Sometimes the most delicious foods come in the tiniest packages. Breakfast bites, for example, are a great way to add variety to a boring morning routine, all while helping you practice portion control. Whether you’re craving small cinnamon buns, coffee cake, or pancakes, these bite-size breakfast foods are sure to appease your appetite. Here are seven recipes proving that big flavor can be found in small foods.
1. Cinnamon Bun Bites
Martha Stewart’s recipe, which was adapted from Williams-Sonoma Family Meals: Creating Traditions in the Kitchen, creates beautifully-baked bites that are bursting with warm cinnamon and vibrant vanilla flavors. It yields 10 servings.
- ½ cup warm water
- 1 tablespoon active dry yeast (from two ¼-ounce envelopes)
- 4½ cups all-purpose flour, plus more if needed
- 4 large eggs
- 1¼ cups sugar
- 2 teaspoons coarse salt
- 1 stick unsalted butter, softened, plus ½ stick, melted, and more for dish
- 2 tablespoons ground cinnamon
- Vanilla glaze
Directions: Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in ½ cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes. Add eggs, ¼ cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer until smooth, 4 to 5 minutes. Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes.
Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1½ to 2 hours. Preheat oven to 350 degrees Fahrenheit. Punch down dough; press out air bubbles. Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls. Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.
2. Gluten-Free Pancake Bites
Whether you’re searching for an on-the-go breakfast or a sensational side to serve with brunch, This Vegan Girl has got you covered. Be sure to include a variety of amazing add-ins when preparing your pancake bites — we suggest berries, peaches, and chocolate chips. The recipe yields about 50 mini muffins.
- 1½ cups sorghum flour
- ¼ cup teff flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum
- ⅓ cup coconut oil
- 1½ cups nondairy milk mixed with 1 tablespoon apple cider vinegar
- 1½ cups warm water
Directions: Preheat your oven to 350 degrees Fahrenheit. Mix milk of choice with the apple cider vinegar and let sit briefly to create buttermilk. Add the buttermilk, oil, and warm water to a medium mixing bowl and stir to combine. In a separate bowl, whisk together both flours, both starches, baking powder, baking soda, salt, and xanthan gum. Slowly add your dry ingredients to your wet ingredients and mix well to combine.
Use a tablespoon to scoop the batter into a greased mini muffin pan, filling each well about three-quarters full. Top with desired add-ins, gently pressing into the batter. Bake for 15 minutes, or until pancakes are golden brown.
3. Bacon-Egg Breakfast Bites
You can’t beat a morning meal filled with bacon and eggs in bite-size form. Pillsbury’s recipe is an effortless dish that yields 12 servings and can be made in 40 minutes. If you’d like to serve something sweet to sip alongside it, we recommend making Better Homes and Gardens’ orange-mango agua fresca.
- 12 slices precooked bacon (from 2.1-ounce package)
- 1 can refrigerated crescent rounds
- 24 frozen potato nuggets (from 2-pound bag)
- 5 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Chopped fresh parsley, if desired
Directions: Heat oven to 350 degrees Fahrenheit. Generously spray 24 mini muffin cups with no-stick cooking spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up.
Repeat with remaining crescent rounds, bacon and potato nuggets. In a medium bowl, beat eggs, salt, and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget. Bake 13-20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.
4. Mini French Toast Bites
Sally’s Baking Addiction puts a new spin on a classic breakfast favorite by creating mini French toast bites, which taste absolutely decadent when topped with maple syrup, fresh fruit, and powdered sugar. It yields 3 servings.
- 1 (13-ounce) French baguette, sliced into 1- to 1½-inch-thick pieces
- 3 large eggs
- ½ cup half-and-half
- ½ cup milk
- ½ teaspoon ground cinnamon
- 1 to 2 tablespoons unsalted butter, for greasing the pan
Directions: In a medium bowl, whisk eggs, half-and-half, milk, and cinnamon to combine, then transfer to a shallow baking dish. Add bread slices and let soak for about 2 minutes per side.
Meanwhile, melt 1 tablespoon butter in a skillet set over medium-low heat. Add soaked bread slices and cook until golden brown and cooked through, about 3 minutes per side. Repeat with remaining ingredients, adding more butter as needed. Serve.
5. Mini Coffee Cake Bites
Betty Crocker’s mini coffee cake bites are a cinnamony sweet treat that’s perfect for mornings when you need a quick-and-easy breakfast. For a warm and frothy drink that will work wonderfully with this dish, prepare Torani’s coffee cake latte.
- 2 cups pancake mix
- ⅔ cup milk
- 1 egg
- 2 tablespoons granulated sugar
- ⅓ cup pancake mix
- ⅓ cup packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons cold butter
Directions: Heat oven to 400 degrees Fahrenheit. Spray 36 mini muffin cups with baking spray with flour. In medium bowl, stir together 2 cups pancake mix, milk, egg, and granulated sugar until well-blended. Divide batter evenly among muffin cups. In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle topping over batter in each cup. Bake 9 to 12 minutes or just until tops spring back when lightly touched. Remove from pans to cooling racks. Serve warm or cool.
6. Mini Muffin Jelly Doughnut Bites
You’ll be amazed at how much flavor is packed into these mini muffin jelly doughnut bites. The Rachael Ray Show’s recipe only requires six ingredients and rivals anything you’d pick up at Dunkin’ Donuts. It yields 32 bites.
- 2 tubes store-bought biscuits from refrigerator section
- 1 egg
- 1½ cups strawberry jelly
- 1 tablespoon water
- ¼ cup powdered sugar
- Nonstick spray
Directions: Preheat oven to 350 degrees Fahrenheit. On a lightly floured work surface, pop the 2 canisters of biscuit dough and separate each biscuit from one another; there should 16 total biscuits. Gently separate each biscuit in two so there are a total of 32 thin biscuits. In a small bowl, whisk the egg with a splash of water to make an egg wash and reserve. Place about a teaspoon of jelly into the center of each biscuit, then lightly brush the outer edge with egg wash. Pinch the edges of the biscuits together so that the dough completely covers the jelly.
Give the seams a good pinch to make sure they’re secure. Spray a 24-cup mini muffin tin with nonstick spray then pop each mini biscuit/ jelly doughnut into the tin with the seam side facing up. Bake for 10 to 15 minutes until golden brown. Bake the remaining 8 doughnuts after you have baked and cooled the mini muffin tin from the first batch. While doughnuts are baking, put powdered sugar in large mixing bowl. Once doughnuts are done and still a bit warm, toss them gently in the powdered sugar.
7. Easy Breakfast Burrito Bites
Unbelievably easy and undeniably mouth-watering, Ella Claire ensures you have a savory way to start your day. You can add in any additional toppings you please — like spinach, bacon, ham, and tomatoes — and freeze them for easy and stress-free breakfasts.
- 8 eggs, lightly beaten
- ¼ cup milk
- Cheddar cheese, grated
- 3 flour tortillas, quartered
- Salt and pepper, to taste
- Desired toppings, finely chopped
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with nonstick cooking spray, then press one tortilla quarter into each well, using your fingers to create a cup shape.
Combine eggs and milk in a bowl and whisk to combine. Season with salt and pepper. Sprinkle each tortilla cup with the toppings, then pour in the egg mixture. Top with cheese. Cover with foil, transfer to oven, and bake for 25 minutes, or until egg is set. If desired, continue to cook, uncovered, for a few minutes to crisp edges.