It reigns supreme among egg or appetizer recipes, being equally at home on a breakfast ... there's a lot to be said for using ...

When building breakfast burrito cups, set the cut (flat) part into the base of the muffin tin and spread the tortilla open to create a bloomed rose effect. Not only does it look nice, but it holds ...

Now that's breakfast in a bite. Once you start baking with a muffin tin, you'll find the pan's shape is helpful for making fluffy mini-quiches and even hard-boiled eggs. If you choose to make quiches ...

Lower the oven temperature to 180 C and bake for about 30 minutes until the quiche is light golden brown on top.

Preheat oven to 400 degrees F. Grease 18 muffin tin cups very well with cooking spray. Place 3-4 tablespoons shredded potatoes in each muffin cup and then press firmly along the bottom and sides.

Lots of muffins claim to be ‘breakfast’ muffins but really ... Lightly grease a muffin tin or line with six muffin cases. Toast the coconut shreds and flaked almonds in a dry frying pan ...

Preheat the oven to 190C/170C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Chop the dark chocolate into 1cm/½in pieces and tip 50g/1¾oz into a heatproof mixing bowl with the butter.

Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with large paper cases. Put the flour, sugar, almonds, baking powder and lemon zest in a large mixing bowl and mix well.

Evenly arrange the flaked salmon, pieces of asparagus and chopped red onion in the quiche shell. Pour the egg mixture overtop, and then arrange the chopped dill and capers on top. Bake in the oven ...

From storage to reheating to using Thanksgiving leftovers creatively, here's what you need to know to stay safe and well-fed ...