha Stewart Living is also great if you want to try new toppings or you have a bunch of leftover ingredients you need to use up.
- Olive oil to grease tin
- Flour for rolling dough
- 1/2 pound prepared pizza dough
- 1/2 cup shredded mozzarella
- 1 large tomato, chopped
- Any toppings you crave (pepperoni, broccoli, mushrooms, anchovies, etc.)
- Salt and pepper
Preheat your oven to 450 degrees and grease the muffin tin with olive oil. Dust your work surface with flour, divide the dough into six pieces and roll each out into 6-inch rounds. Gently press each round into a cup and sprinkle with a bit of salt and pepper. Add about a tablespoon of cheese and tomatoes to each cup, then toss in whichever toppings you desire. Top with more cheese and tomato, then pop your tray into the oven. It should only take about 12 minutes for the dough to cook. Remove when it’s golden brown and looks crispy. Let cool for a few minutes before removing the cups and enjoy.
Most muffin tin recipes can be saved and reheated easily in the oven or the microwave, making them great for on-the-go lunches and busy nights. If you’re craving something sweeter, you can take portion control even further by using mini muffin pans to create bite-sized desserts to satisfy your sweet tooth without going overboard.