Morning Morsels

On-the-go grub has never tasted so good. These satisfying single-serving cups will curb your cravings whether you're in the car, classroom or cubicle.

Vermont Breakfast Egg Muffins

I tuck all the best foods of Vermont maple syrup, cheddar, sausage, apples and cranberries into these cups. -Sharyn LaPointe Hill, Las Cruces, NM

Prep: 20 min. + standing Bake: 20 min. Makes: 8 servings

• 16 slices Canadian bacon
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/4 cups whole milk
• 2 large eggs, lightly beaten
• 1/4 cup maple syrup
• 1 1/2 cups shredded extra sharp white cheddar cheese
• 6 frozen fully cooked breakfast sausage links, thawed and finely chopped
• 1 small Granny Smith apple, finely chopped
• 1/3 cup dried cranberries
• 1/4 cup prepared pesto, optional

1. Preheat the oven to 375°. Line each of 16 greased muffin cups with 1 slice Canadian bacon, cutting to fit as needed. Set aside.

2. In a large bowl, whisk the flour and baking powder. In another bowl, whisk the milk, eggs and maple syrup until blended. Add to flour mixture; stir just until moistened. Fold in the cheese, sausage, apple and cranberries. Let mixture rest 10 minutes. Divide batter among muffin cups, about 1/4 cup batter per cup.