Muffin Pan Meals

Introduction

Muffin Pan Meals are a fun and easy way to enjoy a variety of delicious dishes all in one spot! Perfect for busy weeknights or casual weekends, these little meals make cooking simple and cleanup even easier. You can customize them with flavors your family loves, keeping mealtime exciting.

Why Make This Recipe

These Muffin Pan Meals are not only tasty but also versatile. You can mix and match the ingredients based on what you have at home! Plus, they cook quickly in the oven and are portioned perfectly for everyone. Whether you’re feeding a crowd or just looking for an easy meal, these are a must-try!

How to Make Muffin Pan Meals

Ingredients:

10.5-ounce can of Campbell’s Cream of Chicken with Herbs
1/4 cup of chicken broth
3 packages Pillsbury Grands crescent roll dough (seamless dough sheet)
9 ounces frozen vegetables, thawed
1 cup of cooked chicken, cut into small pieces
2 cups of all-purpose flour
2 teaspoons of garlic salt
2 teaspoons of onion powder
1 teaspoon of oregano
2 teaspoons baking powder
1/4 cup of grated parmesan cheese
2 cups of whole milk
2 large eggs
2 tablespoons of salted butter, melted
1 package of mini pepperoni, sliced
1 cup of shredded cheddar cheese
12 teaspoons of pizza sauce
1 pound of lean ground beef
1/2 cup of sweet yellow onion, finely diced
1/2 cup of panko breadcrumbs, plain
1/2 cup of breadcrumbs, plain
8-ounce can of tomato sauce
2 large eggs, slightly beaten
1 tablespoon of Worcestershire sauce
2 teaspoons of fresh minced garlic
2 teaspoons of dried parsley flakes
1 1/2 teaspoons of kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of ground mustard seed
1/4 cup of ketchup
Mashed potatoes for icing

Directions:

Preheat the oven to 375°F (190°C).
For Chicken Pot Pie: In a bowl, mix the cream of chicken, chicken broth, and thawed vegetables. Roll out the crescent dough and line the muffin pan cups. Fill each cup with the chicken mixture and bake for 15-20 minutes until golden.
For Pizza: Mix the flour, garlic salt, onion powder, oregano, baking powder, and parmesan cheese in a bowl. In another bowl, whisk together the milk, eggs, and melted butter. Combine this with the dry ingredients. Fill muffin cups with the batter and top with mini pepperoni, cheddar cheese, and a spoonful of pizza sauce. Bake for 15-18 minutes.
For Meatloaf: In a large bowl, combine the ground beef, onion, panko breadcrumbs, tomato sauce, beaten eggs, Worcestershire sauce, garlic, parsley, salt, pepper, mustard, and ketchup. Fill the muffin tin with this mixture and bake for 20-25 minutes.
For icing, prepare creamy mashed potatoes and top the meatloaf muffins. Serve warm.

How to Serve Muffin Pan Meals

You can serve these Muffin Pan Meals right from the muffin tin for a fun presentation! Add some ketchup, hot sauce, or your favorite dipping sauce on the side for extra flavor.

How to Store Muffin Pan Meals

Keep any leftovers in an airtight container in the fridge for up to three days. You can also freeze these meals for later! Just wrap them tightly and store them in the freezer for up to a month.

Tips to Make Muffin Pan Meals

Make sure to thaw any frozen vegetables ahead of time for even cooking.
Feel free to swap out ingredients based on your favorites or what’s in your pantry!
You can add cheese or spices to enhance the flavor.

Variation

You can create different flavors like taco muffins or breakfast muffins using eggs and bacon. The options are endless!

FAQs

1. Can I prepare Muffin Pan Meals ahead of time?
Yes, you can prep the ingredients and store them in the fridge. Just assemble and bake when you’re ready to eat!

2. What can I serve with these meals?
These meals are great on their own, but you can also serve them with a side salad or some fruit for a complete meal.

3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option. Just keep in mind that it may change the texture a bit.